Professional gas cooktop performance for sauteing/searing vs high power induction cooktop
I am renovating my kitchen. I currently have a 36" Thermador Professional cooktop, 4 burners plus grill. Seriously considering the Wolf 36" induction, 5 elements. I am so tired of the cleanup on my cooktop, but I am concerned that the induction unit will not be "hot" enough to do a quick sear on a batch of mushrooms or a couple of steaks. Anyone out there with insights for me? Buon Appetito!