this also is true on gas grill, wood smoking or barbacuing, blackening in cajun, others. some food are not transfering easily to electricity stove. building heating technology change make sense, just not so much with cooking.
This point is sort of all over the place. Some thoughts (from a former chef)
Blackening: You could do this on anything. I used to work in a cajun/creole place and we had one burner reserved for a cast iron skillet that was on at all times in case someone ordered a blackened whatever. This could be done just as easily on induction
Grilling/Broiling: IDK how you do this without a gas line or charcoal while maintaining timing and flavor. The direct flame required for the cooking also allows for smoke/char that you're going to have a hard time recreating with a heating coil "grill".
Smoking: You can get an electric smoker...but you still need to burn some sort of wood for the smoke. When you get into larger BBQ joints that are doing 50+ shoulders/briskets/whatever a day, IDK how you possibly convert from wood-fire to a fully electric system.
Wood/coal fired pizza ovens: Same as BBQ smokers, there's a difference between this and an electric coil in flavor imparted that changes the end result.Obviously you can make a giant electric pizza oven and have great pizza come out of it, but you literally can't make a Neopolitan pizza without a woodfired oven.
