ceramic use an electric element.
induction use a big powerful electromagnet and are very fussy over where they are fitted and what cookware you use.
ceramic = £££
induction = £££££££££££
Gas is better than both.
Maybe gas is better but can't see why?
With old heating elements there was a problem in that the heat is stored to an extent in the hob so the control is slower, also the elements tend to be 2Kw so not that quick anyway but with induction these problems no longer exist the unit can deliver over 3Kw of heat and reacts quicker than gas as with gas there is a minimum heat or flame will go out but with induction it does not have that problem.
Also induction is far far safer the hob is only heated from pan so less likely to be badly burnt by touching it. It has a flat surface so pans are less likely to tip. It will auto shut down if mistakenly left on when you go away on holiday, It can be pre-set to rapid boil then auto reduce to simmer, If has no naked flames to set anything alight. Pan handles don't get as hot.
It also does not heat the kitchen as much so not slaving over hot stove. And is far easier to clean as it has smooth easy wipe surface and because cooler does not bake on spillages.
OK not all good I agree. Using a wok is far better on gas. And gas cooker can be used to light your fags. Pans on gas cookers can be lighter being made of Aluminium and even glass pans can be used. There are hot plates that can be used with induction but it rather defeats the whole idea so yes gas cookers can use cheap pans.
However I find the old "Bulldog" pan sets I used in the Scouts on camp fire some 40 years ago work OK on the induction hob. Although since coated in a zinc or lead mix to stop rusting I don't think I will bother using them! But they are about the cheapest pans I have ever bought.
As to supply we should follow manufactures recommendations and my Belling stand alone induction cooker says it is to be supplied with a 32A supply. Too big or too small could be a problem. Too big and a fault could cause damage before the supply opens we all realise that I hope. But too small is also a problem as many ovens and hobs have cooling fans and if the supply fails parts can over heat.
Odd though it may seem I see many people switching off the cooker on the isolator when cooking is complete but I have not noticed gas users switching off gas supply when cooking is complete even though gas is far more likely to escape than electricity.
We have the option for both gas and electric but having seen the horrific burns to a child when a pan was knocked off a gas cooker we considered it would not worth the risk. I want a total flat surface to hold the pan without any fear of it tipping and so also want a reasonable heavy pan not one where the slightest touch can send it spinning. So pans with composite iron and stainless bases to my thinking are safer than light Aluminium especially where the handles are heavy. Also with induction hobs there is no need for a single long handle to keep it cool so short handles or a pair of handles can be used as they don't get hot.
With the exception of cooking with a wok can't see why any domestic user would ever want gas?
