I like gas for certain types of cooking, especially those that involve actively flipping things in the pan. And even when I switch to induction some day, I'll still have my outdoor pizza oven, charcoal/wood grill, and, if I'm not gonna have gas indoors, probably a gas wok burner.

For anything involving wet heat (boiling, blanching, braising, steaming), anything involving the oven, and even deep frying, I'm looking to switch eventually. But for now, I do enjoy cooking on gas.