Having worked as a chef for years while in university I can partially agree with gas is needed for commercial kitchens. For precise temperature control induction electric heating has been in my experience much more accurate and faster in response time. Modern 240v commercial induction ranges not only have a higher but transfer rate for rapid heating they also have zero thermal inertia as only the pan is heated not the air under it nor the cast iron grate the gas burner is under. The cooktop is low thermal conductive ceramic you can typically touch it seconds after removing a pan as the fans under the surface run to keep the induction could cool. As for very very fine temp control and the most delicate of sauces there is NO substitute for a French solid disk cook top. There is a reason that cook top is the preferred style in Paris at nearly every high end establishment. The gradual transition of heat zones across the disk take real skill from the chef but once mastered there is no better cooking surface or method for those complex delicate French sauces. The very best French disks are electric and the center ring temp is precisely controlled by microprocessor. They take hours to reach thermal equilibrium once they do accept no substitutes. Most places leave them on 24/7 since the heating time is half a shift. The only true requirement for natural gas would be the 1800 degree salamander or under fired charbroiler for the salamander high end infrared tungsten elements easily replace gas with not 1800 but now 2100 degree heat ranges. Most high end steak houses salamander their meats not under broiled with a charbroiler. Delmonico in NYC being the first on the list for quality they 1800 degree salamander their steaks. As does Peter Lugers in Brooklyn and also Keens in midtown Manhattan. Arguably the three top steak houses in the world certainly the USA and every one of them salamanders their meats not a “grill” in sight. As a chef I would take modern induction plus infrared tungsten salamanders over gas every time. No fumes, no constant heat plumes off the burners. Induction puts the heat directly where it belongs in the pan precisely and wwith a level of control unequaled by any other means. The reason gas is used is it was cheaper by a large amount relative to induction equipment the capital costs are higher for induction equipment. That gap has narrowed as the technology improved and gained traction. It is superior in function that much is proven.
Wow. You are my new hero with that rant.
Chefs will always differ in their
methods to deliver the highest
quality cuisine to their patrons.
I could care less what the French
use, if you rate their preparation
superior to that of a higher end
eating establishment in the US.
Use your preferred method to
create a plate of red chili
(New Mexico style) enchiladas
and I’ll guarantee, there are those
that will taste the difference.
Cooking is a passion, not a
science. There are methods that
must be followed to achieve
the desired result. Who, in
America, uses the methods, and
equipment you describe?
It’s unfathomable one would
consider cooking a 1-1/2”
thick, perfectly marbled, ribeye in
a frying pan. Charcoal or gas
is required.
Millions of back yard grillers
can’t be wrong.
And there are those who
‘backyard’ grille who would
rival the greatest French chefs
born to date.
There are ‘high’ end restaurants
who specialize in different genre
of food prep. Not all can be
achieved via electric cooking
methods.
And how much do those fancy stoves cost?
L
Most places leave them on 24/7
= = =
Hmmmm