We're seeing a dramatic shift in the market for a preference for induction over gas ranges. From a design perspective, we like many options on either side, but once upon a time, it was always the preference for any chef to want a commercial gas range.
Induction is fundamentally unique in that it uses electromagnetic energy to heat pots and pans directly. In comparison, gas and electric cook-tops heat indirectly, using either a burner or heating element to heat cookware from underneath. That radiant energy is then passed on to your food.
Induction cook-tops don't use burners or heating elements underneath the pan. Instead, they employ a series of magnets that excite the iron atoms in a pan to generate heat.
As you can probably imagine, it's far more efficient to heat cookware directly than indirectly.
Our two favorite cook-top designs today are: