If you want gas, get gas. But WHY do you want it?
I have a gas (propane) cooktop in kitchen 2, and induction in kitchen 1. I prefer kitchen 1. Why? Things on high heat are pretty much equal on both, but things on low heat (sauces, omeletes, custards, etc.) are way better on induction.
Now my gas cooktop is rather ordinary (a GE Profile) and not a Wolf, so I can’t compare what your experience would be (plus you don’t mention the brand of your induction unit), so this is just from my experience.
I get that you can’t use your favorite pans (but there are great induction ready pans available), and that there is an issue with pan size vs: hob size on induction (which there also is on my GE gas cooktop - but probably not on a Wolf cooktop). I dunno if a gas cooktop that has nothing but large burners would be an issue with smaller pans and/or lower temps.
So I guess it depends on what you want (as you can’t rent these things to try them out). If you do a lot of wok cooking, there is no replacement for a high BTU gas burner. If you do a lot of delicates, induction is superior.
Best of luck with whatever you decide on!
