INNOVATION
ferrous metal or have an induction-ready plate incorporated into the bottom. It is also a myth that chefs cannot control the heat like they can on a gas burner or that induction will take too long to heat. In fact, induction ranges today off er superior control for cooking that is more even and precise than cooking over a fl ame.”
“The induction plate is heated evenly,
unlike conventional gas, which heats most strongly where the fl ame touches,” she adds. “It is a myth that induction ranges are not durable enough for a professional kitchen. The truth is that commercial-grade manufacturers off er ranges that use heavy-duty glass and are designed with premium features to withstand years of heavy use. This has been proven in quick-service kitchens across the country that use induction ranges for rapid heating of food all day, every day.” The real sticking point may be the price point, which can be higher than comparable electric or gas units. Nevertheless, the effi ciency of an induction cooktop is, in Amatti’s words, “phenomenal and can set the pace of your entire kitchen.” “Getting tasty meals to your
customers at a faster rate is a monetary 108
win for any establishment,” he says. “The energy savings you’ll gain almost pay for the equipment in utility costs alone over the life of the unit. In addition, automated settings help decrease labor hours and provide more opportunities for multi-tasking in the kitchen.” The challenge now is to overcome
misconceptions about induction technology and overcome habits. “People are wedded to doing what
they know,” says Bartlett. “I’m not sure that people trust the ability of induction to eff ectively regulate heat. It is an invisible technology, less visceral, so chefs may feel less in control.”
Innovation to save the climate Manufacturers continue to refi ne induction cooking technology, focusing on both usability and energy use. “Induction is the most energy-
“THE ENERGY SAVINGS YOU’LL GAIN ALMOST PAY FOR THE EQUIPMENT IN UTILITY COSTS ALONE OVER THE LIFE OF THE UNIT”
effi cient technology an operator can have, but the traditional circular zone models have limitations and don’t provide the necessary fl exibility many busy restaurants need, which is why we have developed the solid top induction, which off ers that increased versatility required by many operators,” says Douglas MacLachlan, technical director at Falcon Foodservice Equipment.
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