did seem to heat unevenly requiring the pan to be regularly turned to avoid one-sided burning).

That's due to the heating area being incredibly tiny on various crappy induction stoves.

I've had a different experience with gas stoves... many of the standard ones can't be turned down low enough. Simmering something or just keeping it warm is a challenge because there's too much flame. Really easy to burn sauces or hard to keep them from boiling after they're done and you just want them to stay warm.

When shopping for appliances for a new house a few years ago I had to pay quite a bit extra to get a higher-end gas stove that had a dual ring of burners that could be turned down lower. In retrospect I wish I'd simply went electric.

Induction is better in every way, like power output, heating speed, and control, except being able to lift the pan freely wok style. Cooking with gas indoors is totally stupid.