“When you use induction the food quality can suffer and you don’t get a good sear.”
That, my friend, is fiction.
Induction cooktops heat the pan. Sure, they do this in a different way than gas or electric, but they still heat the pan - not the food. The food is in contact with the hot pan and is heated or cooked in entirely the normal way. Induction is generally faster than gas and heats the whole thickness of the bottom of the pan at the same time - not just from underneath. So, it's actually better for searing - there is no lag time, and recovery is almost instant. The heat is more evenly distributed, too.