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Induction Hobs In Commercial Kitchens - 8 Reasons To Swap From Gas

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on Tuesday, 19 July 2011
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Induction Hobs In Commercial Kitchens - 8 Reasons To Swap From Gas

Induction hobs have been used for a long time.  The first induction hob was put on public display in 1971 in Texas, but, until now, they have only just started to gain in popularity in commercial kitchens within the UK hospitality industry.

8 Reasons To Choose Induction Hobs For Cooking In The Commercial Kitchen

With rocketing energy costs making induction hobs an attractive alternative cooking method to traditional gas and radiant electric plate, and a whole new generation and choice of induction catering equipment being launched over the past few years, induction hobs are gaining in popularity.

  • Energy Efficiency - reduced energy consumption due to the high efficiency of induction hobs when compared to gas or electric hot plate cooking therefore it's good for the environment.
  • Speed and Controllability - induction hobs are faster than gas to heat a pan as the heat energy is put straight into the pan, it does not rely on inefficient convection conduction or radiant heat sources to transfer heat.
  • Hygiene - the surface temperature of induction hobs will not burn on spills so simple to wipe clean the totally flat surface with a damp cloth
  • Power - easy rotary controls gives precise power control with no waste energy heating the workplace requiring expensive ventilation systems
  • Service and Maintenance - easy with just a filter to be cleaned to keep equipment running safely and automatic safety cut outs on induction hobs should overheat or pans boil dry.
  • Safety with no naked flames - fire in the kitchen is not an issue - flambe if you must by using a blow touch to ignite liquer in pans as you would on a gas range.
  • Ventilation - Reduced or no ventilation required when cooking with induction hobs
  • No Gas Interlock - save on kitchen start up costs as no expensive gas interlock needed
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