Those little counter top retail induction cooker are junk. They at most put out 1800 watts which is fine for buffet service to keep things warm or skillet an omelet. Professionally grade induction has 10,000 watt or for the big 12” power burners 20,000 watts the two are not comparable. Retail burners cycle full power one then off to control heat by variable on time vs off to get to lower power because the electronics are cheap to do bang bang control. Professional induction uses triacs to lower the amplitude of the induction wave giving seamless power control down to 200 watts or less then they go to bang bang mode. Again the two are not comparable. There’s a reason a commercial grade bluestar cooktop is 10 grand and those counter top ones are $100 or less. Like I said I was a professional chef for nearly a decade through university and most high end restaurants have moved to induction in places where natural gas is expensive or they lack the ventilation to vent the fumes or they need very fast heat up and delicate melt / simmer capabilities. Such as French cuisine. I used to be a true blue gas cooker kinda guy until working in a French restaurant that used all induction and high end French carbon steel cookware. Dr Buyer and Matfer which I promptly used our wholesale discounts and got pots and pans for my home use. Commercial induction is simply superior and many a professional chef will profess to that fact. This one included.
Thanks for the explanation!
You are comparing a Ferrari to a Chevy.
Most American households can afford a Chevy-—None are shopping for a Ferrari.