With induction cooking technology, equipment performs faster and with greater control than ever before.
Foodservice operators can choose from various types of induction equipment, including countertop and heavy-duty models for both front- and back-of-house cooking. Available formats of induction cooking technology include cooktops, stockpot ranges, griddles, planchas, braising pans and woks. Cooktops and ranges are used most often. This equipment is suitable for a variety of applications, including boiling, cooking, reducing, sauteing, searing and holding.
With induction technology, the pan serves as the heating element. An alternating magnetic field utilizes a copper coil, which is fed current at a specific frequency and power level. When a metal pot or pan is placed on the surface, it creates an electric current in the steel. This reaction from metal against the current produces heat that cooks product.
Induction cookware must contain ferromagnetic materials, which produce the electromagnetic field necessary to cook. Pot and pan materials such as cast iron, carbon steel and magnetic stainless steel are suitable for this equipment. Manufacturers also offer induction versions of aluminum, copper and stainless-steel cookware. If a magnet sticks to the vessel, it can be used for induction cooking.
Induction heat offers a variety of benefits. Because it requires no grate, coil or radiant burner for heating, induction units direct energy into the pot or pan. This means cooking temperatures can be immediately increased or decreased with no delays. Also, there is no wasted energy since the air around the pan isn’t heated.
Because there are no open flames, staff isn’t contending with burns, fires or gas leaks. This improves kitchen safety during the cooking process. Kitchens also stay cooler since induction equipment doesn’t emit heat outside the cookware.
Along with saving energy, this technology decreases ventilation system loads. This means exhaust fans and AC units work more efficiently, saving on operational costs.
Some operators find this low-powered equipment more accurate than fuel-based heat sources and a good alternative for operations that are prohibited from using open flames. In addition, induction cooking helps prepare food quickly in front of guests, can reduce day-to-day operating costs and may improve aesthetics in the front of house, thanks to the ranges’ low profiles. These units also operate with 85% to 90% efficiency, depending on the unit.
All induction equipment has three basic components. Sensors that read pan temperatures are located under the glass surface. A copper coil creates a magnetic field, while a control board with a central processing unit (CPU) controls all the inputs and outputs of the unit. Most induction units come with a rotary switch that sets the power level. Many manufacturers also offer temperature control settings, but this feature’s reliability depends on the type of pan and quantity of sensors used.
Commercial induction ranges generally require dedicated circuits with 208 to 240 volts. While a single burner unit may need 1.8 to 3.5 kW, multi-burner commercial ranges can require 10 to 15 kW or more.
Lower-wattage induction ranges require minimal power, with a single 20-amp circuit accommodating three warmers. Generally, municipalities do not require ventilation units for induction units.
Some operators place higher-wattage induction units in island buffets as part of a saute station where display cooking of foods such as eggs, pasta and stir-fry occurs. Typically between 1400 and 1800 watts, these systems appear identical to lower-wattage versions. Aside from the wattage, the biggest difference is that higher-wattage units offer more control settings for various cooking applications.
Purchasing Considerations for Induction Equipment
Induction ranges are especially popular in high-traffic restaurants and institutional cafeterias with limited space. These are available in built-in and portable models; which is more appropriate depends on the application, among other factors.
Operators can choose from countertop and drop-in versions in single- and double-hob models, which offer a front-to-back or side-by-side configuration. There also are griddle-top models with hidden warmers to heat through the countertop.
Power options vary by unit, ranging from 450-watt warming units up to 10-kW stockpot versions. Units up to 1800 watts generally utilize 110/120 volt power, while those that consume more than 1800 watts typically use 208- or 220-volt circuits. Lower wattages, those units up to 1500 watts, are suitable for food warming. Units ranging from 1800 to 2500 watts are better suited for breakfast preparations, while 3500 watts and higher induction ranges are geared for more extensive commercial cooking. Higher-wattage ranges also are used with 60-quart stockpot applications.
Single-hob induction ranges typically measure 13 to 15 inches wide, 15 to 17 inches deep and 3½ to 5 inches tall. Double units measure 27 to 30 inches deep. The hobs generally will hold a 14-inch-wide vessel. Typical stockpot capacities range from 24 to 40 quarts but can be larger. High-powered induction ranges that must accommodate stockpots and braising pans will tend to grow in size with power level.
Induction equipment materials vary. Exterior construction includes either plastic or aluminum housings with tempered glass tops at the low end to more costly heavy-duty stainless-steel housings with ceramic-glass composite tops at the high end.
If an induction range is built into a countertop, ventilation underneath will be necessary. The magnetron, which produces the heat, will burn out if there is no ventilation.
Although standard features include empty pan protection, some units have the ability to adjust to varying cookware, voltages and electrical cycles. Operators can choose from control knobs or touch pad operation. Control panels that rely on cooking levels to select temperatures generally offer between 20 and 100 settings. The latest models have leveling feet to adjust to uneven tabletops.
Newer innovations include hidden induction warming units installed beneath the countertop and reconfigurable units built into or used on countertops. More unique features include the capability of remoting the electronics to allow the installation of refrigeration bases or ovens underneath the induction unit.
Cleaning and Maintenance for Induction Equipment
Because induction ranges and cooktops have a smooth, ceramic glass surface without grates, nooks or crannies to accumulate grease and spills, these units are easy to clean. Also, unlike gas ranges that require regular burner cleaning and gas line inspection, induction ranges have few moving parts with minimal maintenance requirements.
When working with induction ranges and cooktops, utilizing induction-ready pans that have even bottoms is important since uneven pans will not cook uniformly and may damage the cooktop.
Since induction surfaces don’t heat up like traditional cooking equipment, spills and splatters won’t burn onto the glass, making cleaning much easier. Allow the glass cooking surface to cool prior to wiping clean with a mild dishwashing detergent. Avoid abrasive cleaners or scrubbers as these could scratch the surface.
Keep induction surfaces clean and free from food debris. If the underside has an air intake, regularly inspect and clean it in accordance with manufacturer guidelines to ensure proper cooling of the unit’s internal components.
Operators should use these appliances in an ambient environment less than 104 degrees F.
Induction cookers have ventilation and intake ports designed to keep the internal electronics cool, but these need to be kept clean and unobstructed. In addition, operators should avoid using these ranges in close proximity to high grease- or moisture-producing appliances.
Inspect the cooking surface regularly to check for signs of scratching or damage. Though small scratches won’t affect performance, these should be monitored in case they get worse. Also, check ventilation grills and cooling fans for dust accumulation monthly, using compressed air for cleaning if needed.
A number of induction cooktops include self-diagnostics that will indicate if there is something wrong with the unit, such as an issue with the electrical supply, blocked grease filters or overheating. When an older or heavily used induction cooktop is not operable, its service life has most likely ended and it should be replaced.
If the range fails to maintain temperatures or can no longer read an induction-ready pan, it should be retired. Also, if the surface of the induction range is damaged or cracked, operators should immediately disconnect the range from its power source and replace the unit. Finally, if the induction range fan stops working, replacement is also most likely warranted.
As with any appliance, induction ranges will eventually require servicing. Most manufacturers recommend induction ranges be examined once a year by an authorized technician, who should test its operation, inspect the cooktop and correct deficiencies.
