Interesting, I've not had similar problems using my cast iron on induction, maybe there wasn't enough current in your system, was it a counter top model or a built in?

Edit: And by "the thing" you meant your pans right?

Yeah, I run into it a lot in my smallish, somewhat historic town -- though I am not a developer. SO many places where all the staff constantly bitch about how they're always popping breakers and all that stuff. Or where they have to go around sharpie-ing faceplates where you must not plug in kitchen equipment.

Line cooks, in my experience, don't really give that much of a shit about the equipment they need to use. It works or doesn't. The comfortability of the space matters most, and as you said, electric's a huge winner for comfortability.

Chefs are sometimes VERY opinionated about the stupidest shit, and egotistical to boot. You can't really argue with the dude who tells you he KNOWS gas is better (but has never actually used electric). Fortunately, these are a dying breed. Even the NYC pizza joints are switching to electric because it's just plain better.

But if there's one universal truth above all others with the restaurant industry, it is that it is entirely allergic to ANY kind of capital investment. Rewiring a kitchen to switch from gas to electric is just a non-starter. Having to pay an extra however many thousands during initial build to get the utility to bring in 3 phase? Good fucking luck. They'd always rather MacGyver a sketchy solution than invest the money now to improve profitability and quality of life in the long-term. The flipside is, that means buying a $150 commercial induction hob is WAY cheaper than trying to add an additional gas burner -- the latter is usually a flat non-starter, the former means a guy can (lol health code) be sent to poach eggs in the break room.