Induction cooktops aren’t a foreign concept. They are actually very common in most bustling cities in China and England. The US is slowly beginning to adopt this green technology as popular restaurant owners redesign their commercial kitchens. Read more to find out why popular restaurant owners are investing in this modern technology, and why you should too.
How Does It Work?
The process of an induction cooktop is very similar to that of electric. They both use coils and they are both electric. So what’s the difference? The big reveal is induction cooktops don’t have to go through any mediums to reach the pan.
Induction uses a copper coil and magnets to transfer radiant energy directly to your magnetic pan. This is very different from gas or electric, both of which either have to warm up a burner, coil, or produce a flame to transfer heat. Because of this, induction cooktops can heat and cool your pan in a matter of seconds giving you more control than ever before.
Only Specific Pans Work
One of the few downsides of induction cooking is that you must use pans with magnetic bases. This most likely excludes most of the pans you own. To test if a pan will work with induction cooktops, place a magnet at the base. If it sticks, that plan will work. Magnetic material such as iron, 430 stainless steel, or 18/0 grade stainless steel will work with induction cooking.
Another downside is that iron base pans are usually more expensive than regular pans, and for this reason, you might have to buy new pan sets if you’re considering an induction cooktop.
The Efficiency of Induction Cooktops
Induction cooking is quickly becoming a hot topic as pop culture transitions into more environmental-friendly technology. Though electric cooktops are far more efficient than gas cooktops, Induction technology tops both of them.
Compared to gas at 40% effective or electricity at 71% efficiency, Induction has a record-breaking 81% efficiency level. It’s one of the most efficient cooking methods, especially for its price. This being said, what’s stopping people from investing in Induction technology? It’s more complicated than you might think.
Is Induction Cooking Right for Your Commercial Kitchen?
Induction Cooking is highly efficient and a safe alternative to gas or electric cooktops. Commercial kitchens often get very hot due to the constant flame from a gas stove or heat from electric cooktops. But with induction cooking, the only thing it heats up is the bottom of the pan.
For that reason, “Many of the world’s top chefs are induction cooking enthusiasts,” wrote Patti Testerman in her article “Professional Chefs Love Induction Cooking and You Should Too“. Many respected and well-known chefs are installing induction cooktops as it provides a safer and more humane environment to work in. Chefs are turning to Induction cooktops because of their incredible safety features.
Gas cooktops create a very hasty environment since there’s a flame going constantly, and heat escaping the air at alarming rates. Electric cooktops also let out noticeable heat while in use, creating an uncomfortable work environment for everybody involved. Induction cooktops don’t produce any extra heat, resulting in a cool kitchen and a safer environment.