Not a chef, but an avid eater and obsessive home cook: I eat at a lot of high end restaurants (and usually a couple Michelin starred places per year), many wit

Not a chef, but an avid eater and obsessive home cook: I eat at a lot of high end restaurants (and usually a couple Michelin starred places per year), many with open kitchens, and in the last 5 years I've noticed a trend towards induction. From the high end cookery blogs that I've read, it's mostly about reducing heat in the kitchen. I have worked in kitchens in the past, and it's difficult to understate the quality of life improvement by a significant reduction in kitchen temperature. At home I've also switched to induction, and it's been in general great. Charcoal is actually the trickier one to replace in high end cookery since it's very difficult to simulate the amount of radiant energy with electricity.