Get answers to the most frequently asked questions about commercial induction cooktops. If you have a question that you do not see here please do not hesitate to contact us.
A: Yes, our MC1800 induction cooktop is 25-35% faster than what it is designed to replace - a portable butane burner. It is as powerful as you can get and still plug it into a standard 100-130VAC outlet. Now, that does not mean that it faster than an industrial sized burner located in the kitchen. To do that you would need a more powerful induction cooktop, which would run off of a 200-240VAC outlet, the MC2500, MC3000 or MC3500.
A: It allows you to cook faster and cook larger volumes of product at one time. Stockpots over 12 quarts or sauté pans larger than 12 inches require higher wattage.
A: Yes, but don't let that scare you. When most chefs hear that you have an electric cooktop, they want nothing to do with it. This is not like any other electric cooktop you have ever seen - it is actually faster than gas.
A: According to most state health and fire codes, you always have to have a hood if you are producing "grease laden vapors." However, ventilation requirements when cooking with induction are usually not as strict as with gas or electric coil. The units themselves exhaust only warm air, just like from the fan of a PC. Our best advice is to consult your local health or fire inspector.
A: Yes, but it is not recommended and should only be done with 100-130VAC models and not over 10 feet as this may lessen the power the cooktop receives. The 100-130VAC unit potentially draws 15A, which is why it is not recommended – many extension cords have very poor construction and so shorting out of the contacts, with associated tripping of breakers or even potential damage to the unit are risks. Extension cords should never be used with 200-240VAC models.