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There's an insightful pot discussion going on at the moment. I want to talk about the various burner options and their inherent techniques, advantages, and disadvantages.

Jacob seems to favor a gas stove, I suppose I'm looking for whatever is best to control heat. I'd like a stove to have a list of buttons that read
1.rolling boil
2.gentle boil
3.simmer

However, that hasn't been invented yet. In the meantime, I'd like to find out more.

There's so much discussion online about burners (gas/electric/induction). I wanted to boil water quickly but it opened my eyes to how a burner plays a role in so much more.

I've read up on a lot of forums. In summary,

.To control heat- 1.gas 2.induction 3.electric(not good)

.To boil fast- 1.induction 2.electric 3.gas(not good)

The above is not fact by any means, there were conflicting opinions throughout. 

Like everything, personal preference is a big factor. 

Anybody here in the restaurant business own an ice machine. I assume you guys would use it for quick chilling sous vide items. I've been offered a commercial one for cheap. I have the room and it'd be good for beer and bbq. 

I'm just trying to see what other applications ice machines have, is it  a luxury or an essential in a restaurant kitchen.

This book is simply amazing and I loved it.  I had always hated chemistry etc...  until I got into cooking and beer making; but this book is off the charts for science and is not boring at all.  I could re-read (and have) this book over and over again.  I also recommend the sequel What Einstien told his cook 2.