Scott M gurgled happily, sounding much like they
were saying:

Gas hobs are the only ones that'd survive in an industrial environment.
Thumping great heavy pans of food around in a tearing hurry is going to
wreck anything other than a gas hob since they're effectively just lumps
of pig iron rather than being glass or ceramic. They've also got to cope
with fluid being spilled all over them.

ITYF that the biggest difference - and the real reason why pros always
use gas - is the instant variability of heat. None of the alternatives
are anything like as flexible.

In a similar vein, professional cooks use uncoated pans. But, ask them
what they recommend as a good purchase and they'll say non-stick. Reason
being a Teflon pan wouldn't survive a week in a restaurant but that
doesn't mean it's in some way inferior for home use.

But they are. I'd _far_ rather use a well-seasoned cast iron skillet than
a teflon frying pan, or a good solid stainless saucepan than a teflon
one. Teflon is used as a get-out-of-jail card on cheap pans that would
otherwise burn easily because they're so thin and flimsy they get
hotspots.