Different terms by use.
Descending from radiant holding for saucing to quick sear pickup. Agree/Disagree....more beer brb.
I love my knives, but the space you work in....however trashy or broken, is better. The pace it facilitates...Gota learn tempo.
Don't know if it's been mentioned, but dropping a bit of oil on the flattop (say, 1 Tbsp), then putting a pan on top the oil before it bursts into flame, brings the temp of the pan to very hot almost immediately...water will boil in an aluminum pan almost instantly!
Careful though...if there is ANY moisture on the bottom of the pan it can explode like a bomb, throwing the pan straight back at you.....
Cooking direct on flat top also good. Foie, scallops etc.
An currently designing a new kitchen for a bar opening next year and we're going all induction. It's a beautiful thing working in a cool climate!