INDUCTION Now we’re cooking
Some operators are still reluctant to switch to induction technology, but the benefits in terms of both efficiency and safety are myriad
T
here’s still some resistance to induc- tion based on the misconception that it’s unreliable. That may have been true of some early commercial units, but it’s certainly not the case now. Manufacturers have invested heavily in developing the technol- ogy and some are backing their product with warranties of up to five years.
Induction is known for its energy efficiency and safety, but what chefs who convert to it really enjoy is its speed and controllability:
set a temperature and that’s what you’ll get, and you’ll get it fast. In kitchens that can’t or don’t want to use gas, induction hobs are ideal. They are more than a match for the speed of gas, they create little waste heat, and kitchen porters will love how easy they are to keep clean. Given these benefits, it’s no surprise that manufacturers are looking at ways to apply induction in different areas. You’ll find induc- tion technology in planchas, griddles, fryers and soup kettles, as well as many more. Because they are so easy to clean and keep smart, induction hobs are ideal for theatre-style cooking. Front of house, lots of manufacturers offer table-top induction hobs that can be moved around easily. The safety benefits make induction ideal when cooking is carried out with customers nearby. Many buffet displays use induction to keep food hot – not only as hot plates built into or under counters, but also, for example, with chafers.
XXIV | The Caterer | 16 November 2018
PAIN: ENERGY MANAGEMENT Kitchens can waste an awful lot of money, manpower and time through inefficient energy use. This can be as a result of poorly functioning or outdated equipment, lack of care and awareness from staff or even simply the wrong cooking methods. As utility costs rise, it’s vital that energy management is optimised. Many modern appliances use new technologies to improve energy efficiency. For example, some warewashers use heat exchangers to heat up the incoming cold water supply. Refrigeration manufacturers have developed controllers that reduce energy consumption by adapting to changing conditions, so in quieter times they use less power. Induction is another case in point. Cooking
by induction achieves heat transfer efficiency in excess of 90%, which is significantly better than conventional gas or electric hobs. Their ultra-fast heat-up times save energy. Plus, because they generate little waste heat, they reduce the ventilation system’s workload.
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