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I went with a gas range over induction for my new spot in Asheville, and I'm not sorry about it.
Everyone kept telling me induction was the only way to go now, that it's faster and more precise. I get it, but I've been cooking on gas for 15 years. The feel of the flame, the immediate visual feedback, it's just how my brain works. We opened six months ago, and my line cooks, who are all younger, actually picked it up faster than I thought. Yeah, the kitchen gets a bit warmer, but our sear on scallops and steaks is exactly what I want. Am I just an old dog who can't learn new tricks, or does the tool you're most comfortable with actually matter more sometimes?
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terry_hayes1822h ago
Lol my buddy's restaurant switched to induction and his head chef quit over it. Said it just didn't feel right.
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