Saw a kitchen in Austin using only induction burners, no gas at all

I was down in Austin last month checking out a new spot called The Copper Hen. The whole kitchen line was just these big, flat induction tops, maybe eight of them in a row. Not a single gas flame anywhere. The head chef said they switched six months ago to cut down on heat and help with air flow. I get the idea, it's cooler and maybe safer, but I stood there and watched a cook try to get a real char on some peppers. It just wasn't the same quick, direct fire kiss. Part of me thinks this is the future, clean and controlled. The other part thinks we're losing something basic you can't get from a glowing electric circle. Has anyone else worked a full service on induction? Can you really get the same results for everything?

4 comments

4 Comments

amy_cooper462mo ago

You mentioned the cook trying to char peppers. That's the real test. I've seen places use a portable butane torch for finishing touches on veggies or proteins when the induction top can't give that specific smoky flavor. It's a workaround, but it adds another tool and step to the line.

abbychen1mo ago

I get where you're coming from but I see it a little different. Adding a butane torch feels like one more thing to juggle on an already crowded line. If you're already pulling out a torch for charring, why not just keep a small gas burner and do it right? The torch can work for quick spots but it's not going to give you that even, smoky char you get from direct flame. And honestly, in the middle of a rush, stopping to torch each pepper one by one is gonna slow you down more than just having a dedicated flame station. I've seen places try this and the torch always ends up in a drawer forgotten about because it's just not practical for volume.

the_ben1mo ago

@amy_cooper46 yeah it's like every old trick gets re-invented just to fake having fire.

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clairee882mo ago

My old spot in Philly tried induction for a year. The wok station was a total fail. You need that open flame to toss properly, no way around it. They kept a single gas burner just for that. For most saute and sauce work, the induction was fine, even better for holding temps. But some jobs just need fire.