Wow. You are my new hero with that rant.
I’m a scientist now, I deal in quantifiable results, facts and mathematics. Political agenda and emotions doesn’t sway me. Technology advances and displaces existing things. Electric induction cooking is superior in all the measurable ways that matter to a professional as I pointed out as a former professional myself. I have the options of natural gas, propane and electric for my inside kitchen when I built it. I chose bluestar induction inside and Viking natural gas for the outside the outside has 100,000 btu burners which is above the ratings for 240v induction you would need 480v three phase to get those size and residential power is never 3 phase 480v so for really high power burners for Wok , tempanyaki, and 120qt crawfish boils natural gas is still the only way to get those levels of btus unless you have access to commercial industrial 3 phase power. Propane is the other choice at $3.50 a gallon which is only 91,000 btu meaning a single high btu burner is eating $4+ bucks an hour in fuel. Natural gas here in Red state Texas is 54 cents per 100,000 btu aka per therm.