Yes, and those are the exception, not the rule. Even apart from that though, you're sort of expected to be somewhat tidy in a hotel. You aren't meant to be a slob and just trash it. You should have trash in the receptacles and such. So in a suite with a kitchen, "rules" aside, I think most people would consider it polite to at least have dishes in the sink, and probably rinsed off. Like if all the dishes were covered in hard crusty food and all over the place, that would be considered rude. I don't see an issue with codifying expectations like that into rules, and I don't think that rinsing the dishes, loading the dishwasher, and starting it is honestly that difficult of a task. It's just things I would do anyways after eating. I don't want a bunch of nasty dishes hanging out in the sink.

I mean, obviously. They can choose to do anything. They could choose to make it free too, if the investor chose to do so. It's just very different going to some cabin in the mountains versus a bunch of rooms in a hallway. And again, I'm only talking about the idea of small things like doing the dishes. I've seen some things I do consider unreasonable, but I don't think dishes are unreasonable. Asking me to wash the bed sheets and remake the beds, that's an example of something that I find unreasonable. Just wanting all the used sheets and towels in one pile, that's easy and doesn't take any time.

Me too!

Things like cabins in the mountains and condos at the beach don't have house keeping services that come in every day.

I have stayed in condos/cabins generally, not hotels. The idea of doing the dishes in a hotel doesn't even make sense, a hotel room doesn't even have a dishwasher or a even a kitchen. It's a totally different concept.

I'm not saying there aren't unreasonable demands at some airbnbs/vrbos/etc, but every time I hear people talk about this it's just things like dishes and trash, and maybe stripping the bed. Pretty much every vacation in my life that I have been on I have had to do these things. They aren't difficult and they don't take long. If you're staying somewhere for a while, you're probably doing the dishes anyways because you run out. I just don't get why people complain about these super minor things.

And just to reiterate what I said in the first sentence, I know some rentals take it way further than this and do have truly unreasonable demands. It's just that a lot of times when I hear people talk about this it's something simple like that. It takes like two minutes to strip a bed. It takes like five minutes to load and start a dishwasher (which you're probably already loading it as you go anyways, so less). Taking the trash out is usually easy too since you're leaving anyways, it's sort of on the way usually.

Not in the way you describe it as a back and forth.

Some fool here challenged me to post a shootout video of 2 pots of water boiling and I was like, which gas burner do I get to use? The huge 5th one? He was like, show me gas beating induction with the same volume of water, same pot, and I was like sure, I’ll just use an aluminum pot :D

That was me, and no, that is not what you said, you just said this:

No. You’re welcome to think what you please.

I still want to see it. I honestly don't really care which burners it is. Use the largest one you have that works with induction for both the induction and gas. Use the most powerful one for each test (unless it's something like your pan is more narrow than the power burner so the flame doesn't actually hit it). This is also why I have asked for details about the stove tops being used in such a demonstration, because yes, I'm aware different models have different outputs, because as much as you'd like to believe I am a fool, I'm not one.

I'd also be interested in seeing an empty pan with an IR thermometer pointing at it (maybe different spots, or the golden footage would be an actual thermal camera, but that's not something I'd assume people would have laying around). Because something many people are saying is that gas is quicker at getting it to some level X of heat, but some other level Y (where Y > X) is faster on induction.

Based on your tone and closing remarks, it sounds like you believe this is just me trying to win an argument. No, it's something I'm genuinely curious about. There are at least two people here (you're one of them) that are disagreeing with things that I've known to be well understood, so I'm just asking for demonstrations to see why. Maybe y'all have unusually weak induction stoves or unusually strong gas stoves. Maybe it's just placebo. Maybe it's just different gut intuition about what the term "fastest to heat" mean. Maybe the sources I have seen are wrong or over simplifications. Yes, I know it's sort of like comparing apples and oranges, but it honestly feels more like comparing honey crisp and red delicious. These are both tools to apply heat to food. The way they do it is very different, yes, but it's still just applying heat. And applying heat is something we can actually measure. It's not something subjective. And yes, I am aware there are differences in how easy to use and how healthy they are, those are more subjective in a sense, and it's not something I'm trying to figure out. I am only curious about claims about which is faster at heating things. That's it.

If I had the luxury of having both at my house, I'd record it myself and share if people were interested. But as it is, I can only ask people who have the belief that gas is faster in some way to show evidence of it.

Any idea that the gas is heating it up faster is just placebo from seeing the fire and feeling the hot air it spews all over the room. None of this changes the fact they said a different pan on two different stove tops, obviously you cannot account for the difference in one variable (type of stove) when you change a different one (the specific pan). It's like saying gas boils water faster because you always use a smaller volume of water when you use a gas stove.

Then I think you're wrong.

That doesn't even make sense, why would a pan magically somehow not begin to heat up right away when it's in a fluctuating magnetic field? That's the whole reason it gets hot. With traditional electric, the coil takes time to heat up, which in turn takes time to heat up the pan. But with induction and gas, they're both heating the pan right away as soon as they turn on, and stop heating the pan when they turn off.

I'm not talking about a theoretically different pan, you said you're using a different pan for the gas stove than the induction one. If you're changing something between the two, then it's obviously different.

That always took longer than gas with a thin pan for me