Choosing Commercial Induction Equipment
Induction heats the vessel directly through a magnetic field, so there is no open flame and much less heat spilling into the kitchen. That makes it popular in malls, office buildings, hospitals and cloud kitchens where gas connections are restricted, and in any kitchen trying to stay cooler.
Before you order, decide
- Electrical load: commercial induction draws a lot of power. Confirm your connected load and wiring with an electrician before deciding how many units to install.
- Cookware: induction only works with magnetic-based vessels. Stainless steel with a magnetic base or cast iron works; plain aluminium and copper do not.
- Equipment type: cooktops and hot plates for everyday cooking, induction kadais for frying and stir-fry, tilting induction pans for bulk gravies.
- Ventilation: steam and smoke still come off the food, so you still need a hood.
Moving from gas to induction? Share your menu and we will suggest the right mix of units.
