An introduction to induction cooking
If you’ve ever watched a chef glide from simmer to boil in seconds, chances are high they’re using induction to cook. It looks a bit like magic at first but really, it’s just science.
How does it actually work?
Induction cooking uses clever science – well, electromagnetic energy – to heat a compatible pan directly, rather than heating the hob surface like traditional stove tops do. That means faster cooking with better control and less energy waste – and all without flame or element. Take the compatible induction pan away and the heat is gone in an instant, which makes it safer, too!
According to the Energy Saving Trust, induction hobs are generally more energy efficient than gas because less heat is lost to the surrounding air.
That alone is a big reason why more professional kitchens are switching to a commercial induction range.
Why chefs love it
Speed. Instant temperature adjustment. Swanky pans. What more could a chef want?
A commercial induction range also keeps the kitchen cooler. Because the surface doesn’t get as hot as gas, there’s less heat building up and making the kitchen stuffy, which your chefs will definitely appreciate.
If you’re exploring options, it’s worth checking out a commercial induction range to see how modern systems are designed for high-demand environments.
Is it right for everyone?
Sure, but only if you do your research and buy compatible cookware. The upfront cost can be higher, too, but for many businesses, the efficiency, safety and precise control of a commercial induction range make it a smart long-term investment.
