Commercial Induction for Restaurant Kitchens
It’s fair to say that induction technology has revolutionised commercial kitchens. Transforming them from sweltering infernos that needed noisy fans, to a much more pleasant, temperate atmosphere that’s more comfortable to work in. Indeed, some of our clients have reported that after the move to induction hobs, there had been a marked decrease in staff turnover.
The change has been profound and is one of the factors that has enabled restaurants to add an element of theatre by enabling diners to see what’s going on in the kitchen. This would not be possible with the heat of more traditional gas burners.
Why are Commercial Induction Cooktops so Popular?
Induction cooking has all the speed and efficiency of using gas, is a lot safer, a lot easier to clean and creates better working conditions for your chefs. It offers many advantages to commercial kitchens in terms of safety, cost and efficiency.
Induction is very efficient because:
- It allows consistent heat distribution.
- Quicker cooking times.
- Less energy usage and wastage
Induction hobs work by generating heat inside the base of the cooking pan, rather than the element of a traditional electric hob. This means the hob itself doesn’t get very hot, enabling you to clean it straight away.
What’s more, commercial induction hobs won’t deliver power if a pan is not placed on top of them, or if the pan isn’t large enough for the ring. This means no power or energy is wasted when it’s not in use; they will only use power when you are using them.
And because the thermostatic controls will turn off the power if they sense that the pan is too hot, it will prevent pans from boiling dry. This also prevents cooker failure in the event that a pan is forgotten.
Due to the way induction hobs work, lower amounts of waste heat are generated which has many benefits including:
- Reducing the ambient temperature of the commercial kitchen.
- Reducing the reliance on ventilation safety systems usually associated with gas appliances.
- Creates a better overall working environment for chefs helping with staff retention.
Commercial induction hobs were one of the key elements of our ceda Grand Prix award-winning design for the five star Park Lane London hotel. Together with other energy-saving equipment we installed, the Hotel reported it saved them £75,000 on their energy bill in just one year.
Need advice on installing commercial induction in restaurant kitchens?
De Manincor Induction Range
We have installed De Manincor Induction Ranges into many of our kitchens because they offer significant advantages. Ergonomically designed, they are reliable, cost-effective and flexible.
They can be tailor-made for any kitchen layout giving chefs everything they need to improve the workflow, create a nicer working environment and adapt the menu. Thanks to the integrated Royal MAXI INDU technology, chefs can use the entire surface of the hob – wherever the pan is placed, the hob will automatically react to it. They are no longer restricted to the number of rings available, which increases their working space and capabilities.
De Manincor have introduced a bowl-shaped induction hob especially for woks. Normally, woks need to be used on gas rings to enable the heat to reach up the sides of the pan, but with a shaped induction hob, the heat will reach the increased surface area needed to prepare the food effectively.
Induction technology has also been applied to countertop griddles. Using around 55% less electricity than a conventional electric griddle, and gives an even and accurate temperature. Plus it’s easy to clean.