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We were told that the teflon coating is "inert", implying it's harmless. But, now we have microplastics in every cell in our body, of which, teflon is one. I'm not sure that chemically inert equals harmless.
Cast iron is great once you learn to cook with it. Food does stick sometimes, even in a "seasoned" pan. But, it's not a big deal. Also, you can clean and polish it with power tools, if you need to. It's virtually indestructible.
Induction stoves? You WILL break the glass, and the glass is expensive to replace. If I got electric, I'd go with an old-school coiled heating element type, literally buy an old, used stove, because new appliances are crap construction quality. You can get them refurbished, and they're easy to fix if anything goes wrong--very simple machines.
If you choose gas, you NEED good ventilation, a hood that vents to the outside. At least, you need to open a window while you're burning the gas.
Here in Germany everyone is using radiant heat or induction cooktops. I’ve never broke the glass or seen that anywhere. Don’t know what you’re doing with it.
I wonder if cast iron pans are the culprit becuse they're heavy as fuck. But I haven't heard of people breaking the glass either
You sure have to be a little more delicate with a heavy cast iron on glass than if you had a gas stovetop. But that comes pretty automatic if you understand that different materials have different strengths and you don’t have think too much about it.
I wouldn’t necessarily trust them to live long in a high traffic restaurant kitchen.