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So you're telling me you've only ever used shitty, low budget induction. Likely only ever used the countertop plug in units.
An actual induction stove is much better than that.
They are a dream to cook on, they have all the speed of gas, but none of the side spill heat. All the heat is concentrated in the pan itself.
Woks do have issues due to their shape. And those issues crop up with any western style stove. So who cares. There are eastern style induction stoves, they're more expensive but work fairly well.
Or you can buy a cheap countertop unit and pretend that its the best induction can be.
Side spill heat is the whole point. It lets you cook with the sides of the pan while turning, tossing, tilting, basting, flambe, and wokhei. It’s essential to Jacques Pepin’s French omelette technique. It’s essential to basting eggs or meat while pan frying. You need to tilt the pan to gather the fat to one side. If you do that with induction the power shuts off. Sure you can baste with a pan laying flat but that means you need to use way more fat.
It’s also the magic property of gas that makes it flexible enough to work with very large pans. Try using a 14” cast iron pan on your high end induction stove. You’re going to get a hot spot in the middle and cold sides where food will stick and make a mess.
Does your high end induction cooktop have a wok hob? As far as I know, the only ones you can get for woks are countertop models.
Another advantage to gas I didn’t mention: you can cook directly over the flame without any pan at all! This technique is perfect for charring peppers, tortillas, naan, and other dry items you can hold with tongs.
Not to mention that most induction tops are made from glass which can shatter if you're too rough with it. And I am a violent chef when it comes to stovetop mixing/tossing
Yes especially if you’re handling a very heavy cast iron pan, stock pot, or Dutch oven. I would not want to make a commercial stock pot sized batch of stock on any sort of glass flat top, induction or otherwise.