Chefs prefer gas over electric stoves because it heats the cookwares fast, directly - not indirectly through a cooking plate that has to get warm first and stays warm afterwards.
Induction stoves are just as fast as gas burners, and has better thermal efficiency, plus being safer.
The drawback is that the cookware has to be of iron and have a flat bottom. Cast-iron pots and pans used to be very heavy, but there is cookware today where the iron layer is sandwiched with ceramic or aluminium which are much lighter. You can't use a round-bottomed wok, though.