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> The way you would know this to be true is when professional kitchens are defaulting to induction instead of gas. That is not how you would know that. There a
by jstummbillig 5y ago
> The way you would know this to be true is when professional kitchens are defaulting to induction instead of gas.
That is not how you would know that. There are plenty of industries where people stick to the "tried and true" (for various reasons, some of which might even be reasonable) and chose to neglect efficiency gains or long term health of either their employees or customers.
- Ntrails 5y agoI think I was unclear. If A then B true was my meaning, not If and only If A then B true Hence highlighting that we have seen some of this already! Side note. The high end ones move first as they discover something better. See the proliferation of technological machines in modern professional kitchens. But the trend gets set and the upper mid range starts to follow and then it will be what chefs want to use because it is best.
- wolverine876 5y agoHard to think of an industry where people use legacy technology instead of tearing it all out and replacing it with the newest thing.