This point is sort of all over the place. Some thoughts (from a former chef) Blackening: You could do this on anything. I used to work in a cajun/creole place

This point is sort of all over the place. Some thoughts (from a former chef) Blackening: You could do this on anything. I used to work in a cajun/creole place and we had one burner reserved for a cast iron skillet that was on at all times in case someone ordered a blackened whatever. This could be done just as easily on induction Grilling/Broiling: IDK how you do this without a gas line or charcoal while maintaining timing and flavor. The direct flame required for the cooking also allows for smoke/char that you're going to have a hard time recreating with a heating coil "grill". Smoking: You can get an electric smoker...but you still need to burn some sort of wood for the smoke. When you get into larger BBQ joints that are doing 50+ shoulders/briskets/whatever a day, IDK how you possibly convert from wood-fire to a fully electric system. Wood/coal fired pizza ovens: Same as BBQ smokers, there's a difference between this and an electric coil in flavor imparted that changes the end result.Obviously you can make a giant electric pizza oven and have great pizza come out of it, but you literally can't make a Neopolitan pizza without a woodfired oven.