[el_duderino_]

Former chef who still keeps up with friends still in the industry. Everyone I know loves using induction at home, but it hasn’t really hit the professional kitchen yet for a few reasons. 1. Electric service upgrades are not cheap. Running 8+ burners for hours a day takes some beefy infrastructure. 2. Gas is already there and the stove is paid off. Restaurants are really low margin, so splurging on an induction range does not make sense when the gas range you already have running is still working fine. 3. I am not seeing as many manufactures of restaurant grade induction stoves. Chefs beat the shit out of stoves, lots of pan slinging and extremely heavy stock pots moving around. I am not sure how well an induction rangetop would hold up to the abuse.

Where I loved induction burners was for doing random small projects like Sunday brunch omelettes, or a one off dish that needed a sautéed element on pantry shifts. Super easy to set up at a banquet and so much better than the little butane stoves we had when I first started working in kitchens.

[bell-cot]

> 1. Electric service upgrades are not cheap.

THIS, and worse. I'm in SE Michigan (USA), and kinda follow the local business news. For decades there have been occasional stories of businesses failing, or restaurants failing to even launch, because "no, you cannot get that electrical service upgrade here, without paying $millions and waiting for years".

[mistercow]

I’d guess that long term costs are also a factor? A gas stove is almost just a properly shaped piece of metal. It needs to be well designed, but it’s essentially just a hole for gas to come out of and a valve. I assume failure rates and maintenance costs are a lot higher on induction stoves just because of their complexity.