isw@witzend wrote:
>Gary wrote:
>> pltrgyst wrote:
>> >Cheri wrote:
>> >
>> > >>>> Again...glass top stoves are great for show kitchens, not for serious
>> > >>>> cooks.
>> > >>>
>> > >>> I've never seen a chef that used anything but gas, especially when
>> > >>> cooking sauces and things like that where different heats are necessary.
>> > >>
>> > >> Look around -- over the last five years, more and more very high-end
>> > >> restaurants have switched over to induction cooking. An example is
>> > >> Rogue 24 in Washington DC.
>> > >
>> > > *I've* never seen it is what I said, and I still haven't.
>> >
>> > Oh, sorry. I didn't realize you didn't have television where you live.
>> >
>> In my worthless opinion, induction cooking is a fad and a gimmick. It will fade away.
>
>Right. Just like microwave ovens.

Hardly anyone cooks with a microwave oven... but they are very handy
for quickly heating and reheating relatively small quantities with a
rather inexpensive gizmo... which is how the vast majority are used.
In the US most everyone has a microwave oven, pitifully few have an
induction cooker. I don't think it will fade away but I seriously
doubt induction will become more popular in the US than it is
presently. Besides, induction cooking has no real advantage over
traditional methods... most will be found in mega-bucks high end
designer/braggart kitchens that are not used to prepare any more
viands than one can with a corkscrew. You'll have a lot less luck
pushing induction than I've had pushing grinders. From everything
I've read induction is to cooking what paint by numbers is to art.