>Gas flames can just get pans quite a lot hotter than electric or induction, generally.
This claim doesn't really pass the smell test for me. My induction burner gets plenty hot really fast, much warmer than I could ever practically use while cooking, even. After a quick search I was not able to find any data supporting the claim either - the only data I was able to find seemed to support induction peaking out at significantly higher temperatures than gas.
Do you have any data on gas vs induction- max temperatures?
The gas flame is as big as your burner is, there is a lot of variation there that has to do with the physical characteristics of the burner and gas line pressure.
An induction burner will be limited to about 1.5 kW if it's a portable unit and maybe 2.5 kW on a built-in range.
A gas range will usually have a high rating of 15-20,000 BTU/h which works out to ~4.5-6 kW.
But thermal transfer efficiency is different, they both depend on the size of the pan, the material, shape, etc.
Stick a needle into a 3000F flame and it will be red hot in a second. A thin smallish pan can get super hot. You can't just have a "max temp" rating. However induction ranges will have some thermal protection for their insides.
If you spill something, the flames will also burn what you spilled.
This claim doesn't really pass the smell test for me. My induction burner gets plenty hot really fast, much warmer than I could ever practically use while cooking, even. After a quick search I was not able to find any data supporting the claim either - the only data I was able to find seemed to support induction peaking out at significantly higher temperatures than gas.
Do you have any data on gas vs induction- max temperatures?