Yes, and you can test it pretty easily by just seeing how much faster a pot of water boils on induction, on-par with the boiling times of commercial burners.

Also, in a commercial setting, induction stoves cook just as effectively with less energy which means they don’t put out nearly as much heat to the environment. For a chef, its the difference between working all day in 90-degree spaces to 70-degree AC. I’m an engineer who works on a lot of commercial kitchens (among other things), and our chefs love the electric kitchens we’ve delivered.

When you’re cooking for work, 8+ hours a day, being comfortable while you do it is a major game changer.

The other thing they enjoy is the level of control and consistency - many professional induction ranges will let you control on temperature, which means you can quickly adjust to specific values in order to, say, sear a steak at 500, then finish it at 300 until it hits the desired internal temperature.