While some chefs sing the praises of induction cooktops, a big switchover isn't happening soon.
“The cleanup is effortless and it keeps your kitchen cooler than a gas cooktop, while also being better for the environment.” Of course, there are open flames at Gwen, but that’s from the wood-fired grill you can see from the dining room.
Lanham, too, said he “badly” wanted to adopt induction stoves. A former competitive cyclist, he tries to nourish a healthy environment in his kitchen. But in the end, gas was the more “practical” option in his 34-seat space. “[Induction stoves] look cool, they’re quiet, and they get hot incredibly fast,” he said. “Unfortunately, they also break easily and without warning, they’re hard to repair, they struggle with modulation in many, but not all, cases, and they tend to draw a great deal of power, so they blow fuses like it’s a design feature.”Robb Report
said the same thing: Induction is fragile. In the fast-paced environment of a restaurant kitchen, pots and pans aren’t handled delicately. Induction cooktops, for the time being, may be best suited for the pastry line, where precise recipes and a light touch are expected.
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