My big switch from gas to induction at the restaurant last year

I ran a 12 burner gas range for over a decade, swearing by the open flame. Then we did a full kitchen reno in 2022 and the owner insisted on putting in two 36 inch induction tops. I fought it hard, but after the first month, I was sold. The control is unreal, especially for delicate sauces. I can drop a pot of cream to a bare simmer in seconds, not minutes. Boiling a huge pot of water for pasta is almost twice as fast now. Anyone else make this jump and find it changed how you cook certain dishes?

2 comments

2 Comments

derekp7012d ago

Sounds like you fought the future and lost.

spencerw7212d ago

Respectfully Derek, that control sounds nice but gas just feels right for real cooking.