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Again, you’re comparing restaurant cooking to home cooking. It’s like saying you need a diesel instead of your Tesla because diesel is the king of commercial transit.
Funny thing is, I see all the issues you described as more common with gas ranges. Their heat is incredibly inconsistent, almost always more than I want for a given task, turning on one burner impacts the flow to others, they are a pain to clean, igniters go bad, they usually come with a gas oven and those are horrible, they off-gas toxic exhaust into your home.
Gas is literally only used in restaurants because it gets hot fast and they need to turn orders quickly. It has ZERO other benefits. And from a quickness perspective it’s slower than induction. So the correct hierarchy is induction > electric > gas.
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My range has a simmer setting. Works like a charm. Otherwise it’s really easy to just move the pan off the heat for like 15 seconds and poof problem solved. Gas on low is like electric on medium.