[cacruden]

Just thought it was interesting, to be quite honest - other than in Thailand I have not been in a "professional" restaurant environment for - so kitchens could have changed...... The "iron chef" competititon at the show -- they were forced to use induction since that is all they could set-up in the area - something about insurance I think. I was actually not the person that raised the question the first competition - but it did peak my interest.

I would have thought that if something was so far "superior" -- that it would be all the rage in professional kitchens