5 Reasons Why Your Business Needs Built In Induction Cooktop？

Boiling water is quicker in Paris than it is in Buffalo. It takes less time to sauté vegetables, brown chicken, and bring soup to serving temperature, too. Europeans are quicker to the draw because they can answer this burning question: what is an induction cooktop?

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The speed has nothing to do with location, of course, and everything to do with technology, specifically the induction cooktop. This type of stove is pretty rare in North America but is common in European restaurants and homes. Plus, it has little in common with electric or gas cooktops, as induction cooking uses electromagnetism to heat pots and pans. As a result, it accomplishes the task significantly faster.

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But speed is just one of the benefits. So, if induction technology is so great, why isn't it everywhere? Price, mostly. Still, as people begin to put more money into their kitchens and the prices of induction cooktops start to inch downward, the U.S. has taken notice. So let's take a look at five reasons a lot of people are willing to spend more on this cooking surface.

One of the biggest selling points of the induction stove is speed. It simply takes less time to cook food because the pan surface heats up quicker. That's because while both gas stoves and electric cooktops use a middleman to transfer heat to the pan — flames and an electric burner, respectively — an induction cooktop generates heat directly in the pan.

Electromagnetic activity in the cooktop triggers electromagnetic energy in the pan, and the pan itself gets a rapid rise of heat (see How Induction Cooktops Work for more on this process). The pan is the starting point of the heat. Since there are fewer steps involved in heating the cookware, it takes less time for the heat to get to the food — 25 percent to 50 percent less time, on average.

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It's this direct approach that gives induction most of its uniquely impressive qualities, including the one up next.

It's pretty easy to see why induction stovetops are more efficient than gas and electric models if you think about the heating processes involved. A gas flame is going to release lots of heat around the pan, and an electric burner emits radiant heat at any point where it's not in direct, firm contact with the pan. When heat is generated within the pan itself, as with induction, more of that heat gets to the food, and less of it warms up your kitchen.

The most obvious result of energy efficient cooking options is reduced energy consumption, meaning lower power bills and a healthier environment. The added benefit of this cooktop surface is that you won't sweat as much in the kitchen.

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Another benefit of reduced accidental heat loss? The reduced possibility of accidents!

The stove top is easily one of the most dangerous places in the kitchen. It's where grease fires begin, where the gas gets left on, and where little hands make contact with very hot surfaces. So, let's start with the obvious: no flame means no grease fires, and no gas means no gas leaks.

But the induction stovetop has another safety feature: it typically doesn't get all that hot, since the pan is its own heat source. This means it would be far less likely for the cooktop to cause a burn. What's more, the pan's response to a turn of the dial is practically immediate, so as soon as you turn off the heat, the pan cools down.

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This makes it a lot more difficult to burn yourself as you pour your sautéed vegetables onto a serving plate. It makes it easier to get those vegetables just right, too ...

For people who love to cook — or at least love to eat great home-cooked food — control is probably the most important feature of a cooktop. It's why many serious cooks prefer gas to electric: gas cooktops are more responsive when you adjust the dial. The temperature change is fast.

An induction appliance is as responsive as a gas cooktop to a turn of the dial, and it's got another thing going for it, too: more settings. Induction models allow for much more precise control of heat, with more temperature increments and better performance at very low heat settings. In this way, induction makes cooking delicate sauces or just keeping food warm a lot easier than with a gas flame, which can often falter on the low setting.

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With competitive price and timely delivery, Katro sincerely hope to be your supplier and partner.

And finally, a benefit that rivals speed for practicality ...

Quicker cooking is great. Less wasteful, safer and better cooking is great. But cooking that's easier to clean up after is, we dare say, greater.

If the main purpose of your cooktop is to get dinner on the table faster and do it safer, it goes without saying that a quicker, less-intensive cleanup would be a big draw. Since an induction cooktop seldom gets very hot, food doesn't burn onto the cooking surface. This means a splatter, a spill, or a pasta-sauce pop calls for a quick swipe of the sponge, not a good, long scrub.

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Even with ease of clean-up — even with speed, energy efficiency, safety, control and easy clean-up — induction surfaces may not overcome the price issue for some. They're still significantly more expensive than cast iron, gas and electric cooktop models, thanks to its copper coil and electromagnetic field construction. Factor in the new cookware you might need to buy, because your current stuff might not be induction compatible, and it's a big investment.

But if you're doing one of those increasingly popular $30,000 kitchen remodels, or even a $5,000 appliance upgrade, an induction cooktop should be at the top of your "look into" list — even, or perhaps especially, if all you do with your stove is boil water. Gas cooktops, electric cooktops and ranges may offer a lower price-point, but they're also costlier and more complicated to use than magnetic cookware.

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Are you induction ready? For more information on induction cooktops, kitchen appliances and related topics, look over the links on the next page.

