[beepbooptheory]

Portable induction stoves were used in a few kitchens I've worked in, but as a supplementary tool, e.g., the pastry guy needs to make jam while the line is really busy.

The main thing that makes electric stoves hard for a professional kitchen is ultimately speed and space. You need every single burner during a rush, and you need to be reacting quick, and there is usually very limited space. If I need to stop the heat on my pan, I need to stop it now. An electric top requires you to actually move the pan off the burner to somewhere else, but good luck finding a spot without butting in on the garde manger or grill guy. A gas stove offers the flexibility of being able to leave food there until its ready to plate.

[Wowfunhappy]

> An electric top requires you to actually move the pan off the burner to somewhere else

Is this true of induction? I've never used induction for anything more complicated than pasta, but I would have thought that since the surface (basically) doesn't get hot, turning it off would function the same way as a gas stove.

[cmclaughlin]

No that’s not true for induction - the controls are immediate and very precise.