I’m not going to read the link. I get it. You don’t like induction as a cooking method. And, you probably don’t like gas if it has an electric igniter or oven. Forget all electric appliances. Cooking on a wood or propane stove can result in a fire, too. Fact. Your statistics are irrelevant. Ask any statistician why they don’t apply.
The subject is why hasn’t induction cooking caught on in the US. Comments such as yours are reasons. The fact is induction is very popular among European and Australian chefs.
I’ve cooked on gas, coil, smooth top, propane, charcoal, wood, and induction. The fact is I prefer induction.
I’m sorry to get so fired up- pun unintended- but the original question was posed in a nice way to solicit discussion. I still don’t know why it hasn’t caught on.
