FWIW, most high-end restaurants rely on induction these days. (Sometimes, though not always, exclusively.)

_heimdall 3 days ago | parent | next [-]

Thanks, this was going to be my main question here.

I haven't been in a commercial kitchen in years, at that time everything was gas. It was obvious that chefs preferred gas over electric, but at that time induction was still too new for commercial use.

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latchkey 3 days ago | parent | prev [-]

Oh, that sounds interesting, source?

	▲	archagon 3 days ago \| parent [-]
		I don't really have a source, but here's a bit about it: https://www.sierraclub.org/sierra/2022-1-spring/notes-here-t... I've seen it first-hand, too. Pastry chefs in particular seem to appreciate the stability and evenness of low heat that high-end induction brings to the table. You can often see Cedric Grolet use an induction burner on his channel, for example: https://www.instagram.com/cedricgrolet/