Irrelevant to commercial. A reasonably big restaurant doesn’t get enough amps in the panel to replace all their gas equipment with induction, especially in grid-strained California. Not unless it’s new construction in an area with quality 3 phase electrical service.
It was a huge, huge, huge mistake that the places that banned new fossil gas installs made it ALL installs instead of just residential.
They made an enemy out of the national restaurant association for no reason and have faced huge setbacks in otherwise-good legislation as a result. It’s all just so stupid and shortsighted. Especially since, as the other guy pointed out, commercial gas cooking is not a major contributor. Even just compared to the leaky, awful, terribly, idiotic residential fossil gas network.
Yeah, I run into it a lot in my smallish, somewhat historic town – though I am not a developer. SO many places where all the staff constantly bitch about how they’re always popping breakers and all that stuff. Or where they have to go around sharpie-ing faceplates where you must not plug in kitchen equipment.
Line cooks, in my experience, don’t really give that much of a shit about the equipment they need to use. It works or doesn’t. The comfortability of the space matters most, and as you said, electric’s a huge winner for comfortability.
Chefs are sometimes VERY opinionated about the stupidest shit, and egotistical to boot. You can’t really argue with the dude who tells you he KNOWS gas is better (but has never actually used electric). Fortunately, these are a dying breed. Even the NYC pizza joints are switching to electric because it’s just plain better.
But if there’s one universal truth above all others with the restaurant industry, it is that it is entirely allergic to ANY kind of capital investment. Rewiring a kitchen to switch from gas to electric is just a non-starter. Having to pay an extra however many thousands during initial build to get the utility to bring in 3 phase? Good fucking luck. They’d always rather MacGyver a sketchy solution than invest the money now to improve profitability and quality of life in the long-term. The flipside is, that means buying a $150 commercial induction hob is WAY cheaper than trying to add an additional gas burner – the latter is usually a flat non-starter, the former means a guy can (lol health code) be sent to poach eggs in the break room.