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/