Some fool here challenged me to post a shootout video of 2 pots of water boiling and I was like, which gas burner do I get to use? The huge 5th one? He was like, show me gas beating induction with the same volume of water, same pot, and I was like sure, I’ll just use an aluminum pot :D

That was me, and no, that is not what you said, you just said this:

No. You’re welcome to think what you please.

I still want to see it. I honestly don't really care which burners it is. Use the largest one you have that works with induction for both the induction and gas. Use the most powerful one for each test (unless it's something like your pan is more narrow than the power burner so the flame doesn't actually hit it). This is also why I have asked for details about the stove tops being used in such a demonstration, because yes, I'm aware different models have different outputs, because as much as you'd like to believe I am a fool, I'm not one.

I'd also be interested in seeing an empty pan with an IR thermometer pointing at it (maybe different spots, or the golden footage would be an actual thermal camera, but that's not something I'd assume people would have laying around). Because something many people are saying is that gas is quicker at getting it to some level X of heat, but some other level Y (where Y > X) is faster on induction.

Based on your tone and closing remarks, it sounds like you believe this is just me trying to win an argument. No, it's something I'm genuinely curious about. There are at least two people here (you're one of them) that are disagreeing with things that I've known to be well understood, so I'm just asking for demonstrations to see why. Maybe y'all have unusually weak induction stoves or unusually strong gas stoves. Maybe it's just placebo. Maybe it's just different gut intuition about what the term "fastest to heat" mean. Maybe the sources I have seen are wrong or over simplifications. Yes, I know it's sort of like comparing apples and oranges, but it honestly feels more like comparing honey crisp and red delicious. These are both tools to apply heat to food. The way they do it is very different, yes, but it's still just applying heat. And applying heat is something we can actually measure. It's not something subjective. And yes, I am aware there are differences in how easy to use and how healthy they are, those are more subjective in a sense, and it's not something I'm trying to figure out. I am only curious about claims about which is faster at heating things. That's it.

If I had the luxury of having both at my house, I'd record it myself and share if people were interested. But as it is, I can only ask people who have the belief that gas is faster in some way to show evidence of it.