Long used in Europe, induction cooking has just started to makes its way into American commercial kitchens. Restaurants have long enjoyed the accuracy and precision of cooking on an induction range, not to mention the added benefit of energy savings too. Unlike electric ranges which have notoriously slow temperature changes, or gas ranges that are prone to uneven heat distribution, induction ranges have consistent temperatures (both at high and low temperatures) so your food comes out perfectly each and every time (no more throwing away burned food!). Do you a lot of events? The portability of your induction hot plate makes it easy to cook anywhere with a power source. At Tundra Restaurant Supply we feature commercial induction ranges from leading brands like Vollrath, Globe, Waring, Update International and many more! For more information about induction ranges, check out our Induction Cooking Buying Guide.
Benefits of Cooking on an Induction Range
When it comes cooking for the masses, consistency is what chefs look for most in their kitchens. With induction ranges you can set precise temperatures without worrying about "hot spots" developing in the pan due to an uneven heat source. The accuracy of induction units really comes into play for bakers—temper chocolate on one of these bad boys and you'll wonder where this equipment has been all your life!
Where induction ranges really shine, however, is in their energy efficiency. Manufacturers like Vollrath boast a 70-80% greater energy efficiency than their gas range counterparts; that's because with gas ranges, the energy is going up and around the pot (and into the air in your kitchen). That increased efficiency means better temperature control for your kitchen, and a faster pot of boiling water.
Induction Cookware
There's a popular misconception that you need special "induction-ready" cookware to work with your induction range. Answer? Yes and no. In order for induction to work, you need a pan that has magnetic properties. Induction ranges work by creating alternating magnetic fields which "excite" the molecules in your cookware. The result? The cookware is generating the heat itself, not the equipment. For cookware to work on your induction range find cookware that has magnetic properties (think iron); if you can stick a magnet to it, then you can use it on your induction range!
And for those looking to increase safety in their busy kitchen, induction ranges are just what you need! Since the pan itself generates the heat, and not the range beneath it, you can touch the surface of an induction hot plate and not get burned! Without any burners to be concerned about, you'll bypass the burns, blisters and other accidents you've grown to expect on the line. Plus, consider the added safety when cooking at those events where many of you are confied to a small booth!
