With induction you can control very finely how much energy is added to the pot, no need to put it slightly higher. Professional chefs have switched to induction

With induction you can control very finely how much energy is added to the pot, no need to put it slightly higher. Professional chefs have switched to induction across the world except for the US; talk to European chefs about their opinions of US kitchens - most find it downright antiquated.