As a former professional chef, modern induction cannot be beat at the home level not even with high end Viking ranges in the $15k price range. We have a dual electric set up at the big house. The island has this work of art in it and the counter side has a 48” pro grade radiant cook top for my high end anodized commercial grade pans and pots.
This can heat any size cast iron or carbon steel Debuyer to ripping hot in seconds much faster and with better temp control than gas ever could.
https://www.gaggenau.com/us/en/mkt-product/cooktops/400-series/400-series/induction/CX492612
Most home could lack the skill set to even need such professional level tools but induction is a chef’s choice in a pro kitchen.
The only cooktop that beats it is a French Top and those are 20 grand for a home set up and you have to heat it for hours before hand so it reaches it thermal equilibrium point they are strictly for commercial use the average home user couldn’t afford the energy bill nor possess the skills to use it anyways.
“induction is a chef’s choice in a pro kitchen.”
So says no Restaurant person I’ve ever met.
Choice is what matters.
You be You.
“As a former professional chef, modern induction cannot be beat…”
As a survivor of a single digit week long ice storm in the South and one in the 1970s on Long Island, when this government who would have me get rid of my gas stove and fireplace, was unable to assist, I prefer gas.
Just wrapped up building a commercial kitchen in a high-end subdivision private clubhouse (350 lots - $5 billion worth of homes - and not yet built-out). Money was no object.
100% gas cooking. Plus a really bitchin’ pizza oven that cooks with gas and wood (if you want to).
But the thing about a commercial kitchen is the exhaust hood/make-up air part. Most residential homes don’t have the make-up air part so open the windows. However if your hood is large enough make-up air is required, and in these parts it would need a heater.