Finding the right commercial cooktop for your foodservice operation is a process. With multiple options available, it can be challenging to know what type of cooktop will bring the best return on your investment and provide the quantity and quality of meals your operation demands. This article will explore the ins and outs of gas versus induction cooktops and provide helpful information on which type of stovetop will benefit your operation the most.
Gas cooktop benefits
There’s a familiarity with the easy-to-understand cooking process of gas ranges. Simply turn the knob to produce a flame and begin cooking. Turn the knob off, and the cooking process stops. There’s no waiting around for a cooking element to heat up or cool down (however, the burner area around the flame still takes some time to cool). Natural gas is a fairly inexpensive fuel source, and as a bonus, gas equipment is often hearty and easy to clean.
Gas cooktop challenges
But gas cooktops have their downsides too. They aren’t always the most efficient way to cook, and take some time to heat the pan. That heat isn’t always distributed precisely or evenly throughout and can affect the consistency of menu items headed to your customers’ tables. In addition, the sustainability of gas cooktops is limited with a massive 35% to 65% of energy escaping into the atmosphere. That energy (in the form of heat) has to go somewhere, and an already warm kitchen gets even hotter when cooking with gas (increasing the need for more air conditioning — and energy).
Also, gas hookups and pricey hood ventilation systems are required to operate gas ranges and will need to be installed if your kitchen doesn’t have them already. But, even with the required ventilation system, some not-so-friendly gases can still get into the kitchen and the environment. Further, gas hookups limit the flexibility of future kitchen design updates since moving a gas cooktop means also reconfiguring incoming gas lines, affecting your operation’s growth and modernization.
Induction cooktop benefits
Commercial gas cooktops have been around for ages, but more and more operations are learning the value of an induction cooktop’s innovative technology and are swapping out the old with the new. Induction cooking uses coiled inductors to produce magnetic forces that vibrate iron particles within the pan. These vibrations produce heat, and here’s the kicker, the pan becomes the heating element. In turn, the whole pan heats consistently (read: even cooking) and cooks food with incredible speed. For example, an induction cooktop boils six cups of water in only three minutes, compared to a gas cooktop which boils the same amount of water in eight minutes. That’s a huge difference, especially in the fast-paced world of foodservice where every minute counts. And because the pan is the heating element, the induction cooktop stays cool, reducing exposure to hot elements and increasing employee safety.
Because many induction cooktops have intuitive technology, there are added features that make quantity food production easier. One feature that promotes menu item consistency (and delivers happy customers) is programmable presets. Presets allow operators to program multiple cook cycles into the cooktop including temperature and time. Establishments can use presets to get that perfectly seared steak or sauteed garlic butter shrimp scampi— every time. Also the quick, precise heating of induction cooktops is spot-on, producing a controlled simmer, quick boil or even gently melting and holding chocolate without using a bain marie.
In addition, the flexibility that comes with the small footprint and mobility of an induction cooktop opens up endless possibilities in kitchen design updates. It’s no wonder operations are continually moving toward induction cooktops.
Induction cooktop challenges
There are plenty of beliefs about induction cooktops that simply aren’t true. However, there are some challenges that come with induction cooktops. The upfront cost can be more than some gas units. Often, the cost is offset by the energy efficiency of most induction units. Another challenge is some induction units are made with tempered glass which can scratch easily and bow under high temperatures. A remedy to this issue is to look for an induction solution that uses ceramic glass as the cooktop surface (it’s extremely tough, doesn’t scratch easily and won’t bow at high temperatures). Also, for induction to work properly, magnetic pans with a flat bottom are necessary (this gets a bad rap sometimes). But, the pans you choose don’t have to be pricey, and there are plenty of affordable, magnetic and flat options available — even an inexpensive cast iron pan works great.
The biggest challenge with induction is the learning curve involved with adjusting to how quickly temperatures change and the speed that food cooks. Once you get that down, an induction cooktop may be the best thing your operation has seen since sliced bread.
Heavy hitters.
Commercial cooktops are true heavy hitters in any foodservice operation. Therefore, it’s important to weigh all the options when deciding where to invest. Looking for more info on all induction cooktops have to offer? Check out our guide: Induction Cooking Explained: The Nontechnical Guide to Induction Cooking Solutions.
