As someone who cooks quite a lot, it's not propaganda. Induction has 2 minor/moderate annoyances vs gas: It gets low temp by varying the time the burner is on full and heating diminishes rapidly if the pan isn't in close contact with the element. The former can be super annoying in some situations (i.e. making a sauce) as the sauce boils for a second, then gets too cold non stop. The latter can be a big problem if your pans warp even a bit (i.e. most non cast iron pans) or if you are basting.
That being said, I currently cook on induction at home because the annoyances above have work arounds/mitigations and the cleanup/ lack of heating the room of induction vs gas is worth more to me than not being annoyed sometimes. I don't like the pressure to get rid of this stuff, it should be individual choice depending on your own personal situation.
