Loading…
3
DAE have to pick between gas and induction when the line got rebuilt, and now I'm second guessing the call
When our landlord finally replaced the old gas range at the restaurant in St. Paul, he gave us two picks: stay gas or switch the whole line to induction. I pushed for gas because our wok station and char on the flat top depend on open flame, and the crew voted with me. Three weeks in the hood is running cooler and tickets are faster, but I keep wondering if we gave up something on the sear. Anyone here made that switch mid-service and how did the crew adjust?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.