True, I do agree with you and the more practice I get, the easier it gets. For the first few times I would take the pan off the burner like an electric coil burner. I did learn to just lower the temperature instead eventually and I'm sure i'll get more comfortable the more I practice with it.
Honestly, I'm sure in the end, there's people who could argue the pros and cons of all three and they'd probably all be right. Personally, if I could have a dream kitchen I'd just have all three available and use whichever seemed most suited to what I'm cooking.
I'm starting to put together a new kitchen and this is essentially what I'm planning on. I used to think that gas was the only way to go, but now that I've lived in a house with a good 240V modern electric I see that they aren't so bad and are easier to clean. Gas cooking will come from my 1959 house's built in hibachi (I think that is what it's called) and induction will come in the form of an plug-in induction plate when I'm cooking big meals — No need to build the kitchen for the two days a year that I cook big meals — A 30" electric range is good enough for everyday cooking.
Honestly, I'm sure in the end, there's people who could argue the pros and cons of all three and they'd probably all be right. Personally, if I could have a dream kitchen I'd just have all three available and use whichever seemed most suited to what I'm cooking.