> I've never heard a chef say that getting a pan hot and staying hot quickly is their number 1 optimization
I am certainly no chef. Just an engineer trying to optimize my time as much as possible, especially in areas where I do not really enjoy spending it.
Reduction of delicate sauces, et. al. is not something I am strongly concerned with. Fast meal prep is the name of the game for me. I do still have the ability to use gas if I really wanted to, I just like the speed of induction.
Do you prefer the cleanup required for a gas range as well? My induction cooktop can be perfectly cleaned within 10 seconds and I don't have to wait for it to cool down either.
When you look at all of this through the lens of time-value, I think it gets much more complex.