Commercial Induction Cooktop Technology

Commercial Induction Cooktop Technology

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.

About the Author:
Kitty Mortland is the Marketing Coordinator at CookTek, a provider of induction cooktops and commercial induction cooktop ranges. CookTek is changing the way the world cooks, serves, and delivers food.


Frequently Asked Questions

    What is the best downdraft cooktop available on the market?
    I’m interested in finding the best downdraft cooktop available on the market, but am not sure where to look and don’t want to register at consumer reports. Does anyone know what is the best one out there?

    • ANSWER:

      I’d go Kitchen Aid, Wolf, or Jenn-Aire…..

    Is it possible to change my electric cooktop to a gas one? What should I keep in mind when selecting one?
    The electric cooktop thats in my kitchen is from MagicChef. I am looking to change this to a gas cooktop.

    • ANSWER:
      Sure – you just need to have a gas supply line and shut-off valve coming up in the cabinet underneath your cooktop. Depending on how accessible your basement or crawlspace is, and where your gas line is located, that can be either a reasonable or very expensive addition.

      For efficiency, make sure your new gas cooktop has piezoelectric ignitors. You will waste money if the burners have pilot flames.

    What is causing my cooktop grill to blow fuses?
    I have a grill on my cooktop stove and when it heats up it causes the 20 amp breaker in my kitchen to pop. When it cools down it’s fine. I even tried using an extension cord to plug it into the opposite wall and it did the same thing. I’m thinking when it heats up somehow it loses it’s ability to control the amps/ voltage? Any ideas?

    • ANSWER:
      If the extension cord trick tripped the same breaker, the breaker is going bad. Have a licensed electrician replaced the breaker.

      If it tripped a different breaker then the current modulator in the unit is going bad. Maybe time to get a new cooktop

    How do I install a gas cooktop to replace an electric cooktop? I already have an existing gas line in place.?
    I would like to replace an electric cooktop with a gas one. There is already an existing gas line in the cabinet beneath the cooktop which is capped.

    • ANSWER:
      the install of the cook top is exactly the same. the only difference is you screw on the regulator to the cook top and connect the gas line. it’s a simple job, check out this how to site.

    Is it a good value to have the builder upgrade to gas cooktop?
    The standard features of the town house I’m buying come with a electric cooktop. To have the builder upgrade it to gas, including hookup, it’d cost 0. Should I let the builder do it, or it is a better value if I get it done myself, and perhaps sell the electric cooktop for some pocket changes?

    Along the same line, would you spend 5 to upgrade the oven, dishwasher, and microwave to stainless steel?
    I am more interested in whether I should have the home builders do it or have them done “after-market”, NOT whether I want gas or electric. I want gas.

    • ANSWER:
      This is purely a risk mitigation question. If you have the builder do it, you have the builders liability insurance in place if the pipe leaks and the townhouse blows up. If you do it, your homeowners insurance may cover it unless it is shown that you made some kind of mistake or didn’t get the right permits. I would also imagine that you doing work such as this would result in the builder voiding his warranty.

      Given the popularity of gas cooktops, it would be a good investment to have it done. Here’s a quick question though: If the gas lines are run, does that mean the 220V power is not? If at all possible, I would have both run to allow the choice. To run 220V later is the same pain in the neck as running an aftermarket gas line.

      5 for SS is not much money. If the townhouse is an investment (i.e. Flip) then get the SS as most people are easily impressed by shiny appliances. If you’re going to live there and use them, I’d spring for better appliances before pretty ones.


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