Guide to Commercial Induction Cooktops for Professional Kitchens

Powerful and efficient commercial induction cooktop’s technology makes it easier for businesses to meet the growing demand by consumers to go green.

Whether it’s new government regulations or consistent surveys that show consumers expect brands to practice greater sustainability, more and more professional kitchens are looking for ways to reduce their carbon footprint.

Induction technology provides the energy savings and efficiency that you’re looking for, with all the power that you need in the kitchen.

According to a study by the Washington, DC-based Electric Power Research Institute, up to 90% of the energy consumed when cooking with induction is transferred directly to the food, compared to 74% with traditional electric methods and 40% with gas.

Along with more efficient cooking, induction technology means a lower monthly utility bill.

There is also no gas leakage, fume inhalation, or fire hazards — making it far safer for staff working in busy commercial kitchens.

How Cooking with Induction Works

Unlike conventional gas and electric cooktops, induction technology creates electromagnetic energy via a copper coil beneath a hardened glass cooktop surface. The magnetic field interacts with the pan when its placed on the surface which then heats the food.

In short, the pot or pan does all the work while the cooktop itself actually produces no heat.

Because the pots and pans are generating heat rather than the cooktop, spills and splatters are easily cleaned up since they never burn.

Using the Right Induction Cookware

Because induction technology is based on the use of magnetic fields, that nice set of aluminium or glass cookware on your shelf is, unfortunately, not “induction ready”. If you’re not sure whether the pots or pans you currently have will work, simply do the magnet test. If a magnet sticks to the surface of your pot or pan, then it will work

Greater Control With Commercial Induction Cooktop

Along with being faster, more responsive, and easier to use, induction technology provides a precise cooking experience with smart controls that offer exact heat regulation, allowing you to easily bring a boil down to a simmer almost instantly with the press of a button.

A study conducted by Schott Research Labs showed that a .75 litre pan of water boiled in only four minutes on an commercial induction cooktop. That was three minutes faster than a conventional electric coil, and four minutes faster than a natural gas range.

Pro Tip

Because of its speed and efficiency, there can be a bit of a learning curve when making the switch to induction. Do a few test runs with your favourite recipes to get familiar with the technology. Don’t be discouraged if you burn the first one!

Once you and your staff adjust, you’ll be glad you made the switch to induction.

Which is the best Induction Cooktop for your kitchen?

We hope this guide to picking a commercial Induction Cooktop will help you choose the right fit for your restaurant or business.

If you have questions about induction in general or specific models and features, don’t hesitate to get in touch with Caterlink’s commercial kitchen experts who are happy to assist you.