I’ve also used some really crappy gas stoves but none have struggled that hard.

You must not be going to the right crappy AirBnBs, I’ve had gas stoves struggle to stay lit, which is not just bad for boiling water, now you’ve got a gas leak in the house!

If you really want to burn your house down flame your home wok, you can always get a handheld blow torch to do the finishing ignition. Could probably flame 1000 wok dishes for a single torch canister.

Photons cause cancer so I guess I may as well do nothing at all.

Yes, and you can test it pretty easily by just seeing how much faster a pot of water boils on induction, on-par with the boiling times of commercial burners.

Also, in a commercial setting, induction stoves cook just as effectively with less energy which means they don’t put out nearly as much heat to the environment. For a chef, its the difference between working all day in 90-degree spaces to 70-degree AC. I’m an engineer who works on a lot of commercial kitchens (among other things), and our chefs love the electric kitchens we’ve delivered.

When you’re cooking for work, 8+ hours a day, being comfortable while you do it is a major game changer.

The other thing they enjoy is the level of control and consistency - many professional induction ranges will let you control on temperature, which means you can quickly adjust to specific values in order to, say, sear a steak at 500, then finish it at 300 until it hits the desired internal temperature.

You guys know you don’t have to follow businesses on social media, right‽ Like, it’s all just different flavors of their own advertisements, and you can just not interact.