I've never used an industrial gas stove, only residential. But comparing apples to apples, residential electric ranges obliterate gas when it comes to power delivery.
Cannot speak for induction as I've never used one, but I'd expect it to be the best of both worlds based on the physics.
But I agree, if I am ever in a position to choose my cooktop technology, it will definitely be induction.
No, if “California” was trying, it simply would have done it.
Some California localities have done something like that, though (some of which have subsequently faced adverse rulings in court.)
SF has done it.
That's...not true at all.
Energy in - energy out == energy needed to boil.
If energy in per second is really high, and energy needed to boil is relatively small, you'll get there quickly, without energy out having time to have much effect. If the energy needed is very high, reducing the rate at which energy goes out can make a big difference.
