Decreasing temperature isn't a function of the range.
Increasing temperature is a function of the range, and in my experience induction is significantly faster.
To the extent that "it must vary on and off to maintain temperature" is true, that's not really relevant. As a sibling poster states, you're not setting a temperatures. You're setting a level of output on both induction and gas. Your food is separated from the output by a heat reservoir and cannot possibly respond quickly enough to induction's on/off switching for this to matter. This does however, seem to be an area where induction can vary greatly in quality, and I suspect most of the complaints people have about induction have more to do with dodgier induction units than they do with the technology versus gas.
Increasing temperature is a function of the range, and in my experience induction is significantly faster.
To the extent that "it must vary on and off to maintain temperature" is true, that's not really relevant. As a sibling poster states, you're not setting a temperatures. You're setting a level of output on both induction and gas. Your food is separated from the output by a heat reservoir and cannot possibly respond quickly enough to induction's on/off switching for this to matter. This does however, seem to be an area where induction can vary greatly in quality, and I suspect most of the complaints people have about induction have more to do with dodgier induction units than they do with the technology versus gas.