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A comment on The case for induction cooking. Parent comment

Re:The case for induction cooking by jstummbillig on Sunday March 13, 2022 @04:44AM (#30659284)
> The way you would know this to be true is when professional kitchens are defaulting to induction instead of gas.

That is not how you would know that. There are plenty of industries where people stick to the "tried and true" (for various reasons, some of which might even be reasonable) and chose to neglect efficiency gains or long term health of either their employees or customers.

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Re:The case for induction cooking by Ntrails on Sunday March 13, 2022 @06:14AM (#30659860)
I think I was unclear.

    If A then B true
was my meaning, not

    If and only If A then B true
Hence highlighting that we have seen some of this already!

Side note. The high end ones move first as they discover something better. See the proliferation of technological machines in modern professional kitchens. But the trend gets set and the upper mid range starts to follow and then it will be what chefs want to use because it is best.

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Re:The case for induction cooking by wolverine876 on Sunday March 13, 2022 @05:29PM (#30665916)
Hard to think of an industry where people use legacy technology instead of tearing it all out and replacing it with the newest thing.
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