NYTimes - fractious inflammatory fish-wrapper of the current age . . .
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I’ve been regularly cooking on induction for a decade, and use it several times a week. I know the learning curve, teach it, have designed cookware around it.
The professional chef exceptions you mention are just that–exceptions in 2019 and in 2024… Sales of professional induction appliances have grown, but much of that is related to fewer new restaurants having access to gas infrastructure or avoiding required add-ons like fire suppression. The rethermalizers make sense.
My 1970 all-electric house needed renovation. The town insisted everything be brought up to 2023 code. The electrician thought that was overkill but had to comply. Extra insulation, and a new electric panel with way more capacity than I will ever use. Although there is no combustion in the house, three CO2 alarms had to be installed.
My understanding is fire suppression systems are required when you’re cooking with fats. I recently asked the people who maintain mine whether I’d still need to do that if I switched from gas to induction & they said yes. Of course they may be biased … Can you heat oil to flash point on induction? 
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Code can require suppression, and leases can also require it. That doesn’t mean it’s installed. I commonly see induction setups in restaurants in locations with no fire suppression at all–a lot of places will put induction appliances wherever they choose. It’s cheaper that way, and that’s a huge reason they buy induction.
Yes, they can flash oils.
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Moving from a house in Washington state to a brand new house in New York state. The Washington state house has a Viking gas range that I’ve loved for about 20 years. I could visually see the level of flame/heat in an instant. Always used the range hood and never worried about the fumes. But with the move I did not have the choice. It was a GE Profile induction or nothing (funny though, the house is heated with trucked in propane - shocked the heck out of me when I found out). I’ve read all about the use of induction, and I’m sure there will be a learning curve. I’m slightly paranoid about warping my brand new ferrous cookware that I bought, but will try to remember to slowly ramp up the power under the pots. I’ve seen that the heating isn’t super even from the hob, but better than some fuels. I’m also sure I’ll mess up some meals until I learn how a medium setting on the gas range translates to the induction. So for me, it’s just the way it is. Don’t have much of a choice.
Is this a matter of local code or budget?
I understand that shipping a range is a nonstarter.
We had a house built in a development that did not have natural gas lines running into it. I don’t think they had any particular problem with gas, as the houses are heated with propane, but that is trucked in. Maybe there wasn’t a close enough natural gas trunk line to make economic sense. To make the propane cheaper, when one resident needs a refill, they top off other houses with the leftovers. Shocked me, though, that they didn’t offer heat pumps. Don’t know why not.
You know that virtually all gas appliances can convert to propane, right? It can be as simple as changing out the orifices at the burner (propane is 10% more powerful than NG).
I have the GE profile induction. Aside from my cat turning on things when he walks on the touchpads, I adapted quickly to it. I certainly like it better than the old ceramic electric cooktop. Gas was not an option - high-rise has no gas. The learning curve wasn’t steep, and off really means off. My cousin and her husband just got an induction range to replace their old electric, and they’re doing fine. Oh, and we are all Olds. 
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I’m sure they can run a line to a stove, but running that line would not come at an inconsiderable cost. And the house came with the GE, which I’ve yet to hear any horror stories about. It’s already costing enough for the house and I’ve parceled out my old cookware after buying new SS bottom cookware that I’m way past any consideration of going to gas. So it’s just going to be another learning experience (along with all the tricks to snag reservations at the CIA in Hyde Park).
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This is true with any planned moderate increase at your home, including AC, heating, electric vehicle and charging plugs. I never had AC in my house, and finally decided to install mini-splits a few years ago for AC (and back up heating). Didn’t think about it at the time, but the installation team looked at the panel and thankfully my parents had upgraded our panel years ago and really upped the amps in our house, and they confirmed it wasn’t an issue. In New England, we have a lot of old houses that likely still have the older 100 amp panels.
I know of many folks who get a quote for mini-splits and didn’t think about the need for more power in the home. My sister also looked into possibly getting an electric vehicle, and but the need to seriously upgrade her electric amps turned her off for now.
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It’s funny how we often overlook the capacity of our electrical panels until it becomes a pressing issue. I remember when my family decided to install mini-splits for AC, the installation team had to check our panel. Luckily, my parents had upgraded it years ago, so we were all set. It’s a common oversight – I’ve heard similar stories from friends and family. It’s definitely something to consider before diving into those upgrades.
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Welcome.
That phrase is nothing short of brilliant.
Switching to all-electric appliances is definitely a step towards a cleaner home, but it can be more involved than just buying new units. I went through a similar upgrade and found out that my old electrical system wasn’t up to the increased demand. I had to invest in a panel upgrade and some rewiring, which added quite a bit to the cost.
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