Professional induction cooktops, or professional electric induction cooktops, are increasingly chosen by those who need to cook quickly, impeccably, efficiently, and safely. Therefore, professional induction cooktops are ideal for meeting the needs of restaurants and all those businesses that aim to excel in food preparation.
Induction Cooktops: How They Work
Professional induction cooktops are technologically advanced and widely used in professional kitchens by restaurateurs. The operating mechanism of professional induction cooktops is quite simple and does not generate a flame to heat the pots, unlike gas systems, but operates in a completely different way.
Operating System
The operation of professional induction cooktops occurs through the Joule effect. Induction cooktops consist of a homogeneous glass-ceramic surface, under which coils are arranged on a ferrite core. When the pot makes contact, the induction cooktop activates, and an electric current passes through the coils. This process creates a magnetic field that generates heat in the bottom of the pot, causing the cookware on the induction burner to heat up.
Heating is confined to the bottom of the pot and does not affect the entire induction cooktop surface. Thanks to this feature, chefs are protected from burn risks while cooking. Additionally, the induction cooktop, which activates upon pot contact and deactivates when the pot is removed, promotes energy savings.
Types of Professional Induction Cooktops: Zoned, Full-Surface, Wok
There are different types of professional induction cooktops, with depths ranging from 50 cm to 90 cm. Their names are derived from the portion of the surface dedicated to induction cooking and their functionalities. Therefore, these induction cooktops are named as follows:
- Professional induction cooktop with 1 cooking zone
- Professional induction cooktop with 2 cooking zones
- Professional induction cooktop with 4 cooking zones
- Professional full-surface induction cooktop
- Professional induction cooktop for wok
How to Choose a Professional Induction Cooktop
When choosing an induction cooking system, there are several criteria to consider, such as connectivity (for those who need ‘smart’ kitchens), energy consumption, and the various functionalities that professional induction cooktops can offer, such as temperature control, power boost, power levels, cooking time programming, and the APIS (Adaptive Power Induction System), an innovative adaptive system that allows the use of low-quality induction pots without interrupting cooking, running dry, or deforming the container.
The thickness of the glass-ceramic induction cooktop is an important criterion, as is the quantity and quality of sensors beneath the glass-ceramic, which can prevent accidental operation and provide greater safety in the workspace.
Essential Features
The market offers a wide and varied range of professional induction cooktops, which can be overwhelming. However, some practical elements can aid in the decision-making process.
Consider the available space in your kitchen when choosing the depth of the induction cooktop. Additionally, evaluate how many burners are essential to meet the cooking needs of your restaurant business. The more food you need to cook simultaneously, the more cooking zones on the glass-ceramic surface of the professional induction cooktop are necessary for the chef to cook efficiently and safely.
Another factor to consider is the ease and speed of cleaning the induction cooktop, which, being smooth and sealed, presents no obstacles during cleaning. The speed applies not only to cleaning but also to the cooking process, as the heat reaches the pot directly with minimal heat loss compared to traditional cooking systems. For this reason, the professional induction cooktop is the most efficient electric cooking system on the market.
Induction Cooktops: A Beneficial Choice
Professional induction cooktops initially present what might be considered disadvantages:
- Higher initial cost compared to traditional cooking systems
- Electricity consumption
- Use only of suitable pots with a ferrous material bottom for induction
These disadvantages compete with the many advantages offered by an electric induction cooking system:
- Low thermal dispersion
- Fast and precise cooking
- Increased safety
- Energy efficiency
- Ease and speed of cleaning
- Eco-friendly
- Elegant design
If you want to purchase a professional induction cooktop and need more information, contact the Cook-In team. We are always available to advise you on the most suitable custom solutions for your needs.
