RANGES AND INDUCTION
Top of the range J
If you’re looking to save energy costs, gas – or even better, induction – can offer efficiencies of up to 90%
ust about every kitchen has a range – indeed, every chef will have learned their craft on one. Ranges all tend to be made
up of an oven with a hob, but after that, the variety is pretty much end- less: solid tops, open burners, built into island suites or part of a cookline, medium duty, heavy duty, modular… And all that is before we start talk-
ing about power supply. Gas is still a popular choice – it’s what most chefs are familiar with and, compared to conven- tional electric hobs, it’s cheaper to run. However, while gas used to be king, increas- ingly kitchens are moving over to electric. Some of that is driven by health and safety issues, especially in smaller kitchens or older sites, where the need for special extraction facilities to cope with gas can be a big issue. Plus, while the controllability and speed of gas used to be trump cards compared to electricity, that’s changed as electric hob technology has improved. And it’s changing even more quickly with the growing use of induction. Induction has made huge strides over
the past 10 years, and now proper commer- cial induction hobs are available that are reli- able and robust. That wasn’t true of the early models, which is why induction got a bad rep. Today’s induction hobs are fast, even more controllable than gas and are very energy effi- cient: whereas gas is typically 50% efficient, induction is up to 90%. Plus, they are safer than conventional electric and gas hobs. There is the pan compatibility issue: an induction pan must have ferrous content,
XXII | The Caterer | 15 November 2019 is a huge range of pans designed
for induction hobs. These days induction isn’t just
about hobs. The efficiency, speed and safety of the technology seem
to make it the answer to many mod- ern foodservice needs. So you’ll find induction being used in all sorts of cooking processes, including buffet chafers, planchas, fryers and hot tops.
SUSTAINABILITY TIPS
● Induction hobs automatically detect the pan, which means power on demand.
No pan equals no heat, which equals no wasted energy. There’s no need to use energy during quiet periods just to keep the cooking surface hot.
● With induction, only the pan is heated and not the surrounding environment. Low heat emissions mean additional savings on energy costs through lower extraction use.
●Using induction for food holding (eg in buffets) is not only energy efficient, it also gives a more precise temperature control and it’s safer, too.
● Round, square or graduated induction zones? For maximum efficiency, make sure the hob design matches your needs.
as the technology uses a magnetic field to deliver heat. If you’re buying pans for your new hob, make sure they are induction com- patible – it shouldn’t be a problem, since there
● The efficiency and speed of induction technology means you may be able to reduce your equipment requirements – for example, from six ‘burners’ to four.
● With gas oven ranges, efficient burners with three dial settings (pilot, half and full flame) can help with energy saving.
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