In any case the amount of energy used for cooking is dwarfed by other energy use in the home, a rounding error. The real reason to prefer induction is that it's more powerful and easier to control, in addition to being far easier to clean and also keeping the air far safer to breather.
What? No it isn't. Baking something in an oven could take as much as 5kWh.
That's a lot of energy for 1 day.
In fact when the AC isn't running during mild weather months (September/May), cooking is probably the majority (50%+) of my home's electric use (resistive stovetop).
But overall, here's average US consumption:
Heating 12000 kWh/yr (1400 watts)
Hot water 3000 kWh/yr (340 watts)
Cooling and refrigeration 1200 kWh/yr (140 watts)
Lighting 1200 kWh/yr (140 watts)
Washing and drying 1000 kWh/yr (110 watts)
Cooking 1000 kWh/yr (110 watts)
Miscellaneous electric 600 kWh/yr (70 watts)
Yes, electric ovens tend to be more efficient. Both the electric and gas oven need to heat air, but the gas oven produces hot waste gases which need to be disposed of, and so it can't efficiently get all of the heat energy. For bakery the even heat of an electric fan oven is a huge benefit. For roasting meat that's not true although you can purchase (my friend has one) specialist electric roasting ovens which produce the moist gradient of air like a gas oven. It's fairly marginal, if you're a great cook and you routinely roast like big chunks of cow or something you might care, otherwise the electric oven is just obviously better as well as more efficient. I do not know anybody with a gas oven, we had one when I was a kid, but that's half a century ago.