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In article >,
says...
> On Sun, 01 Jan 2006 22:57:52 -0500, Stan Horwitz >
> wrote:
>
> You never see an electric cooktop in a restaurant kitchen. They are
> always gas.
>
> These chefs know what's best - so there's no argument.
>
>
>

So true. As I said in a prior post I'd like a gas cook top and an
electric oven.

I've found that heat up time is roughly the same for electric vs. gas.
But heat is much more consistent with the electrics I've used.

But on that cooktop I'd want a true high BTU unit that I can rest a wok
in.