While moving house across the country, our Viking gas range preceding us, I installed a moderately high end induction stove (~$1600) and cooked on it for three weeks before I completely gave up. I even bought "induction ready" pots and pans! No doubt it improved the resale value of the kitchen but for people with competent technique, an induction cook top is a culinary disaster.
Far superior? Yeah, I don't think so.
I really wanted to love that induction stove, it's why I paid extra for one to sell the house. But I was duped. Ah well there is theory and there is practice, and I remind myself yet again to always stick to practice.
... we do all of those things on our mid/low-range induction stove? Our primary cookware is random cast iron, the pasta water boils over all the time with no ill effect, we make popcorn, we make stocks, toss things in a pan by lifting it from the surface all the time. I don't know what range you had but something is wrong with it.
Everything your gas burner can do, a proper induction range can do better. Mine has a dedicated 240V 60A line and can boil water faster than anything but a restaurant-grade gas line (which isn’t even an option in most neighborhoods).
I don’t use woks at all, but I can’t see why one wouldn’t work.
Induction stoves can warp carbon steel pans. https://www.youtube.com/watch?v=Ub-ADtsGo5s
I suppose we can always in the glorious future buy electric table candelabras with solar powered rechargeable batteries that we can place into the window light on the annoited day and be sure our dinner date at our table works out... well?
I choose the firebug spouse of mine who runs the campfires on outings and isn't afraid of a (controlled) spontaneous combustion.
The rest of the responses, hoo boy, I think I live on a different planet.
Overselling my competence... amusing, because my view of my own skills is that after 40 years of building on what appears to in hindsight have been an extraordinarily well chosen set of parents I might just now begin to understand how the best kitchens work.
Induction is better but nothing really beats gas for speed to reach the desired heat level.
