You cited wok hei as an aspect of performance that induction stoves don't have, but it's hardly an argument in favor of gas stoves. The article you link is basically about a tool that makes up for what common home gas stoves can't even provide.

Previous Serious Eats articles about it even cited the lack of performance from gas stoves and recommended modifying one with a Wok Mon, but even then the results weren't perfect.

Edit: For some reason I feel the need to clarify that this isn't a comment in support of, or against, gas stoves. I just like cooking and am aware of how hard it is to achieve quality wok hei at home.