I'm all for using an induction stovetop at home, but have people actually seen chefs fry over an open flame? They're moving the pan around, lifting it up and around, using it to toss the food, etc. That would basically be impossible with an induction stovetop.
It seems rather tone deaf to me to not address the issues that the chefs are actually concerned about.
Most pans section dishes are moved quite rapidly, lifting then off of the burner, to toss the ingredients(I could be cooking 5-6 dishes at once, so speed is very important), with a gas burner this doesn't matter as the radiant heat is there.
Now I'm assuming there are radiant stovetops that are designed for hospitality, but I've yet to see one, the only I have used the heat started dissipating rapidly when lifting the pan, and my wife was freaking out when the pan made contact thinking that I was going to break the cooktop.
I can say that for my own home cooking purposes, electric coils have always been acceptable, and that's really where my attention is with the ban - I already know I won't feel direct pain from it; whereas restaurant food as a consumer service is a case of "just make something good and I don't care how you do it if it's in line with laws and norms", and the rest is a matter of how much has to change in operations, cooking style etc to make a technology switch. Gas cooking has only been around since roughly the 1850's, following heating and lighting introductions; coal stoves remained popular well into the early 20th century, but coal in cooking today mostly conjures up backyard barbecue. It could easily turn out that the gas-centric styles become a "flash in the pan" niche if we make the switch.
But sure, if it's mandated then chefs will have to change their cooking style, which -with plenty if grumbling from chefs - won't be the end of the world.
I eat at a lot of high end restaurants (and usually a couple Michelin starred places per year), many with open kitchens, and in the last 5 years I've noticed a trend towards induction. From the high end cookery blogs that I've read, it's mostly about reducing heat in the kitchen. I have worked in kitchens in the past, and it's difficult to understate the quality of life improvement by a significant reduction in kitchen temperature.
At home I've also switched to induction, and it's been in general great.
Charcoal is actually the trickier one to replace in high end cookery since it's very difficult to simulate the amount of radiant energy with electricity.
If I wanted to stir the pot with a grenade, I’d say it’s like asking Vim users whether they should all move to VS Code.
If Vim was actively contributing to climate change and fouling the air of everyone around me, I'd switch tomorrow. VS Code has Vim bindings, I'm sure. I'll be okay. We're long past the point where everybody keeps being able to do their first favorite thing at all times, _and_ we somehow also solve this huge problem we've gotten ourselves into.
Zingggg
It would be trivial to add a dial with some simple fail-safe.
They're incredibly responsive, though, more so than the gas stoves I've used. Never tried the following with gas, I'm guessing it would work, but you can easily turn down the power as a pot of pasta has started boiling over, and it'll stop before the foam pours over the top of the pot.
Already found a knobby oven but all the induction tops are damned touch screens.
I see Samsung and LG with induction oven models, that now have dials for the "burners".
When I bought my range, maybe 5 years ago, I don't think these models existed.
So, perhaps the trend is reversing?
The oven itself seems digital in all cases, but that's fine. I don't mind setting it to 400F by entering the numbers, because that stays static for most of the cooking process.
It looks like it's far more targeted towards the "magical cooking" crowd than prosumer. It looks like you could probably replace a sous vide bath and a deep fryer with it, but most serious cooks already have those as separate devices, and you'd have to give up your "best" burner while doing so.
If it's good enough for 3 michelin star restaurants and some of the most highly regarded chefs in the industry right now, it's kind of hard to say it's not good enough for serious cooks.
This is what I've got:
https://www.smeg.com/products/C9IMX9-1
This is a cooktop with knobs (they have several more):
If you can see red coils on your mom's stove under the glass, it's not induction.
The other issue is that induction is invisible, there is no flame. But moving stuff around on x-y has the same effect as with a gas stove. On induction, the pan is the stove. Take it off the induction and the heat subsides. Move it off center and you heat only part of the pan.