Luke Nguyen Showcases the Power of Induction and Electric Cooking at Caterlink

On Thursday 27 August 2026, Caterlink welcomed internationally renowned chef Luke Nguyen to our Experience Centre in Mulgrave for a live cooking demonstration featuring the SCooker range by B&S Commercial Kitchens.

We were pleased to welcome guests from the care, education, architecture and foodservice sectors, along with business owners and independent café operators. The afternoon provided an opportunity to ask questions, share ideas and see the equipment operating in a live kitchen environment.

The event gave guests a first-hand look at the performance, efficiency and consistency of induction and electric cooking in a working commercial kitchen. Luke also challenged common misconceptions about the taste, quality and consistency that can be achieved with electric and induction equipment.

Luke prepared three memorable dishes during the demonstration:

Typhoon Shelter Prawns

A dish inspired by the spicy, fragrant flavours of Hong Kong street food and adapted for the modern commercial kitchen.

Black Pepper Beef, also known as Bò Lúc Lắc or Vietnamese Shaking Beef:

A signature dish from Luke’s Red Lantern kitchen, combining tender beef with distinctive Vietnamese flavours

Silken Tofu

Silken tofu’s soft and fragile structure can challenge even experienced chefs. In Luke’s hands, it became a refined entrée with balance, flavour and careful presentation.

The demonstration was interactive, inviting guests to cook alongside Luke and experience the performance and results of the SCooker range firsthand.

Here are a few highlights from the event:

Creating more comfortable commercial kitchens

The discussion extended beyond cooking performance to the effect kitchen equipment can have on the people working around it.

Reducing the amount of gas equipment in a commercial kitchen can help lower ambient heat and noise. This can make a meaningful difference to staff comfort, fatigue and general wellbeing, particularly during long or busy services.

Easier cleaning and maintenance

Luke and the team also discussed the practical day-to-day benefits of induction and electric equipment. Smooth cooking surfaces can be easier to clean and maintain, helping kitchen teams reduce the time spent cleaning after service.

Sustainability in kitchen design

Sustainability is becoming an increasingly important consideration when planning new commercial kitchens or refurbishing existing facilities. Electric and induction equipment can support the transition away from gas while giving operators greater control and consistent cooking performance.

Congratulations to Estee and Florence, who each won a copy of Luke’s cookbook!

It was a memorable afternoon shared with our guests, industry partners and team. The food was every bit as impressive as the demonstration.

A special thank you to Luke Nguyen and B+S Commercial Kitchens for making this event possible.

Experience Induction and Electric Cooking at Caterlink

Have questions about induction or electric cooking? Talk to the Caterlink team or visit our Experience Centre in Mulgrave.

We are open Monday to Friday, from 8.30 am to 5.00 pm.