I used to swear by NG cook top, but my wife always hated the idea of having a gas leak, so when it came time to replace ours I did some reseach and switched to induction. That was a fantastic choice. I've since convinced my sister-in-law to get one too.
There is one drawback that I've noticed so far. With my flat cook top, it's not really possible to use a curved wok, the pan always has to be in "contact" with the element.
Other than that, I'm in love. Here are a few things that I'd like to point out:
1. No CO or other emmisions in the house!
2. Element is cool to the touch, it's only hot for a short period of time due to the contact with the pans.
3. CONTROL. There are some things that I'd typically need a double boiler for (melting chocolate for example). With this cooktop, I just have to turn down the temperature and I don't have to worry about burning the chocolate.. the pan just gets warm instead of really hot right under the NG flame and cold elsewhere.
4. Cleanup. The flat surface makes cleanup a breeze compared to all those irregular element shapes from natural gas and resistive elements. Compared to glass top electrical, induction wins too since the element isn't as hot and can be wiped up right away without burning yourself (think boiled over pasta.. just wipe it up right away)
5. POWER. I did a semi controlled test of boiling one litre of room temperature water (before I got rid of my gas stove and after I got the induction. Gas: 8 minutes. Induction, a little less than 3 minutes! Gettting accustomed to this amount of heat may have you buring a few things to begin with.
In addition to the above, induction also fit in nicely with my plan to rid the NG hookup to my house. I've since switched out my mid efficiency gas furnace and gas water heater with a Mitzubishi Zuba ASHP, and a Rheem ASHP water heater. Now if I could just get rid of that second car (haven't driven it since the start of COVID) and find an alternative to my propane BBQ, I'd be fully electric!