There’s some very slight differences in the eyes. You painted them a little bit wider / more open, which shows fear mixed with anger rather than pure anger and annoyance. The photo has his pupils a bit more dilated but with smaller highlights, exaggerating the dilation effect a bit more.

Overall fantastic work though! I really like this one!

Yes especially if you’re handling a very heavy cast iron pan, stock pot, or Dutch oven. I would not want to make a commercial stock pot sized batch of stock on any sort of glass flat top, induction or otherwise.

Side spill heat is the whole point. It lets you cook with the sides of the pan while turning, tossing, tilting, basting, flambe, and wokhei. It’s essential to Jacques Pepin’s French omelette technique. It’s essential to basting eggs or meat while pan frying. You need to tilt the pan to gather the fat to one side. If you do that with induction the power shuts off. Sure you can baste with a pan laying flat but that means you need to use way more fat.

It’s also the magic property of gas that makes it flexible enough to work with very large pans. Try using a 14” cast iron pan on your high end induction stove. You’re going to get a hot spot in the middle and cold sides where food will stick and make a mess.

Does your high end induction cooktop have a wok hob? As far as I know, the only ones you can get for woks are countertop models.

Another advantage to gas I didn’t mention: you can cook directly over the flame without any pan at all! This technique is perfect for charring peppers, tortillas, naan, and other dry items you can hold with tongs.

Induction isn’t far better for cooking. It’s better for cooking on a flat surface of the appropriate (small) size. It’s bad for cooking with large pans (especially cast iron). It’s bad for cooking with curved surfaces (such as woks). It’s also bad for cooking with non-ferrous materials such as copper and aluminum (it doesn’t work at all for these), so high end copper French saucepans are off the table.

Yes I’m aware of the existence of induction wok hobs. They’re neat but they only work well with a wok of the correct size and shape (otherwise the wok either wobbles around or doesn’t fit) and they’re not very powerful with North American 120V mains power. They also come with a crappy nonstick PFAS wok so you end up buying a separate carbon steel wok anyway.

And none of these will work with a large wok!

Personal pan pizzas are by far the best size! The small size means they get ultra crispy and don’t get soggy in the middle like larger pizzas do!

The issue is with creating more work for others. Supporting a multi-language toolchain and build environment is a lot more work than a single language one. The R4L folks have made it their mission to shoehorn Rust into the kernel and they’ve explicitly stated that they will not avoid making more work for others. This has upset some longterm maintainers who did not sign up for additional workload.

Linus Torvalds has been accused of many things but he has always been loyal to his best maintainers. That’s been a big key to his success.