Quote:
Originally Posted by dimondpark
Oh God the ENTIRE CULINARY WORLD has visited Berkeley for it's food as California cuisine was born there.
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only someone from California would think that Berkeley is significant in the culinary world. Cali has great restaurants throughout the state, but Berkeley isn't anything special.
And if Berkeley was anything important in the culinary world then this wouldn't even be considered. Any place that would consider itself to have "world-class" culinary scene would never consider this. Try passing a law like this in Asia, France, or Southern Europe and heads would roll.
Its very obvious from reading this thread who cooks professionally or at home in a serious manner and who doesn't. Anybody that cooks knows that gas is 100 times better than induction. Turning on a gas stove gets you an instant, constant flame that you can adjust visually.The flames produced by a natural gas stove also cook food more quickly and evenly, because the flames spread themselves along the bottom and sides of the pan. There are a lot of dishes out there that can't be cooked without gas stove. Try making a curry or stir fry on an induction stove (you can't). Watch any food network show and you will never see any chef who takes himself seriously caught dead with an induction stove top.
My guess is restaurants will just use portable butane cookers that are common in Asia. I have a few commercial grade ones at 15,000 BTU and the work great (no gas line in my building).