Gas and induction stoves produce a consistent level of heat, unlike glass/coil stoves that turn off and on during cooking. That won't matter for something like a cast iron pan that's heavy enough to stay hot, but cheap cookware can be light enough that it cools significantly when the cooktop switches off. I actually had a pot that couldn't keep water boiling when the cooktop switched off. That wasn't an issue when using that pot with a gas cooktop. Admittedly it also wasn't an issue with cookware that didn't bend during washing (yes it was that bad) but it is still something people might run into.
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It's closer to 100 years at this point.