Induction technology is decades old, but it is just starting to take the world of foodservice and catering by storm – here’s what it is and why it’s important…
What is Induction?
Induction uses electromagnetism to heat up the pan on a hob – not the hob itself. This is the important thing about induction, it works very differently to any other type of cooking technology and it can seem a little strange.
It uses an electric motor to generate an electromagnetic field whenever a pan is in the induction zone on its hob. The pan heats up very quickly and transfers 100% of its energy to the food being cooked.
This achieves two things – the food cooks more quickly and uses less energy than any other cooking method.
Why does induction matter?
It saves you money AND time, reduces the heat build up in the kitchen, reduces the safety hazards in there too (no hot surfaces and the handles of your pans don’t get hot either) AND it’s easier to clean.
So what’s the downside?
The tech behind induction, although quite old (a few decades actually) it has remained stubbornly expensive and has been written off by many in the industry as an unnecessary expensive luxury.
However, climate change, rising utility bills and a move towards smaller kitchens has increased demand. With increased demand, costs for induction units have started to come down, suddenly bringing it into the mainstream.
There are lots of advantages to this tech, and although it’s still more expensive than the equivalent gas or traditional electric hob, it’s much more attractive to the everyday business person than ever.
Induction costs less (to run, not to buy) heats up quicker, is cooler and is easier to clean. If your pocket can stretch to it, you wont’ regret adding induction to your foodservice equipment portfolio.