Climate

For most of my life I'd cooked on a resistive coil-top stove, and only in the last few years was I able to use a gas, and even more recently, induction stovetop.

Induction is far and away my favorite, but between gas and resistive, I don't really find gas preferable to resistive. The only real advantage it has is quick heat control, but that can be overcome pretty easily on resistive stoves by either anticipating the slower heating/cooling curve, or simply lifting the pan or moving it to an inactive burner until the active one cools down to the desired temp.

I virtually always use cast iron cookware, which makes gas's ability to make quick temp changes less of a noticeable advantage. More noticeable to me was the disadvantage of the handles on my cookware getting super hot very quickly with gas due to how much heat escapes around the sides, and the inability to place flammable things over a pot or pan to prevent splatter (like a paper plate).

I also really disliked the idea of potentially forgetting a burner being left on, but with the flame out. That only happened to me once, but it was quite scary to walk into a living room smelling strongly of gas. And in a kitchen without outside ventilation above the stove, the pollutants from burning gas were noticeable, especially if the oven was on.

On my personal scale, I'd rate gas stoves at the bottom despite their slightly advantageous heat responsiveness, with resistive in the middle, and induction the best of both worlds.