I’m sure every chef in the city is thrilled to hear this. Wonderful, lets use a electric griddle to cook your 5 star meal. I’m sure restaurants will eventually get a exemption.
While I agree that central heating via gas is the best way forward in northern locales, I think gas has been whomped in the kitchen, no one knows it yet though (gas is the cooking zombie genie).
I have to say after making the move to induction: gas ain’t the best way to cook, unless you just absolutely must cook in an aluminum pan and cannot tolerate a bonded steel bottom (ie. that sticky steel never touches your food!).
Of course, I am not a 5 star chef.
But my wife is happy cause the kitchen isn’t hot, and I am happier since I am not sweating in the food, and the response to power changes is much faster than gas, at least in the up direction. Going down, I can’t say as I see much difference.
And even ignoring the heating to the room air, the exhaust is only from the pan’s surface, not the burner underneath. 2 plusses!
2 more on top of that: the cooking surface is much cooler and easier to clean, and much less energy is wasted heating your pan.
Finally, much less risk of your kid burning down the house.
I think that eventually the pros will move to all-induction cooking, just on the positive merits alone. Too bad the government is going to force it down everyone’s throat who despises heating elements.