Michelin starred restaurants tend to be smaller; my experience is with large hotel kitchens - I’ve just checked and there are only about 3 models of 4 hob commercial induction cooktops available in Aus across the largest 4 suppliers (at prices from about $17-21,000 which is one reason they’re not popular. Plenty of single hob versions, but that’s a bit like a commercial kitchen might also have a 6 cup kettle...
I've never cooked on an induction whatever and one of my colleagues has just renovated his Hunters Hill home and put VERY expensive induction appliances in ..... he IS a BTC but I like to use gas stoves and electric ovens but my favourite is to have my food served to me in a restaurant Could care less what they use so long as it tastes good So long as they don't cook everything in a "pizza oven" like Gaz
Large hotel kitchens are not fine dining, glorified cafeterias and manned by chefs that can't get a job elsewhere. There is no way they would spend $$$$$$$$$$$ on good equipment to make club sandwiches and pumpkin soup. High end restaurants use equipment that is appropriate for the food they cook
I tend to agree. I cook a lot and definitely prefer gas cooktops. The few times I’ve tried induction it hasn’t gone well, but that is probably down to unfamiliarity. I’m no BTC though so it could also be that.
+365!..when I bought my place first thing to go was the electric cooktop and install a 5 ring gas with wok ring in the centre.
