Induction Cooking has come a long way since its creation back in the early 1900s and introduction to the masses at the Chicago World Fair in 1933. Advancements throughout the late 20th century and early 21st century have made induction cooking a popular option for chefs across the globe. Is induction cooking right for your foodservice operation? Keep reading to find out!
How Does It Work?
When you use an induction range, an electric current creates alternating magnetic fields. These magnetic fields create a current that push against molecules in the cookware. The resistance from the molecules produce heat in the pan. Therefore, the pan itself creates the heat, making induction cooking one of the safest options in the foodservice industry.
Remember, when you use induction cooking you need to use stainless steel cookware or induction ready cookware for the heating to take place. If you don’t, the process won’t work!
Induction cooking is known for being a safe alternative to conventional cooking. With induction cooktops, there is no open flame or heated surface to catch fire or get burns. Yes, the pan and food get hot – but induction ranges only produce magnetic fields, so if there isn’t a pan on the range, no heat is produced!
When it comes to induction cooking, nothing is more accurate. Increased control and repeatable results are just a few of the pros with this type of cooking. Some cooktops and ranges have many power settings so you can have varied degrees of accuracy every time you cook. You can adjust cooking heat instantaneously with induction ranges.
“Induction cooktops heat food more evenly by turning the cookware into the source of the heat. They also feature tight, precise temperature control and the capacity for very low temperature settings” states this article from How Stuff Works.
If you’re looking save when it comes to your energy bills, induction cooking is the way to go. Induction is about 90% efficient rather than gas ranges at under 50%. You’ll also save some money throughout the year by eliminating a pilot light.
Induction cooktops produce less waste heat, which is useful if you’re working with expensive food that needs to be cooked carefully and kept cold beforehand according to How Stuff Works. If you’re looking to easily temper chocolate, or thicken custard or hollandaise sauce, induction ranges are perfect and your kitchen will no longer require bain-maries or double boilers.
Is your traditional range making your kitchen uncomfortably hot? Induction ranges keep your kitchen much cooler, making your staff much happier! Induction units are incredibly easy to install if you’re purchasing a range, or if you have a countertop range you simply plug it in and go.
Induction cooktops can be purchased in various shapes and styles for front and back of the house use. One of the most popular forms is countertop induction because of its simplicity of installation and use. These models are great for front of the house use and catering services, such as omelet and pasta stations. If you want something more robust for back of the house use, there are induction cooktops that are sized to match other equipment on the line so the kitchen can flow seamlessly together.
Induction cooking is growing in popularity, especially in Europe, so manufacturers have been making breakthrough induction products to keep up. Vollrath offers induction buffet units, soup rethermalizers and soup drop-ins. Other manufacturers have created complete induction buffet stations for catering functions and more.
To shop our wide array of induction cooking products, click here. If you’re looking for more information or need help with induction products, call one of our knowledgeable Product Consultants at 800-215-9293. We’re here to help you every step of the way!