> Mostly a myth by cooks that think it "heats faster"

It’s almost entirely about heat _control_, especially when you turn the heat down or off. Non-induction electric stoves can take minutes or longer for a burner to cool down. When you cut the heat on a NG stove, it’s essentially immediate.

This matters quite a bit for heat-sensitive dishes like omelettes.

Induction doesn’t have this problem, but also hasn’t been widely available until maybe recently and won’t work on a lot of aluminum cookware. So you’re asking people to change their cookware along with their range. That can be a bridge too far for many.

They are mostly Nouvelle & Haute Cuisine french dishes: omelettes, holandaise/bernaise sauces, custards (Crème Anglaise, Pots de Crème), melted chocolate, caramel, generally poached stuff, etc.

For the lower temperatures, a lot of that temperature control can be made with bain marie (warm water).

And the remaining ones aren't made in aluminum cookware, anyway. And people that cook such sophisticated food probably will have a lot of non-aluminum cookware, already.