Ask anyone in foodservice, and they’ll agree; it’s a fast-paced and sometimes grueling industry. Often, the difference between a successful service and one that falls flat is the quality and functionality of your equipment. One efficient tool that's able to tackle challenges in a kitchen is a commercial induction cooktop. Induction cooking uses a different way of heating food that isn’t tied to a burner or flame but instead uses magnetism to create heat. Although this type of cooking technology has been around for some time, it’s recently generating a lot of buzz. Let’s explore some of the reasons why.
Quick cook time
We’re all pretty familiar with friction and how it creates heat quickly (seemingly out of nowhere) — just rub your hands together for a few seconds. Feel that warmth? Induction ranges have a similar phenomenon at play. Magnetic forces within an induction cooktop cause iron particles in the cookware to rub together (much like with the hand exercise). All that back and forth movement creates friction and within a few short seconds, the pan heats up. But it's not just any type of heat. It's an impressive, incredibly quick heat, with virtually no lag time. For instance, a 3600-watt commercial induction cooktop boils six cups (1.42 liters) of water in only three short minutes. For comparison, it takes six minutes for most electric units and over eight minutes for a gas range to boil the same volume of water. That’s great news for busy kitchens looking to up their production and get tasty dishes out to customers quickly.
Even heat
When speed is of the essence, the last thing an operator wants to think about is whether their equipment is heating evenly or not. But the truth is, all equipment isn’t created equal. A burner or flame can concentrate heat in one area and cause burned, dried out or undercooked menu items. That translates into wasted food and unhappy customers. Quality, commercial induction cooktops paired with the correct pans (nothing fancy, just flat-bottomed and magnetic) allow the cookware to become the heating element. And with steady heat across the bottom of the pan, troublesome hot spots are eliminated, resulting in perfectly cooked food.
Precise temperature control
Along with even heating, well-made commercial induction cooktops precisely control temperatures via a convenient digital display. This function provides incredible cooking accuracy and responsiveness. With gas or electric cooktops, temperatures can be a guessing game and vary depending on what the operator perceives as low, medium or high heat. Have greater success recreating any recipe with the precise cooking digital displays.
Energy efficient
“If you can’t stand the heat” … well, you know the rest. It’s a saying for a reason. With ovens going, dish machines running and booster heaters heating, it’s no wonder commercial kitchens are sweltering at times. The intense energy foodservice operations pump out on the daily is one of the highest of any commercial setting. Finding different and even subtle ways to cut energy consumption not only saves on your bottom line but also preserves Mother Earth. Commercial induction cooktops conserve energy because 85-95% of the energy created by the cooktop goes directly into heating the food (remember how the pan becomes the heating element). That’s compared to only 45-50% from an electric range and only 35-40% with a gas cooktop. That’s up to 60% of energy released into the surrounding air (and contributing to that inferno of a kitchen). Whichever direction you choose, consider purchasing energy-efficient equipment to keep your kitchen cooler and your costs down.
Operational flexibility
In addition to energy-saving features, some operations need variability in their equipment. This enables an increased potential for shaking things up a bit. Have a food truck, concession stand or pop-up kitchen? No problem. Is space limited or you don’t want to be held to a specific kitchen design? With a small footprint, portable commercial induction cooktops might be the solution you’re looking for. Need to cook lots of food, and fast? Other larger operations with a more permanent setup may benefit more from a drop-in induction cooktop. These units are typically used for back-of-house applications and are installed to stay in one place. Both types of commercial induction cooktops have advantages, so assess your current setup and go with whichever option will benefit your operation more.
Increased safety
Upping the safety within your establishment should always be a priority. But, even with the best protocols in place, staff injuries (darn oven doors) still happen from time to time. However, since commercial induction cooktops stay cool to the touch, it’s one less hot surface within a busy kitchen to worry about. That’s most definitely music to any safety guru’s ears. And if that wasn’t enough, many induction units also have automatic shut-off capabilities and pan-sensing technology (meaning they won’t turn on unless a pan is present). Commercial induction cooktops’ safety features should make any establishment sit up and take notice — because after all, reducing injury and fire risks is most definitely a win.
Cleaning ease
Know what else is a win? Staff not spending loads of labor hours cleaning equipment. Quality commercial induction cooktops are often made of a completely smooth surface, making cleaning a breeze. And since the surface stays cool, there’s no scorched or crusted-on food that causes extra expended elbow grease. At the end of a long service, a quick cleanup process means fewer labor hours, cleaner equipment and much happier staff.
Automation features
Cleaning ease isn’t the only way to create less needed labor hours and more efficiency within your kitchen. Automated equipment is becoming a mainstay for foodservice operations, providing a way for staff to multitask while food cooks to perfection. Some commercial induction cooktops even have programmable presets, which allow the operator to digitally input multiple recipes into the unit. Now, with a simple push of a button, recipes are followed exactly with a perfect temperature and cook time — every time. After all, less labor paired with increased food consistency is an unrivaled combo for foodservice success.
All the advantages.
With the lengthy list of advantages, it’s no question that commercial induction cooktops are a benefit to any operation looking to advance its business. Want more info to curb your curiosity? Take a look at the list below for more resources.
