Cooking is an art form. It’s a delicate balance of making a mouth-watering meal, trying not to severely burning yourself or someone else, and containing the inevitable splatter, burn, and subsequent scrubbing – and this is just what happens in my kitchen.
Of course, there is a way to decrease these issues, and that is with induction cooktops. With induction ranges, veggies are sautéed faster, the water boils sooner, and errant flames are a thing of the past. While induction technology isn’t a secret, it’s still a rare find in most kitchens in America. This is mostly because of the expense, but like all technology, the price is decreasing and chefs and restaurant owners are taking notice. Here are some benefits that make induction cooktops worth the investment:
Speed. Induction cooking uses electromagnetism to heat pots and pans, and does so as quickly as a commercial gas range, with the convenience of an electric cooktop. Cooking food takes less time, simply because an induction cooktop generates heat directly in the pan. Where other stoves heat food indirectly by applying an open flame or a hot surface to the bottom of cookware, induction cooktops use electromagnetism to cut out the middleman and heat inside the cookware itself. (see this video for more on how induction cooktops work).
Efficiency. And I mean efficiency in a number of ways. Induction cooktops use less energy (90% more efficient compared to gas ranges), do not require a natural gas hookup (much like a refrigerator, can be plugged into any dedicated outlet), and produce immediate heat generation so your food cooks faster.
Safety. Here’s a simple equation, no flame = no fire. Because the surface of the cooktop is heated only by contact with a pan, induction ranges typically aren’t hot to the touch. In most induction cooktops, the pan responds almost immediately to temperature changes, so turning off the heat cools the pan.
Cleaning. Easy clean-up, the ultimate goal of every chef, whether residential or restaurant. As stated above, induction cooktops rarely get super-hot. Thus, spills and splatters won’t burn to the top, resulting in Olympic style efforts to clean them. A simple swipe of a sponge or cloth is all it takes.
Opening a new restaurant? Remodeling your kitchen? I encourage you to consider induction cooktops and ranges. Check out our selection at Burkett Restaurant Equipment.