Anyone running a modular hot-hold + cook setup for 250–300 off-site? I’m currently using two 1,800W induction burners on separate 20A circuits, full-size Cambros with 4" hotel pans, and a speed rack — rock solid to about 150, but recovery tanks on wave two. Debating battery induction or a compact insulated banquet cart; looking for a setup that fits a Transit, keeps sauces above 140F, and doesn’t steal sear time — my stopgap is 1" fortified stock in pans with pre-labeled drop times.