Quote:
Originally Posted by NuclearFart
I'm guessing induction also doesn't allow you to properly pan baste/arroser, which is a pretty integral searing technique for the serious chef.
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The fact that induction hasn't made inroads into professional kitchens, baring in mind the ease of clean up and how important that is in a professional setting, is telling to be frank, I have cooked on induction, I run a foster home, the ease of clean up, the difficulty (I assume) of hot knifing off it were all tempting but gas is still the best for cooking in my opinion.