Induction Hobs don’t glow. That’s a ceramic radiant hob. A lot of the really high end restaurants use commercial grade induction 6 to 8 burner models. Why because they run with down to the single degree precision as they can infinitely adjust from 100 watts to well over 20,000 per burner. The pan heats instantly and more importantly cools down just as fast no gas stove can touch an induction hob for fine temperature control with a properly trained chef. The really REALLY high end French restaurants use a French top those run 25,000 for a single burner 24” across. Nearly every one of those super high end French tops is electric again for the same reason down to the degree temperature control critical to delicate French sauces. Having personally worked in NYC during summers between university at a few haute cuisine restaurants there is no substitute for induction it is superior to gas in every way a trained chef needs it to be. Just because Cletus and Velveeta don’t know how to use it doesn’t take away from the fact its the choice for high end chef’s.
A lot of the really high end restaurants use commercial grade induction 6 to 8 burner models.
BS
Cleetus knows how to use it, even knows how it works.