Are you insane? Induction is 98+% efficient at putting heat into the pan with commercial burners 100,000 btu single burners can be had. Thats equal to a outdoor propane jet burner no inside gas burner comes close to that typical commercial grade gas burners are 30,000 btu. 100,000 btu will take a wok from cold to orange glowing hot in under a minute and red hot in 30 seconds or less. This is the only use for that much heat most chef’s will only need 20,000 btu to heat a 12” carbon steel fry pan to well over 500 degrees to sear with, all other cooking is done at lower temps. The added benefit of induction is ultra fine low level control of temps for those delicate sauces or emulsions. Commercial ranges have very fine simmer control the heat is instant on and also more importantly instant off.
No, I’m an electrical engineer. The amount of power delivered by an electric range is limited by the amperage of the circuit to which the range is connected.
You’re also going to need to support your claim “Induction is 98+% efficient at putting heat into the pan ...”
p.s. Not talking about commercial ranges in the first place.
BTW:
A BTU is a unit of ENERGY equivalent to a joule (J).
A BTU is 1.0551 kJ
What’s important here, in terms of rapid heating, is POWER in watts (W) or J/s.