We used to have gas and loved it. I was not so sure about induction when we moved across to it. However I would thoroughly recommend induction now. There are lots of reasons why:
It is fast, it has clean lines, very efficient as others have said.
The rings don't get hot so it is useful from the safety perspective if you have small children.
Most induction hobs have a timer per ring which is a very handy feature as you can set something to cook for a certain time and be confident that it will then switch off.
The other thing I like is that unlike gas hobs which have raised cast iron supports, the induction is completely flat which makes cleaning it easy. Also if you were short of space in the kitchen, you could lay for example a large chopping board across induction to give yourself more prep room.
Normal induction hobs range from 60-90 cm, which would accomodate 4 round rings. Two of them are generally very powerful and the other two slightly less. There are inductions with larger dual zone rectangular 'rings' etc but most people cook with standard sized saucepans and frying pans so I don't see this as much of a plus.
On the downside:
you may have to buy a few new saucepans.
If saucepans overflow with water on the induction it can become unresponsive as mentioned earlier, and you have to mop everything up before service will return.
It is a glass surface so you need to be careful - whacking something down abruptly could break it theoretically, and if you use heavyweight cast- iron casseroles you need to lift them from ring to ring, you shouldn't slide then across the surface as they can scratch it.
You will find induction in most manufacturers now and at reasonable prices, it doesn't have to be just Neff. d A standard 4 ring is enough for most.
Regarding buying new saucepans, before you do, check your own saucepans first by attaching a small magnet to the underside. If it sticks then that saucepan is suitable for use on an induction hob.
HtH