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I have extensive experience working, designing, and installing commercial and domestic kitchens.
Induction cook tops are fantastic. That said, there is a learning curve relative to culinary experience. My next commercial installation will be inductive, as it is the fastest, accurate=controllable, and low maintenance method for stove top cooking. Down side is higher electric bills.
Last edited by Penn; 01-06-2014 at 08:31.
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