[flagged]
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.
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".
he also completely avoids the question and implies that "those guys" (other celebrity chefs) don't use it because they don't have "fantastic kitchens" like he does
That and there's probably a lot of "this is how I've always done it" in some industries. I'm just an outsider though, so I'm entirely open to these ideas being refuted.
If the energy cost difference to run a stove isn't that much different at current market rates in terms of overall COGS, but it'll cost you six figures to redo your whole kitchen, you're probably not going to switch. This gets continued on when the next tenant moves in. There's plenty of gas capacity here but barely enough electrical to run all the lights. Do you renovate to add enough electrical or just continue running gas?
> As expected for a family who loves their food, their kitchen comes with all the mod cons - including TWO cooking ranges each set in their own island.
> One has modern induction hobs, while the other is an old-fashioned gas-powered stove for when Gordon needs as much space as he can get to work on new recipes and taste various dishes.