- I can temper on my 7k BTU burner
- I can boil water quick AF on my 18k BTU burner
- setting pan temp isn’t a thing, there are no recipes that call for a pan temp. Oil temp? Sure and that is why you have a thermometer, very solved problem. For browning etc you do it by time and feel, even if you could set a pan temp you wouldn’t just leave your meat on it for some temp x time amount.
For the last one, just because you're an elite chef and can cook a steak perfectly every time on feel, doesn't mean I am. :D I can buy a $40 steak and know I'm not going to ruin it because I can maintain my pan at 350f, which will brown it and not burn it. I can make pancakes without constantly adjusting the cook time and heat every single batch as the pan continually absorbs more and more heat throughout the cook. I can put a chili on, set it to 204 degrees, then just leave and come back in a few hours without babying the power knob for the first hour trying to get it to a stable, gentle simmer. I can braise meats without using my oven, because I can keep a liquid at 180 degrees. I can make a soup at 3pm, then put in on at 145 degrees for a few hours until dinner. It's not about having a "recipe", you learn 4-5 important temperatures after a couple weeks of using it.
Yes. Because of the quick reaction times, and being able to precisely set temperatures, and even temperature profiles over time with more advanced models.
Of the contents, in the pot or pan. Not just the outside.
For me it was a revelation. Needs much less experience and intuition. Eliminates much guesswork if you don't have much of the former.
Given you have a sufficient electric installation. If not, there are some crazies offering induction-cooktops with built-in battery, to compensate for the lack of that, boosting it up, sufficient for most cooking they claim.
I'd rather not ;->