I think you keep missing the point, gas is better for restaurant and cafe food production and use in their chaotic and cramped operations with multiple users and multiple shifts.
Government should not be forcing your preferred stove on the commercial cooking operations.
What could be worse than introducing open flames to a "chaotic and cramped" work space?
And you are right, government should have nothing to do with this.
How does a different and even quickly controlled heat source for cooking make any difference?
Induction, making the cookware part of the circuit allows instant application or removal of heat.
The cast iron griddles of a gas stove remain hot, still transferring heat to the pot or pan after the gas has been turned down. Induction does not.
Gas burners make the entire workplace hotter than induction does, fatiguing the workers.
Gas is still needed for ovens, but it is inefficient and dangerous on a cooktop.