Last Saturday on a windy rooftop, my butane flames sputtered twice while a 1.8 kW Vollrath Mirage held 400°F and let me hit a proper scallop sear and a stable beurre monté. I’m leaning into induction for cleaner, precise heat so I can push bolder last-second finishes without sacrificing texture. What portable units are you trusting that won’t trip 15A circuits and can hold sauces at 63–65°C for a 3-hour service?