When it comes to stovetop cooking equipment, there's a wide selection available. Induction cooking may be less well-known than conventional technologies, but that's quickly changing as foodservice operators realize its benefits in energy efficiency, faster cooking times and more. Learn how induction cooking can power your kitchen operations.
How induction cooking works
Below the cooking area of an induction cooktop is a coil of copper cables. Alternating current flows through this coil, frequently changing directions. This current flow creates a magnetic field above the coil. As the current moves back and forth, the magnetic field does the same. When you place a steel or cast iron pot or pan on the surface, the magnetic field creates an electric current in the metal base. The metal resists this current flow, creating heat, which is conducted to the food through the metal in the cookware.
The benefits of induction equipment
Induction cooktops come with a number of features that can benefit your kitchen and your business:
- Faster cooking times. Induction cooktops generate heat directly in the cookware. The pot or pan (and the food) simply heats up quicker, reducing cooking times.
- Energy efficiency. With direct heat, induction cooking is highly efficient. It delivers most of the energy used to the food. By comparison, more than half of the energy use in gas equipment is typically lost.
- Cooler environment. Induction cooktops produce no flames or radiant heat; your kitchen environment stays cooler and more comfortable.
- Improved safety. The surrounding surface stays cool, reducing the chance of fires or burns.
- Easier cleanup. Since an induction cooktop doesn't get hot, food doesn't burn onto it. Spills and splatters can be cleaned with a quick swipe rather than a long scrub.
- Temperature control. Induction equipment can cook over a wide temperature range and offer precise temperature control.
Induction cooktops typically cost more than conventional equipment, but prices are coming down. Also, cookware must have the right type of magnetic material to work with induction equipment. Cast iron and stainless steel pots and pans are typically induction-compatible. Aluminum, copper or ceramic cookware won't work unless they have a base with magnetic properties. Work with your system supplier to make sure you have the right cookware.
If you're upgrading your kitchen, or replacing older equipment that's in need of repair, make sure induction cooking is on your menu of choices.