Wow Your Guests With Induction Action-Cooking
Hadar Cohen AviramA Q&A with Hadar Cohen Aviram, marketing and R&D chef, Food Service Division, Panasonic Consumer Electronics Co.
Q. What are the benefits of induction cooking systems to the lodging industry?
Hadar Cohen Aviram: Induction is a very safe form of cooking. The cooking element is a powerful, high-frequency electromagnet that transfers energy (heat) to metal cooking vessels. Thus, only the metal that is in contact with the system will warm up with no residual heat to the environment. That's why induction cooking is perfect for lodging operators who may need the ability to cook in large halls, venues or in front of clients without the need for a hood or ventilation.
Q. What is the latest innovation in this technology?
HCA: Until now, to use induction you had to own induction-ready pans. Panasonic is the only company who offers an induction cooktop line that accepts all metal pans, including copper and aluminum, which traditional systems don't work with. Without the need for special pots and pans, operators don't need to make an extra investment for additional cookware. This is because our systems utilize more coils in the heating body that send higher frequency waves, which is needed to warm up less-magnetic types of metal. This opens opportunities for lodging operators who want to use copper pans for action stations and demos.
Q. What have been the challenges with induction heating?
For lodging operations who need the mobility to cook anywhere, induction cooktops from Panasonic offer endless opportunities.
HCA: Chefs know that when a new ingredient is introduced to a pan, the temperature typically drops and takes time to recover. Our induction stove tops have an IR (infra-red) sensor that, unlike traditional thermostats, can check and adjust the pan temperature when a new ingredient is added — so the temperature recovers faster. This contributes to a better tasting end product: the steady high heat helps steam evaporate, thus preventing "sweating" and steaming of the ingredients in the pan, resulting in a superior end result. These units also can be pre-programmed for specific dishes and temperatures, ensuring consistency within
the menu.
Q. How are you seeing these systems increase back-of-house efficiencies?
HCA: We're seeing increasing popularity in restaurant pastry stations, which don't typically have dedicated stove tops. Many times, these chefs are waiting for an open spot in another part of the kitchen for heating liquids or sauces. Panasonic's induction cook top is mobile, so it can be moved into any area of the kitchen for use, then be stored away afterwards. This also offers more gentle heating for delicate sauces used in desserts. Lodging operators also can use hotel pans for simmering with these units and save time and dirty dishes.
Q. How can induction cooking help expand a lodging operation's foodservice program?
The MK3500 commercial induction cooktop works with all metals, even copper and aluminum.
HCA: These systems are mobile and don't require ventilation or hoods, so this opens up their use to almost anywhere. Buffets, cooking demonstrations, display cooking and events and banquets can benefit from this equipment. For those not wanting to invest in extra infrastructure, but who are looking to expand their foodservice programs, induction cooking is a great option.
