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Induction Cooking

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on Thursday, 08 August 2013
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The Advantages Of Induction Hobs

Gas hobs have long been the first choice for professional kitchens all over the world.  However in recent years we've seen an increasing number of restaurants and catering outlets across Europe adopting the induction style of cooking instaed.  This method of hob based cooking is not only limited to professional kitchen's more and more homeowners are choosing to incorporate induction hobs into their new kitchen designs, here's a quick rundown of just why this type of cooking is becoming increasingly widespread:

Speed - The process of induction means that the pan heats up much quicker than with gas or electric based cooking.  Induction hobs work by using electromagnetic activity in the cooker top to trigger electromagnetic activity in the pan, so the pan effectively heats itself up without the middleman i.e. flames.  This means less time waiting for things to heat up, so therefore food can be cooked quicker.  In a restaurant environment this means much quicker service and happy customers.

Energy efficiency - With the pan heating itself up more of that heat can get to the food.  gas and electric hobs give off radiant heat which heats everything around them.  In a professional kitchen environment this means a lot less radiant heat is emotted during cooking; a cooler kitchen means happier, more efficient chefs!  Induction hobs are a much more energy efficient way to cook due to the reduced energy consumption that comes with quicker cooking.

Safety - The hob area can be one of the most dangerous places in the kitchen whether a domestic one or a professional one.  Induction hobs are much safer than gas or electric hobs because it is the pan that gets hot rather than the stove.  No flames means no accidental fires, and no gas means no gas leaks.  The pans used in induction cooking also cool down almost as qucik as they heat up so there's less risk of burning yourself as you serve the food.

Control - Professional chefs have always preferred gas stoves over electric as gas is much more responsive when you turn it up or down.  Induction hobs are just as responsive as gas hobs when the temperature is increased or decreased.  In fact, induction hobs allow better control with smaller temperature increments and better performance at low temperatures so it's much easier to keep things warm without burning or overcooking them.

Cleaning - The fact that an induction hob doesn't get hot (other than the heat of the pan) means that food residue doesn't burn onto the hob.  A spillage just calls for a quick wipe wipe rather than an intense scrub.  The surface of an induction hob is completely flat too so it's incredibly easy to wipe over compared to gas or electric hobs with bits that detach and protrude!

How Induction Cooking Works

Posted by targetadmin
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on Thursday, 06 December 2012
in Induction Cooking

How Induction Cooking Works

Induction cooking is one of the safest, most efficient and controllable cooking methods available.  Induction cooking is different from conventional cooking technologies like gas or radiant heating elements; heat is generated in the pot or pan on top of the stove and transfered to the contents.









How Induction Cooking Works

  1. Electrical current is passed through a coil made out of copper
  2. A high frequency electromagnetic field is created
  3. An alternating current is induced in the pot or pan - heat is generated

There are two parts to induction cooking:

  1. The copper coil which, when an electrical current is passed through it, creates an electromagnetic field of energy.  The coil is located below the ceramic surface and will not heat up or glow red.
  2. The pot or pan - this creates the circuit and is heats up transfering the heat to the contents.

Cookware used with induction hobs must therefore have a base which contains some iron content in order for the cooktop to work.  Always ensure that you purchase cookware which is labeled as "induction compatible" or "induction ready".  A simple way to test if your cookware is induction compatible is to place a magnet on the bottom of the pan, if the magnet sticks your pan will work on an induction cooktop.

With commercial induction, in order to get the maximum efficiency from your hob or range cooker, always ensure that quality induction compatible pots and pans are used as pans with dents or pits will cause hot spots to occur and may cause your induction hob to fail.

Induction Hobs v Gas Hobs - Do The Facts Stack Up?

Posted by targetadmin
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on Wednesday, 20 July 2011
in Induction Cooking

Fact: gas hobs are  inefficient compared to induction hobs when it comes to cooking.

A comparative test showed a gas burner, rated at 6kW took twice as long to boil water as an electric i-hob induction hob rated at 3kW.

Gas vs Induction

View our Induction Hob vs Gas Hob YouTube Video

Double the time and double the power when using gas - what does that cost mean to your catering business?

Test Details:


1 kWh gas = 3.5p

1 kWh electric = 8.5p

Time taken to boil a pan of water:

Gas hob - 6 mins

Electric induction hob - 3 mins

kW Rating:

Gas hob - 6kW

Electric induction hob - 3kW


Gas hob:  6/60 (time taken - 6mins) x 3.5 (cost per kWh) x 6 (kW rating) = 2.1p (total cost)

Electric induction hob:  3/60 (time taken - 3 mins) x 8.5 (cost per kWh)  x 3 (kW rating)  = 1.275p (total cost)

Cost saving = 0.825p by using induction or put another way 40% off your gas bill.

Factor in automatic pan detection with induction hobs and reduce consumption to only when a pan is actually on the hob.

Gas costs 64.7% more to do the same job.

Switch to induction hobs from gas cooking and start saving on energy bills now.  Induction hobs and bespoke induction ranges available from Target Catering Equipment

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