Part of the thing they are burying here is that because Chipotle has already switched to precooking so many of their food items off site that they are probably going to switch to adding the flavor artificially.
Chipotle pre-cuts and washes basically all the vegetables for speed and so you can't not wash them. They also sous vide the steak for the same reasons. They still cook the chicken in-house because par-cooking the chicken actually makes it more susceptible to salmonella.
The only one that isn't defendable is they stopped making the red and green salsa in house because they decided they were going to be a trade secret.
Cast iron is a good use case for an induction. But if you are trying to cook something delicate where you need really precise on/off temperature control (like a hollandaise sauce) it's almost IMPOSSIBLE to get it right with an induction top (for a pan to work on induction it needs to retain a lot of heat).
A wok stir fry is another example - a thin metal pan that you need to work the crap out of is a really bad time on electric.