I've never heard a chef say that getting a pan hot and staying hot quickly is their number 1 optimization. Except for boiling water, which induction is great for.
But every home cook has different things they like I guess.
I am certainly no chef. Just an engineer trying to optimize my time as much as possible, especially in areas where I do not really enjoy spending it.
Reduction of delicate sauces, et. al. is not something I am strongly concerned with. Fast meal prep is the name of the game for me. I do still have the ability to use gas if I really wanted to, I just like the speed of induction.
Do you prefer the cleanup required for a gas range as well? My induction cooktop can be perfectly cleaned within 10 seconds and I don't have to wait for it to cool down either.
When you look at all of this through the lens of time-value, I think it gets much more complex.
I’m a hobby home chef so I guess my optimizations are different. I insist on an offset smoker when a pellet smoker would use much less of my time, for example.
Awesome you cook though especially when it’s not your preferred way to spend time! It’s so easy to fall into the pattern of just getting delicious restaurant food all the time but cooking for yourself and family builds something.
