Virtually everyone we know prefers a gas range.
Probably not because they're cooks but because that's what they're told
they're supposed to want, like granite (and now composite) countertops.
I had a home renovator over for quotes and she (an Italian "housewife") criticized my high end Electrolux double convection oven with induction cooktop as a "glass cooktop," saying real cooks like her needed gas. I told her that most working mothers use their stoves to reheat takeout and a real cook would either buy my house and run a gas line for $800 to connect a new stove to, or would be swayed by a placard I'd leave atop the stove with articles by chefs rhapsodizing on how induction cooktops trump gas, and how top-of-the-line that oven was. She had to agree.
If I'd renovated the kitchen for resale instead of a built-in refrigerator I would've had a professional six burner gas stove which would've needed a cabinet-losing professional hood above it (a combo microwave/exhaust fan would've sufficed with a regular gas cooktop), but I didn't. So on my placard I'd also make a mention of how hot those professional stoves get, how much cabinet space one loses, and how a microwave would have to either sit on a counter or, as I've seen in many homes, be at knee level in an island (stupid).
P.S. - People complain about how hard smooth top stoves are to clean but I find them easier than taking apart and cleaning a gas cooktop.
Sounds excessive but I had a good ten year run flipping houses which are usually purchased by the second or third person who reads my brochures (because I can say things brokers can't or won't).