Benefits of Induction Cooking in Commercial Kitchens
Induction is the first technology that offers all of the benefits of cooking with gas, with none of the drawbacks. Until now, gas has always outperformed electric cooking surfaces. A professional chef would have never believed that an electric induction cooktop could be superior to gas ... but now it's a fact, and seeing is believing!
Induction offers the following benefits and performance advantages:
Faster. Because energy is directly transferred within the pan metal, cooking on an electric induction range is extremely fast - even faster than gas. In the foodservice industry time is money, and a faster cooking surface results in shorter preparation time. And we all know what that means ... increased profits!
Safer. Electric induction cooktops are much safer than gas or other electric surfaces, since there is no open flame, red-hot coil or other radiant heat source to ignite fumes or flammable materials.
Cleaner. With no grates or grease catch to worry about, clean up is a breeze. Just use a damp cloth and wipe over the flat, easy-to-clean surface.
Cooler. Traditional gas or electric ranges waste up to (and usually more) than half the heat they generate. The waste heats the kitchen instead of the food and contributes massively to structural cooling costs. With an electric induction range, almost no ambient heat is produced, since all the heat is being generated in the pan itself.
Cheaper. Induction cooking is far more energy efficient than gas or traditional electric ranges. In fact, when using an electric induction cooktop, 90% of every dollar you spend on energy goes right where you want it - in the pan! Gas delivers only 55% to the pan and traditional electric about 65%. In addition, when you remove the pan from the induction cooking surface, the induction cooktop immediately goes into standby mode, which uses almost no energy whatsoever.