Hot take: gas ranges beat induction for high volume stations

I ran a 40 seat diner in Portland for 5 years and we finally swapped our gas line for induction burners last spring. Everyone on the line hated it almost immediately. Sure, the induction is stupid fast for boiling stock and way easier to clean, but the control is just not there when you're juggling 3 pans at once. I had to pull a pan off heat entirely to drop the temp, which kills your roux every time. My grill guy started using a portable butane burner for his cast iron because the induction was so finicky with his pan's bottom. We lost about 2 minutes per order during the Friday lunch rush, and that adds up to real money. The energy bill did drop by $140 a month, but the stress and extra shouting on the line was not worth it. Has anyone else gone back to gas after trying induction, or do I just have a stubborn crew?