The advantages of induction hob cooking far exceed those of traditional methods. Here are a few reasons you should consider making the switch to a commercial induction hob as an energy-efficient, safe, and convenient cooking method in your commercial kitchen.
The advantages of induction hob cooking at-a-glance:
- Up to 70% decrease in energy consumption
- Safer – no sparks or ignition
- More active food preparation with no chance of leaving a pan ‘on’
- More astonishing kitchens – hob only heats when the pan is near
- Straightforward to clean – a uniform and flat surface
- Space-saving sizes possible
Benefits of an Induction Cooktop
Induction cooking is more productive than traditional systems with up to a 70% decline in energy consumption – 90% of the energy generated is channeled into the container itself means that food cooks quicker using less power.
Induction is more reliable, as there is no flame or component to ignite fumes or induce burns. In addition, when pans are eliminated, the hob stops heating up.
Pans and food get promoted faster and cool down more quickly, making life more comfortable for chefs and cooks, particularly when cooking different covers and more imaginative dishes.
Safety is one of the essential advantages of induction cooking. A combined Pan Detection System determines the hob will recognize when a pan is in place, so there’s no uncertainty of leaving the heat on. As a result, it decreases the risk of burns – both for food and staff.
Induction cooking generates a more relaxed environment in the kitchen, as the surface only burns up when a pot or pan is applied, instead of having to keep your cooking appliances heated and ready throughout busy service periods. In addition, energy is contained in the pan, which indicates that the heat doesn’t escape into the surrounding air.
Best of all, induction hobs have a completely smooth surface, making them effortless to clean and maintain. There are no concealed nooks or crannies where food or lubricant particles can get stuck, and spills won’t harden onto the surface.
Motile caterers – think food carts and stalls – can rely on space-saving induction hobs to assist them in keeping food hot, clean, and available to serve.
Long-term Induction Hob Advantages
Far from being a ‘flash in the pan,’ induction cooking is, in fact, an innovative, long-term approach to overwhelming several day-to-day problems that commercial kitchens face. From single-plate models to large areas, induction hobs make it easier to create delicious meals in smaller spaces with fewer supplies.
Induction cuisine is better than gas because chefs and servants can control temperatures while profiting from an appliance that’s more comfortable to clean afterward. In addition, induction hobs are more efficient, with less spent ambient heat – and the added advantage of keeping your complete commercial kitchen cool as a consequence.
Induction hob cooking is far more advantageous to your kitchen and staff than electric for all of the reasons above – plus induction heats up far more quickly than electric. In addition, there is less ‘controllability’ with electricity as it takes a while to cool down and adjust temperatures during cooking.
Induction cooking is energy-efficient as induction hobs take less time to get ‘up to heat,’ which saves on energy usage – and with 90% of the energy produced channeled into the pan itself. As a result, induction hobs are hugely energy efficient during cooking, which is excellent news for budget-stretched businesses and facilities management partners offering commercial contracts.
With so many advantages, it’s straightforward to see why induction hob cooking should have its place alongside, even alternatively of traditional gas and electric methods. It increases efficiency, is easy to use, and allows consistent results – all things that a commercial kitchen requires to be successful. So get in touch below to begin a conversation about switching to induction.
Disadvantages of Using an Induction Cooktop
Purchasing an induction cooktop isn’t cheap. Since induction is still a comparatively new technology, an induction cooktop will require more than the same-sized traditional cooktop.
Unique cookware is needed. You must use fascinating cookware, or the induction process won’t work perfectly, and your food won’t cook. For unusual, this may need investing in cookware as strong as the induction cooktop.
Induction cooktops make a sound. It sings kind of like a buzz, a hum, or a floor fan on the “high” frame, depending on who you ask. It is regularly a result of the kind of cookware you work on and not the cooktop itself. For instance, lighter stainless steel pans can produce more noise than heavier pans made from cast iron.
You may have to do your prep work early. It is not necessarily a con, and however, if you are used to a conventional electric cooktop, induction is much quicker. Ensure you cut your vegetables before turning up the stove because it will be up to temperature in no time!
You won’t be ready to cook if the power goes out. If you are a gas cooktop follower, you may have had a moment to appreciate being able to eat a hot meal even during an electricity blackout. Sadly, it won’t be the case with induction cooking, which needs electric power to work.