Commercial induction cooking is rising in popularity, as foodservice professionals discover the benefits of induction cooktop ranges. Busy commercial kitchens in the back of crowded restaurants can get messy and chaotic, with several chefs cooking various different dishes as orders are placed, stoves continually heating up the cooking space, and servers waiting to bring fresh, hot food from the kitchen to the front of house. The efficiency and precision provided by induction cooktop technology can greatly improve the foodservice industry, changing the way chefs and waitstaff cook and serve food. Read on to learn how.
Improved Food:
Induction cooking ranges use electromagnetic current to heat the pan directly, rather than indirectly heating the cooktop's surface or the air around the pan. With direct heat to the pan, professional chefs can cook food faster than with traditional gas and electric stoves. Induction technology heats food evenly and consistently, eliminating the need to adapt to a range's "hot spots" and "cold spots," and resulting in food that is cooked perfectly throughout. Many complex foods, such as sauces or risotto, require consistent, precise, low heat that is constantly delivered through commercial induction cooktop technology.
Improved Service:
At the front of the house, diners enjoying an evening out expect food served to their table quickly and piping hot. As orders pile up in the kitchen, induction cooking technology can speed up the cooking process, so that chefs can cook food faster and keep patrons satisfied. The high, efficient heat of induction cooktop ranges can boil or blacken food in an instant, while precise consistency and accurate controls keep delicate foods from burning or boiling over. With a kitchen that operates faster and more smoothly, diners can enjoy improved service and high-quality meals that keep them coming back for more.
Improved Kitchen:
Commercial induction cooktops are cleaner, safer and more energy-efficient than traditional gas and electric stoves. Because induction cooking technology heats the pan, not the cooktop, the surface remains cool to the touch. This reduces the risk of injury caused by burns, and eliminates the mess caused by foods spilling over and burning on the surface. Induction cooking is also a more energy-efficient method of cooking. More advanced induction cooktops deliver 90 to 95 percent of the heat they generate, in contrast to the 30 to 50 percent delivered by most gas and electric stovetops. By saving so much energy, the kitchen becomes a cooler space with lower utility bills and greener cooking methods.
Improving food, service and kitchen operations makes induction cooking technology ideal for busy commercial kitchens.
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