In the foodservice industry time is money and a faster cooking surface results in shorter preparation time. Induction is obviously much safer than gas or other electric surfaces since there is no open flame, red-hot coil or other radiant heat source to ignite fumes or flammable materials. With no grates or grease catch to worry about, clean up is a breeze. Almost no ambient heat is produced since all the heat is being generated in the pan itself. This means a much cooler work environment.
Induction cooking is far more energy efficient than gas or traditional electric ranges.
In addition, when you remove the pan from the induction cooking surface, the cooktop immediately goes into standby mode, which uses almost no energy whatsoever.