It does depend on the stove/cooktop. Most are way underpowered.
We installed a single hob induction cooktop (electric but not conventional) & a natural gas range. This induction unit, 240w & rated for 33K BTU, can bring a 4 qt pot of water to boiling in 6 minutes, while the gas burner, rated for 17K BTU & on full blast, manages this in 17 minutes. The induction transfers very little heat into the kitchen, while the high gas burner transfers a lot -- good in the winter, terrible in the summer. For browning & then simmering, you need to run 2 conventional electric burners at the different temperatures, but not for induction or gas. Induction is safer for kid cooks because there's no flame. It doesn't work with aluminum pots but they present health concerns. Induction loves cast iron & stainless steel. There can be some aluminum encased in a pot for conductivity, as long as the pot retains enough magnetic material.
Using today's third generation pressure cooker with any cooktop really saves energy, speeds up cooking, & concentrates flavors, but induction really steps this up.
If we move, we'd choose full induction. It's an easy swap out for an electric cooktop or stove. We'd maybe add 1-2 gas burners only if gas was easily available.