I just told you how the 3 top steakhouse in the country cook their dry aged beef that the average cook cannot buy for any price its reserved for those kinds of restaurants. Heck you can watch food network and they have gone into Peter Lugers and shown how they cook their $100+ steaks they ALL salamander them which is top fired broiled they DO NOT and have never used a charcoal grill. I can name probably a dozen restaurants in Austin that use French top stoves Google it if you don’t understand what that type of stove is and how it works. The two best French restaurants in Austin use those type and guess what they are electric why because you can control the heat to half a degree F with electric. Roy Flemings in downtown Austin most certainly uses induction as does Chez Nous better book a reservation they don’t do walk up seating. Technology advances that’s just how life works. Ask yourself why CIA America in the Hudson river valley has a partnership with Paris? The best cooking school in America sends their top picks to France to learn the art of cooking. The top chefs in NYC nearly 100% of them are CIA grads and nearly all of them did time in France. Read Anthony Bourdains first book it’s a tell all of how it really is in the back of house I lived it for 5 years in Austin and NYC for a summer that’s how I know Peter Luger does not grill on a grill i saw it with my own eyes in NYC singly the best 3 months of my 20s while living and working in NYC back of house.
And I’ll bet you a dollar to a
donut, I can taste a difference
between how the two different
steaks were prepared. Price is
irrelevant when it comes to how
a good steak is cooked. I
can cook a $20 steak that will
rival that $100 one, with gas
or charcoal.
My place was more of a deli than
that of a high end steak house,
but I had a few patrons that
drove many miles just to eat
dinner at my tables.
Higher end restaurants that you
describe are mainly looking at
the bottom line and a name.
They take every opportunity to
increase that bottom line at the
expense of their customers.
Electricity is cheap and far
less labor intensive, and chefs
have come up with ways to
shortcut what true cuisine is.