With the conversations around kitchen electrification continuing to gain traction — and debate — there’s one piece of equipment that’s proving to be an important player in this movement: induction ranges. At least, that’s the viewpoint of Richard Young, director of outreach at the Frontier Energy Food Service Technology Center (FSTC) in Northern California.
Richard Young“Induction cooktops have been around commercially for 25 years — they’re not new,” says Young. More operators and even culinary school instructors now pay more attention to them as operators seek options to reduce carbon footprint and heat in commercial kitchens. Here Young outlines five main benefits of working with induction.
1. Demonstrate a commitment to sustainability
First off, Young says, induction burners look different than open flame gas burners and clearly showcase an electric-forward environment. “Many large operators and chains have corporate sustainability goals, so if you’re walking through a kitchen or want to showcase those goals to customers, it’s easy to see the all-electric, clean energy, induction range top, alongside maybe the LED lighting, water-saving fixtures and other features,” he says.
2. Cost less to operate than gas over time
Even though capital costs for induction ranges are higher initially, over time they don’t cost more to operate than gas, according to case studies conducted by the FSTC, Young says. Plus, operators can choose from a range of light-duty to heavy-duty induction cooktops, which can lower the capital cost barrier. There’s also not a need to completely invest in all new pots and pans. “Induction ranges just need the pans to be magnetic, so cast iron and decent quality stainless-steel pans will often work,” he says. “What doesn’t work with them is low-cost aluminum pans and stock pots.” Operators looking to make the investment in induction burners and cooktops will likely spend the money on better-quality cooking vessels anyway, he adds. The other benefit of induction in this case, Young says, is that there’s no carbon buildup on the bottom of pans and pots like there is with gas over time, so if operators do invest in new cooking vessels, they’ll last longer on induction.
3. Maintain temperature accurately
“Induction maintains absolute control of temperature, which can lead to reduced food waste,” Young says. “If you’re making a food that is sensitive to scorching, like clam chowder, you can set the temperature at 180 degrees F and not have to worry about it changing. And the temperature setting will remain the same from day one to five years later – it’s electronically controlled.” With gas, over time, burner power can vary, “especially if they get clogged or are not cleaned properly or the air shutter is improperly set,” Young says. “Gas can also change seasonally — during the wintertime, for example, the Btu value of gas can fluctuate.” (For more information on gas appliance maintenance, check out this free guide).
What’s more, the design of some heavier-grade induction burners mimics gas ranges by having knob positions for a smoother transition for cooks and chefs going from gas to induction. Other units feature numerical settings from 1 to 10 with exact temperatures at each click.
4. Safe and easy to clean
With induction “you don’t have to do any special cleaning and maintenance; just wipe off the top,” Young says. And without an open flame, “it’s much harder for fires to start,” Young says. “Sure, if you put a saute pan of oil on an induction and set it at full tilt, it will get hot enough to potentially flash, but you won’t have flames spilling out and around pots, which can cause a much larger fire.” Young says that while recently dining at a ramen restaurant a large stock pot filled with oily water spilled over and created massive flames that required staff to think quick to put it out before the fire suppression system was setoff (everyone was OK).
5. Advantages for lowering kitchen temps
Last but not least and possibly the most important benefit right now, Young says, is that induction burners can help foodservice operators comply with new regulations states and municipalities continue to hand down. For example, earlier this year California’s CalOSHA ruling took effect. On June 20, the Occupational Safety and Health Standards Board approved California Code of Regulations, Title 8, section 3396, “Heat Illness Prevention in Indoor Places of Employment,” which mandates new maximum indoor temperature ceilings at 87 degrees F in workplaces (including restaurants and foodservice operations) where workers are not wearing protective clothing and gear to prevent worker exposure to risk of heat illness. This standard went into effect on July 23, 2024. Young says that there’s a separate national OSHA regulation that will be coming along shortly, but for now, operators and the industry working in California should pay attention to the CalOSHA rule as a heat illness guide. And it would not be out of the norm for other states to follow California’s lead in the future.
“Induction cooktops do produce radiant heat in the kitchen space, but it all goes up the hood and none makes it into the space to heat up the kitchens” Young says. “This cuts down on the overall heat of the kitchen.” Gas and all electric-resistance cooktops, on the other hand, can be some of the most radiant heat-producing aside from broilers. “In some cases, electric ranges are just as hot if not hotter than gas.”
While smaller, independent restaurants might be able to make a case to get around the new OSHA regs, this will be much tougher for larger operators and full-service chains using burners and ranges. “We’re not sure yet how the new law will be enforced, but the message is this is happening and you have to pay attention to it,” says Young. “This is a sea change in the industry; an acknowledgement that we can’t put humans in these working conditions.” Some of the leading tech companies in the Bay Area with all-electric kitchens are some of the first to invest more heavily in induction burners for sustainability and new heat regulations, Young points out.
Good news —in California, Young says, there are rebates available for induction cooktops, with some rebates paying $250-per burner, up to $1,000 for a four-burner unit. Check out the list of rebates here as well as the qualifying products list (click on the cooktops tab). If you are outside of California, check with your local utility to see if there are rebates. Induction is spreading nationwide and more utilities will be supporting this emerging technology.
