I've heard electric burners are more energy efficient than gas because you have a more direct energy transfer through physical contact, and induction are even more efficient because the cookware is the heating element. Of course to reduce greenhouse emissions that increase in efficiency needs to be greater than the generation and transmission transmission losses.
I'd be fascinated to see emissions figures related to restaurants and home cooking from gas. It'd be shocking if it were more than a rounding error.
Electric does not have a more direct energy transfer through physical contact. Consider your GPU or CPU: with the cooling fan disconnected, imagine or even very carefully experiment with the tempuratures that the heat sink will reach.
Now uninstall the heat sink, clean the thermal paste off of both surfaces, and repeat the experiment.
Induction is more efficient in the way you describe.
Cooking has gotta be less than %0.5 of total domestic ghg. We would do so much better and avoid needless political hassles by increasing solar wind geothermal and hydroeclectric, electrifying fleets, and controlling centralized industrial and agricultural sources.
I'd be fascinated to see emissions figures related to restaurants and home cooking from gas. It'd be shocking if it were more than a rounding error.