Induction cooking has been with us for a long time, the first induction cooker was put on public display in 1971 in Texas, but, until now, it has only just started to gain in popularity in commercial kitchens within the UK hospitality industry.

8 Reasons To Choose Induction Catering Equipment For Cooking In A Commercial Kitchen

With rocketing energy costs making induction cooking an attractive alternative to traditional gas and radiant electric plate cooking, and a whole new generation and choice of induction catering equipment being launched over the past few years, induction cooking is gaining in popularity.

• Energy Efficiency - reduced energy consumption due to high efficiency when compared to gas or electric hot plate cooking therefore it's good for the environment.
• Speed and Controllability - faster than gas to heat a pan as the heat energy is put straight into the pan, it does not rely on inefficient convection conduction or radiant heat sources to transfer heat.
• Hygiene - surface temperatures will not burn on spills so simple to wipe clean the totally flat surface with a damp cloth
• Power - easy rotary controls gives precise power control with no waste energy heating the workplace requiring expensive ventilation systems
• Service and Maintenance - easy with just a filter to be cleaned to keep equipment running safely and automatic safety cut outs should overheat or pans boil dry.
• Safety with no naked flames - fire in the kitchen is not an issue - flambe if you must by using a blow touch to ignite liquer in pans as you would on a gas range.
• Ventilation - Reduced or no ventilation required
• No Gas Interlock - save on kitchen start up costs as no expensive gas interlock needed