I grew up with electric, and I've used gas a fair bit in my adult life. I feel like if I could choose only one, induction would be the winner for almost everything. The one exception I can think of is my wok - I'd have to start using a flat bottomed wok, and couldn't tilt it to move the heat onto the side, or lift it a few inches to lower the heat level.
Induction gives you most of the benefits, without the hazards described in the article, or the same risks of fire and explosion.
Also, better induction cookers have useful enhancements such as "hold my pot at 85 degrees" or "hold my fry pan at 180 degrees".