Believe it or not, induction cooktops aren’t actually powered by magic. There’s a science and it’s one of the easiest – and cleanest – ways you can cook, no wands required.
What is induction cooking, really?
And here comes the science bit: induction uses electromagnetic energy to directly heat the pan rather than the hob. Faster cooking and less wasted heat makes for a more energy efficient way to cook – which is why the pros love it.
Why chefs are making the switch
Speed, temperature control and safety – the induction cooking trifecta. Chefs want faster, safer cooking without burning themselves.
Getting the right setup
If you upgrade to induction cooktops, you’ll need pans with a magnetic base as not all cookware will work. When it comes to choosing the right commercial induction range, it’s worth doing a bit of research.
If you’re exploring options, specialist providers such as //www.targetcatering.co.uk/induction-suites/commercial-induction-range give a handy overview without getting too technical.
Cleaning is a breeze
Induction surfaces don’t get as hot as hobs, so spills won’t burn onto it in the same way. This means a quick wipe is all that’s necessary, saving a LOT of time.
Energy efficiency matters
We mentioned this already but induction is known for being an eco-friendly choice that helps keep costs down. In fact, the Energy Saving Trust explains how induction hobs waste less heat compared to traditional methods.
It’s hard to go back to induction cooking once you’ve tried it. In fact, you might look to upgrade your kitchen to match!