Commercial-grade induction cooktops are getting a lot of buzz in the restaurant industry. More operations are moving away from traditional gas or electric ranges and are instead investing in induction equipment. And for good reason; induction cooktops use smart technology that works tirelessly to help operations excel.
An increasing number of states and cities are banning gas stoves and other gas appliances in new buildings because of safety and carbon emissions concerns, and induction burners are becoming the stovetop alternative of choice for professionals and home chefs alike.
Part of what keeps chefs from embracing induction cooking is tradition, maybe even the fear of hanging their reputations on equipment that's unfamiliar to them. Galarza is convinced chefs have outdated ideas about induction ranges and stovetops. Take, for example, the fear of shattering the glass surface.
Many top restaurants around the world already rely on induction cooking to turn out world-class food including Alinea in Chicago and The Fat Duck in England. Cookware must be compatible with induction—not every pot and pan will work.
While induction's speed is an advantage, it requires a rhythm and pace of cooking that differs from gas or electric, and may take time to adjust to. A home cook may initially be confused by the appliance's disappearing touchscreens—or the fact that when pans are removed from the cooktop, it turns off.
There are many types of cookware that cannot be used on the Induction cooking surface. Aluminum or aluminum clad, copper or copper clad, aluminum foil, glass/ceramic and some stainless steel products (because these will not attract and hold a magnet) cannot be used.
While induction cooking has many advantages, it is essential to consider the disadvantages of induction stoves as well. These include the need for induction-compatible cookware and a higher upfront cost compared to traditional cooktops. Additionally, induction cooktops heat up pans quickly which can cause severe burns.
In conclusion, induction in the commercial kitchen is not only more energy efficient and safer than gas or traditional electric cooking, but it is also more intelligent, easy to operate, and creates a better working environment for your staff.
Electric stoves are a popular choice with various styles, designs and sizes to choose from, including smoothtop and coil electric cooktops. Low price. Priced lower than induction stoves, electric cooktops are a budget-friendly option for people looking to replace or install a new stovetop.
Chefs love induction cooking because of the extremely fast heating and precise heat control provided through a high-performance glass-ceramic surface. Also, induction technology warms the pan and not the surface or surrounding area, so very little heat escapes into the room.
Dropping a heavy or hard object onto the cooktop could crack the glass. Do not leave a hot lid on the cooktop. As the cooktop cools, air can become trapped between the lid and the cooktop, and the ceramic glass could break when the lid is removed.
We recommend preheating your pan over low heat on your induction burner for a few minutes before turning the temperature up. This will heat the skillet up gradually, and more evenly, helping to prevent any hot spots.
Does cast iron work on induction surfaces? Cast iron pots and pans work well with induction cooktops and stoves and are ideal for frying, slow cooking or browning. The versatility and durability of cast iron also make it ideal for cooking meals that move from the cooktop to the oven.
If you value precise temperature control, quick cooking times, and an energy-efficient approach, induction might be your winner. On the other hand, if you love the visual cues of flames, the familiar feel of gas, and a lower initial cost, then a gas stove might be the perfect fit for your kitchen.
The great thing about electric and induction stoves is that they are healthier for children than gas cooking stoves. Cooking with a gas stove increases the risk of current childhood asthma by 45%.
These zones are controlled via knobs, a touchscreen, or a combination of the two. Unlike electric and gas stoves, the lifespan of induction ranges is measured in work hours, not years. On average, consumer-grade induction ranges are meant to last for 10,000 hours—which typically equates to a decade or more.
Is my Le Creuset cast iron compatible with induction hobs? Yes, all our cookware (except our stoneware range which should not be used on the hob top) is suitable for use on an induction hob. Just remember to keep to a low to medium heat, for durability and delicious results! Food is sticking to my cast iron casserole.
Open Burner: Open burners are the most common and versatile stovetop configuration. They produce an open flame to provide direct, controlled heat and feature cast iron or stainless steel grates to hold the pot or pan over the burner.
People who require pacemakers, for instance, shouldn't use induction cooktops because they can interfere with their medical devices. “As induction cooktops gain in popularity, additional research on the potential health effects of these and other appliances should continue to be carried out,” Sarosiek said.
Stainless steel cookware is compatible with induction stovetops, like this one from Whirlpool brand, if it has a magnetic base. Stainless steel with a high nickel content won't work because the nickel blocks the magnetic field. Stainless steels which are magnetic are ideal for induction cooktops.
Induced labor results in more postpartum hemorrhage than spontaneous labor, which increases the risk for blood transfusion, hysterectomy, placenta implantation abnormalities in future pregnancies, a longer hospital stay, and more hospital readmissions.
Paper Towel - MYTH - You can NOT cook using paper, baking paper, paper towels or tea towels underneath your pans - just don't do this EVER! No matter what any sales person says or does (even if they are a chef). This is just a zero-common-sense-fire-hazard! And at my next point, you'll see why you don't need to bother…
Risks of Induction
The result is a labor that is more difficult to manage. In addition, the uterine muscle never totally relaxes between contractions, increasing stress on both the uterus and the baby.