[sixstringninja]

For the quote you mentioned, i agree with you for the most part. However when it comes to cooking with a wok, another factor may come into play, which would give exception to the quoted “rule”. Some Chinese cuisine require something called “wok hei”, which is essentially cooking under intense heat, something that an induction cooktop could not achieve

https://guide.michelin.com/en/article/dining-out/what-is-wok...

[stinkytaco]

Indeed, though in fairness, neither can a home gas range. Professional chefs will use extremely high powered burners that they control with their knees or thighs to manipulate the temperature. It's amazing to watch if you've ever seen it done. Home equipment will never get hot enough to match that kind of heat, gas or induction.