Better in every way is nonsense. Cooking indoors is only stupid for morons that don’t know how to safely use a gas stove top. There’s a reason most professional kitchens still use gas and haven’t all rushed to replace with induction - the benefits don’t outweigh the investment.

The main advantage for gas isn’t speed, it’s control. I have both gas and electric, standard halogen etc type stoves are junk compared to the fine (also instant, consistent, and reliably easy to gauge) control that gas hobs provide. Not to mention a very even heat . But I agree modern induction finally provide that similar level of control (though the one induction hob I’ve used, while excellent granular control, did seem to heat unevenly requiring the pan to be regularly turned to avoid one-sided burning).

Not this year anyway. Atrocious weather all summer has resulted in 10% of last year’s harvest.

Beekeeping. It gets expensive very fast and doesn’t seem to ease year on year