They're negating most of Asian cooking by taking away gas. This is stupid and overdoing it imho. It should be done with an adjustment period over 5 years or more.

I'm all electric at home but using a wok on an induction stove is a pita and doesn't even resemble a wok. I have friends who cook as a hobby and swear by gas.

Korean BBQ could be probably done on electric as well. Takes more time though. If I'd open a KBBQ restaurant tomorrow I'd probably do it on electric anyway, for safety reasons.

Would hydrogen be a viable replacement for natural gas? Maybe mixed with sodium (table salt injection?) to have an orange flame instead of invisible.