Why Are Restaurant Owners Switching to Commercial Induction Cookers?

Consider a busy restaurant kitchen at lunch: chefs swiftly prepare meals as orders flood in. Fire is key to their craft, a concept many chefs honour with flame tattoos and proudly displayed burn scars. Gas cooktops seem to be losing favour these days. Restaurant induction cookers could improve kitchen operations in restaurants, hotels, or schools. Let’s see why induction steamers surpass gas or electric models and why chefs, like Jack, and owners are changing their cooking methods.

How Are Induction Cookers Different From The Traditional Ones?

Induction cooktops contain and coil at their surface, and induce high-frequency electromagnetic waves. Cookware that contains iron (most types of stainless steel, and some speciality multi-ply cookware) reacts with the wave. To check a pan’s compatibility, one does not need sophisticated tools. A magnet will suffice, and the stronger the attraction, the better the performance.

Commercial induction cookers may seem an impractical purchase while doing up a kitchen, but they do have their advantages. Let’s see how they might prove advantageous for restaurant operations.

Why Switch To Induction Cookers?

Tradition is difficult for chefs to let go of, particularly when it involves a flame. For many years, a chef’s “touch” included determining the colour of a flame, hearing its crackling, and altering the height of a pot to control the heat.

Induction cooking is reshaping commercial kitchens. It uses electromagnetic energy rather than direct heat. An electric current creates a magnetic field, which heats the cookware directly. This makes cooking faster and more energy-saving. Here are some of the main advantages of an induction cooktop in case you haven’t seen one in use:

• Increased energy efficiency
  Conventional cookers are energy-efficient kitchen equipment, saving you about 40%, but induction cooking has an efficiency of over 90%. This implies that induction cooking benefits you with less trash and uses less energy. In summary, induction simultaneously reduces greenhouse gas emissions and your power bill.
• Readiness and Accuracy
  Time is money in a commercial kitchen. Electric cookers usually take 15 to 20 minutes to preheat, whereas induction steamers reach the ideal steaming temperature in less than 5 minutes. Although gas models heat more quickly, they don’t have the same level of precise temperature control as induction systems. Chefs may select precise temperatures for various dishes using the digital controls on induction units.
• Simple Hygiene and Maintenance
  To ensure food safety and pass health inspections, a kitchen must be kept clean and hygienic. The flat, smooth surfaces of commercial induction cookers make cleanup simple. Restaurant induction cookers are easy to clean after use, unlike electric coil burners or gas cooktops with grates that can catch food particles and grease. In addition to saving you time and effort, the ease of maintenance contributes to upholding the superior standards required in a professional kitchen.
• Comfort and Safety
  Gas models necessitate costly ventilation systems and pose a risk of carbon monoxide and fire. Electric cookers can raise kitchen temperatures to dangerously high levels and become dangerously hot to the touch.
  These problems are fully addressed by induction cookers as they:
  Burns are avoided because surfaces stay cool to the touch.
  Fire dangers are eliminated when there are no open flames or combustion.
  Comfortable kitchen temperatures are maintained with little outside heat.
  Additionally, it also has features that automatically shut off to prevent dry operation.
• Easy Installation and Space-Saving Design
  Every inch matters in commercial kitchens, which frequently have limited space. The commercial induction cookers are made to be as space-efficient as possible. You can use them even in small kitchen spaces because they usually have a sleek and small footprint.
  Additionally, unlike gas cooktops, installation is simple and doesn’t call for intricate ventilation or piping systems. This facilitates the integration of induction cookers into your current kitchen configuration or their relocation as necessary.

Choose The Right Commercial Kitchen Induction Cooktop

Selecting the most affordable model isn’t the only way to choose the best commercial induction cooker. Hardware, smart features, and how well it suits the needs of your kitchen are all important considerations. Here is what to concentrate on:

• Intelligent energy-saving features:
  An essential function is auto-temperature control, which keeps the cooker at the temperature you specify (for example, 180°C for frying) without wasting energy on overheating. In order to avoid wasting electricity overnight, make sure to check the standby power as well. Good models use less than 5W while not in use.
• Cooking requirements
  Adjust the power of the stove to suit the cooking requirements of your kitchen. Many cookers have a power range of up to 35kW for high-heat stir-frying and as low as 500W (1 setting) for gentle heating. The appliance has steady low-power settings to suit your needs, whether you’re slow-cooking, simmering soups, or stir-frying.
• Certifications and efficiency ratings
  Seek out international certifications such as CE or UL, or a China Energy Label (the most efficient is Grade 1). These guarantee that the cooker satisfies efficiency and safety requirements. Additionally, inquire about the manufacturer’s efficiency data; trustworthy manufacturers will offer test results that demonstrate an efficiency of 85% or above.
• After-sales support:
  A strong warranty (one to two years for components like the coil and IGBT) demonstrates the brand’s commitment to its products. Inquire about local servicing; if something breaks, you don’t want to wait weeks for a repair. Bring your pans, try heating them up, and see how simple it is to change the settings to test the cooker in person.

Bottom Line

As costs have decreased and induction cooktop technology has advanced significantly in recent years, more home cooks and chefs are being persuaded to switch. Induction cookers are now more reasonably priced than they were in the past, and they are now on par with many other stovetops.

Additionally, induction cooktops are reliable for handling heavy-duty cooking in a commercial kitchen environment. Ready for an upgrade? Explore stylish and best-in-class commercial kitchen equipment for power, accuracy, safety, and quality with Riddhi Display’s user-friendly induction cooktops.

FAQs

Do I need special pans for restaurant induction cookers?
Yes, you need pans with a magnetic base, like cast iron or some stainless steel. Test pans with a magnet; if it sticks, it’s good. You don’t have to replace everything at once, but using the right pans helps.

How long do commercial induction cookers last?
Quality models last 8-12 years with proper use, longer than gas stoves, which usually last 5-6 years. Choose a unit with good parts, like copper coils, and keep it clean.

Why do induction cookers use energy?
The direct heating process of induction cooking is what makes it so beautiful. A considerable quantity of energy is wasted in the atmosphere or the surrounding environment while using conventional gas and electric stoves.

Can induction cookers handle high-heat cooking like stir-frying?
Yes, they can. High-power models (10kW+) reach the same stir-frying temperatures as gas stoves. Many chefs like induction for stir-frying since the heat changes fast.