Will professional chefs trade gas stoves for induction?

Image: Washington Post.

From The Washington Post:

As one of the country’s leading evangelists for electric kitchens, Christopher Galarza has heard just about every excuse for why chefs won’t let go of their gas stoves as governments increasingly target the appliance: You have better control over temperature with gas, they say. You can cook with gas even when the power goes out. You don’t have to worry about breaking the glass surface on a gas range. The list is long.