What a whiner. Plenty of pro chefs use and prefer induction heating because it allows finer control and better reproducibility, while greatly reducing indoor air pollution. Sounds like he needs to learn some new methods.
Depreciating natural gas? Natural gas is a commodity, not real estate or a capital expense. It doesn't depreciate.
You can look up studies about how much indoor air pollution it creates for yourself. Google isn't hard to use. "natural gas indoor air pollution" should work. If you have mental trouble understanding how burning things in an enclosed room where people are living and breathing creates air pollution, I don't know what to tell you.
> You can look up studies about how much indoor air pollution it creates for yourself.
Vent hoods are mandatory in every single state in the US if you’re cooking on a range/stovetop in a commercial kitchen, no matter whether it’s gas or electric. This is paired with a make-up air fan or make-up air damper to draw fresh outdoor air into the cooking space.
Natural gas does cause air quality issues inside of a residence that doesn’t have a vent hood and provisions for make-up air, but this thread is about commercial kitchens which as I said, are required to provide a vent hood which takes care of the air quality problems from a natural gas range.
They do make induction stoves for woks, if you wanted to use woks in a commercial kitchen you would get a specialty stove much like specialty gas stoves are used for them now.
