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There are a lot of advantages to induction and induction burners can be great depending on the task. They're easy to clean, don't heat up the kitchen, are very energy efficient, are as responsive as gas, can boil water in a hurry, and some of the nice ones offer an unbeatable level of temperature control. If you're doing pastry work or running a catering operation or something, I'm sure they're great. And I assume that somebody somewhere is making hobs with giant induction coils in them. But for all the chefs raving about them, I've never seen anyone rocking induction on a hot line for service.  High end places will have gas or wood fire or charcoal setups or planchas for that kind of thing. Induction is nice to have around, but if it's all that you have around, you're missing out.

There are a lot of advantages to induction and induction burners can be great depending on the task. They're easy to clean, don't heat up the kitchen, are very energy efficient, are as responsive as gas, can boil water in a hurry, and some of the nice ones offer an unbeatable amount of precision control. If you're doing pastry work or running a catering operation or something, I'm sure they're great. And I assume that somebody somewhere is making hobs with giant induction coils in them. But for all the chefs raving about them, I've never seen anyone rocking induction on a hot line for service.  High end places will have gas or wood fire or charcoal setups or planchas for that kind of thing.