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Our right lies. The 30kw wok hob will heat a 28” wok to red hot in under 10 seconds and will melt it at 1600+ in under a minute if you don’t put food and liquids in it. 30kw is over 100,000 btu at 100% efficiency in heating the metal of the wok as compared to at most 80% efficiency for a 100,000btu gas burner. I personally have seen a wok melt down glowing orange white on an industrial sized electric induction burner. For reference induction heating is used at the 20kw levels to melt steel for casting you can hit 2400+ degrees with induction heating. I get it this guy has an axe to grind but don’t lie there is alternatives and the alternative is actually faster heating with more precise temperature control that’s puts 20% more heat in btus into a wok than a maxed out 100k btu gas burner. Sorry he loses this point it’s flat out wrong.

https://restauranteqpt.com/products/commercial-induction-wok/

I lived.and worked in NYC in many a kitchen as a chef apprentice and ultimately a line chef while at University a number of high end French restaurants use induction exclusively for it down to the degree temperature control. They also use electric French top hobs also electric these are $50000 from France electric hobs. I witnessed what happens if you leave a wok on an induction hob at 25+ kw it will melt down in under 90 seconds, not warped MELTED no gas burner can touch that level of heat transfer it’s physics the direct heating via electromagnetic waves is always better at heat transfer than convection or radiant heat this is freshmen level physics. Keens, Peter Lugers and Delmonico all salamander their steaks under electric 1800-2100F overhead salamanders that’s a fact. I used to hang out in the kitchen of Keens with co-chef friends of mine. Watch food network they did an episode in Peter lugers you can watch them.salamander the steaks on your own TV. Ruth Chris steakhouse world wide also are famous for their salamandered steaks at 1800F the point is the best steaks in the world never hit a grill every one of those $250 cuts of meat is over top broiled at very high temperature gas can hit 1800f electrics hit.2400 again it’s just physics.

Of course there are expensive high end heating systems. You should see how fast a million watt laser heats up whatever is put in front of it. But there is a reason only the top tier steak houses and high end restaurants use the $50,000 electric stoves. They have the product pricing margin to support that capital investment.

How well do you think a $150.00 induction heater works? That's what a 200,000 btu gas burner costs. Very expensive solutions only work in some markets.

BTW, how much CO2 emissions is saved if you are running the 30KW wok hob from electricity being made by a natural gas fired turbine? Does the coupling efficiency of the wok to induction heater make up for the efficiency losses of the turbine and the electric distribution system?

Let the market decide.

Well ain’t that freaking special.

In Californistan, the electric grid can’t keep up with normal summertime demand + charging EV’s, now you want to throw in thousands of these induction appliances?

Do these induction appliances work at 100% efficiency during a brown out? How about black outs? You know those things California is known for every summer.....