Some restaurant and banquet hall operators are moving away from gas to all-induction suites because magnetic cooking addresses problems within commercial kitchens that fire simply cannot. Here are four of the reasons why chefs love an all-induction kitchen.
1. Cooking in “Impossible” Locations
Restaurant operators in cities with strict preservation laws, historic districts, or glass high-rise restrictions understand the value of an all-induction kitchen. Gas ranges require massive ventilation systems, which are structurally impossible in a 100-year-old building or a mid-level floor in a skyscraper.
In the same light, because induction units run on standard electrical outlets as opposed to gas lines, it is safe to set up professional-grade kitchens in unorthodox spaces for pop-up restaurant events.
Pop-ups are the ultimate LTO: Chefs love being able to generate awareness of their food, get their name out, and test out new concepts in whimsical event spaces like art galleries, abandoned warehouses, stores, and even shipping containers. All made easy by portable induction models.
2. Degree-Specific Precision
Pastry chefs know where the limitations of gas are most visible. At very low temperatures, a gas flame is difficult to keep stable. Tempering chocolate or holding a delicate emulsion over flames comes with real risks like hot spots that break the sauce. This is precisely why pastry chefs are moving to induction for chocolate and sugar work.
Induction units allow for one-degree temperature increments. Pastry chefs can set a unit to hold at exactly 110°F and trust that it will not climb or flicker out. Induction cooking gives chefs more control and helps to remove the stress of guesswork, allowing the team to focus on the artistic elements of the dish rather than fighting with an inconsistent heat source.
3. Cleans Like a Dream
Induction’s ease of cleaning and stay-cool surfaces are big benefits in the commercial kitchen. Sleek stainless steel framed ceramic glass tops are easy to wipe down, and the seamless installation of drop-in ranges eliminates crevices where food can accumulate.
Because induction surfaces stay relatively cool, messes can be quickly wiped up, versus gas ranges that require working around grates and hot surfaces. Most messes can quickly be removed with a damp cloth or sponge dipped in soapy water, or a nonabrasive cleaner, then rinsed with a clean, damp cloth or sponge.
4. Safety in High-Traffic Zones
Fire is the most significant danger in a commercial kitchen, and in some environments, it is simply too much of a liability.
Since induction requires no flame and leaves no residual heat on the burner, it is a perfect cooking method for high-risk areas. Induction units stay cool to the touch and only activate when a pan is present. They provide the theater of live cooking without the safety hazards or the uncomfortable heat. This makes them the standard for luxury buffets and interactive dining experiences where guests and staff are in close proximity.
On cruise lines, specifically, induction has filled this gap left from open-flame restrictions. Tableside guéridon service, where a dish is finished next to the guest, has seen a revival because induction units don’t singe the tablecloths or heat up the guests’ faces, unlike old-fashioned butane burners.
New InductIQ™ Induction Technology
New induction units by Vollrath are available in heavy-duty, drop-in, and dual models.
A powerful complement to any kitchen space, instantaneous pan detection and an expanded magnetic field emulate gas cooking but deliver uninterrupted heat even when pans are lifted. They’re powerful and fast for boiling stocks and sauces, while precise temperature control heats milk and chocolate to perfection. With 2900 or 3500 watts per hob, these versatile powerhouses put you in control and expand your kitchen’s capabilities.
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Quality. Efficiency. Cost-effectiveness. These goals aren’t unique to just one industry. From schools and hospitals to hotels and restaurants, the goal is to provide the highest quality meal possible for staff and customers. And for more than 150 years, Vollrath has been there to assist foodservice teams in every industry, every step of the way.
