Portable induction stoves were used in a few kitchens I've worked in, but as a supplementary tool, e.g., the pastry guy needs to make jam while the line is really busy.

The main thing that makes electric stoves hard for a professional kitchen is ultimately speed and space. You need every single burner during a rush, and you need to be reacting quick, and there is usually very limited space. If I need to stop the heat on my pan, I need to stop it now. An electric top requires you to actually move the pan off the burner to somewhere else, but good luck finding a spot without butting in on the garde manger or grill guy. A gas stove offers the flexibility of being able to leave food there until its ready to plate.