Comment Re:wow its the future now. (Score 1) 118
If it did, you'd see it in restaurants--but you don't.
But you do.
Our on-site campus cafeteria uses them to serve three meals per day to several thousand employees. The chef raves about them.
As a former line cook, I would value anything that helped me cook faster -- which an induction stovetop certainly does. Time is money.
The only barrier to wider restaurant use is cost. Most restaurants today are still using the same gas-fired stovetops and flattops that they were thirty years ago when I was cooking professionally. These items don't wear out very fast, and induction can be very expensive to retrofit.
Give me back gas. Actual control!
You should try cooking with something other than gas before you go spouting hear-say and making one-sided comparisons. Induction has very good control if you're not purchasing the cheapest-possible underpowered counter-top units. Even medium-line portables are as good as gas while providing more top-end heat.