>>My next stove? Electric.

Give induction a shot. We've switched our commercial gas ranges in our community clubhouse to induction ones. Other than having to re-buy most of our cookware it's pretty much the same cooking experience. Heat is very responsive. We're about to do the same at home. It's an issue as we built super-insulated low-air-infiltration homes (something called "Energy Crafted" back in the 90s). The hood blower sound goes down a bit when I crack a window - I've added a CO2 monitor to remind me to do that.

I'm sad about giving up some favorite copper cookware (instant heat response, both up and down) but I'll adapt.

Speaking of cookware, for it to work on induction, it needs to be magnetic and flat on the bottom. If you're got a magnet, 'magnetic' is easy to check. But also check to see if it sits flat on a flat surface. And... it seems to be easier to warp a pan on an induction stove - just put a cold pan on a full-on induction burner. Pre-warm first and no problems.

Also, we've had our gas range for 25 years. It's still fine. Induction ranges have moving parts and what appears to be complex electronics. No idea if we'll get 25 years out of an induction replacement.