Ask anyone in foodservice, and they’ll agree; it’s a fast-paced and sometimes grueling industry. Often, the difference between a successful service and one that falls flat is the quality and functionality of your equipment. One efficient tool that's able to tackle challenges in a kitchen is a commercial induction cooktop. Induction cooking uses a different way of heating food that isn’t tied to a burner or flame but instead uses magnetism to create heat. Although this type of cooking technology has been around for some time, it’s recently generating a lot of buzz. Let’s explore some of the reasons why.

Quick cook time

We’re all pretty familiar with friction and how it creates heat quickly (seemingly out of nowhere) — just rub your hands together for a few seconds. Feel that warmth? Induction ranges have a similar phenomenon at play. Magnetic forces within an induction cooktop cause iron particles in the cookware to rub together (much like with the hand exercise). All that back and forth movement creates friction and within a few short seconds, the pan heats up. But it's not just any type of heat. It's an impressive, incredibly quick heat, with virtually no lag time. For instance, a -watt commercial induction cooktop boils six cups (1.42 liters) of water in only three short minutes. For comparison, it takes six minutes for most electric units and over eight minutes for a gas range to boil the same volume of water. That’s great news for busy kitchens looking to up their production and get tasty dishes out to customers quickly.

Even heat

When speed is of the essence, the last thing an operator wants to think about is whether their equipment is heating evenly or not. But the truth is, all equipment isn’t created equal. A burner or flame can concentrate heat in one area and cause burned, dried out or undercooked menu items. That translates into wasted food and unhappy customers. Quality, commercial induction cooktops paired with the correct pans (nothing fancy, just flat-bottomed and magnetic) allow the cookware to become the heating element. And with steady heat across the bottom of the pan, troublesome hot spots are eliminated, resulting in perfectly cooked food.

Precise temperature control

Along with even heating, well-made commercial induction cooktops precisely control temperatures via a convenient digital display. This function provides incredible cooking accuracy and responsiveness. With gas or electric cooktops, temperatures can be a guessing game and vary depending on what the operator perceives as low, medium or high heat. Have greater success recreating any recipe with the precise cooking digital displays.

Energy efficient

“If you can’t stand the heat” … well, you know the rest. It’s a saying for a reason. With ovens going, dish machines running and booster heaters heating, it’s no wonder commercial kitchens are sweltering at times. The intense energy foodservice operations pump out on the daily is one of the highest of any commercial setting. Finding different and even subtle ways to cut energy consumption not only saves on your bottom line but also preserves Mother Earth. Commercial induction cooktops conserve energy because 85-95% of the energy created by the cooktop goes directly into heating the food (remember how the pan becomes the heating element). That’s compared to only 45-50% from an electric range and only 35-40% with a gas cooktop. That’s up to 60% of energy released into the surrounding air (and contributing to that inferno of a kitchen). Whichever direction you choose, consider purchasing energy-efficient equipment to keep your kitchen cooler and your costs down.

Operational flexibility

In addition to energy-saving features, some operations need variability in their equipment. This enables an increased potential for shaking things up a bit. Have a food truck, concession stand or pop-up kitchen? No problem. Is space limited or you don’t want to be held to a specific kitchen design? With a small footprint, portable commercial induction cooktops might be the solution you’re looking for. Need to cook lots of food, and fast? Other larger operations with a more permanent setup may benefit more from a drop-in induction cooktop. These units are typically used for back-of-house applications and are installed to stay in one place. Both types of commercial induction cooktops have advantages, so assess your current setup and go with whichever option will benefit your operation more.

Increased safety

Upping the safety within your establishment should always be a priority. But, even with the best protocols in place, staff injuries (darn oven doors) still happen from time to time. However, since commercial induction cooktops stay cool to the touch, it’s one less hot surface within a busy kitchen to worry about. That’s most definitely music to any safety guru’s ears. And if that wasn’t enough, many induction units also have automatic shut-off capabilities and pan-sensing technology (meaning they won’t turn on unless a pan is present). Commercial induction cooktops’ safety features should make any establishment sit up and take notice — because after all, reducing injury and fire risks is most definitely a win.

Cleaning ease

Know what else is a win? Staff not spending loads of labor hours cleaning equipment. Quality commercial induction cooktops are often made of a completely smooth surface, making cleaning a breeze. And since the surface stays cool, there’s no scorched or crusted-on food that causes extra expended elbow grease. At the end of a long service, a quick cleanup process means fewer labor hours, cleaner equipment and much happier staff.

Automation features

Cleaning ease isn’t the only way to create less needed labor hours and more efficiency within your kitchen. Automated equipment is becoming a mainstay for foodservice operations, providing a way for staff to multitask while food cooks to perfection. Some commercial induction cooktops even have programmable presets, which allow the operator to digitally input multiple recipes into the unit. Now, with a simple push of a button, recipes are followed exactly with a perfect temperature and cook time — every time. After all, less labor paired with increased food consistency is an unrivaled combo for foodservice success.

All the advantages.

With the lengthy list of advantages, it’s no question that commercial induction cooktops are a benefit to any operation looking to advance its business. Want more info to curb your curiosity? Take a look at the list below for more resources.

If you are looking for more details, kindly visit Built In Induction Cooktop(ar,de,ru).