It's a false dichotomy.
Not to presume, but I bet I cook outdoors, over a flame, more than 90% of people. Maybe 95%.
I have half a dozen cooking devices, and love them all. Gas, charcoal, wood, smoke, whatever. Only thing I don't have is electric or pellet. Don't see the need given what I have. I have built half of my cookers, so that I get what I want/need.
So, that said, I still cook a lot on gas grills. And I can get almost all the smoke/wood flavor on one as I can a charcoal. It's all about technique.
And honestly, you can control gas temps better than charcoal or wood, meaning you can get more consistent results. It's faster too, I spend enough time out there...
Now, I love my wood fires for caveman steaks, pizzas, and presentation, and my Santa Maria grill is one of my favorite things to cook on, but convenience and controllabilty are easily in the gas grill basket. Esp when I can throw some wood chunks in there and get all the smoke and wood flavor needed.
Three controlled temp zones, and good smoke, allow for some great meals.
The flame source doesn't dictate taste. Technique, ability, and mostly prep, do.
I love them all, but don't hate on the gas grills. They're indispensable.