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Upgrading to induction cooking can offer many benefits for restaurants and cafes, offering several advantages over traditional gas or electric cooktops.
Induction cooktops heat up faster and provide precise temperature control, which can significantly reduce cooking times and improve kitchen efficiency.
Induction cooking is more energy-efficient, with about 85-90% of the energy used directly heating the food, compared to 40-50% for gas and standard electric. This can lead to substantial savings on energy bills.
Induction cooktops remain cool to the touch, reducing the risk of burns and kitchen fires. They can also have automatic shut-off features and pan-sensing technology.
There are real health benefits from removing gas from your kitchen, with improved air quality and less heat.
The smooth, flat surface of induction cooktops makes them easy to clean, saving time and labour.
The upfront cost of induction cooktops and compatible cookware can be higher than traditional options. However, the long-term savings on energy and maintenance can offset this initial investment.
Restaurants may need to upgrade their electrical systems to support the high power requirements of commercial induction units.
Most steel and iron cookware will work with induction, but glass, aluminium and copper cookware are not suitable. You can test your existing cookware with a magnet – if the magnet sticks, it should work on an induction cooktop.
Staff may need training to adapt to the new cooking technology, which can initially slow down kitchen operations.
Overall, while the transition to induction cooking involves some initial costs and adjustments, the long-term benefits in efficiency, safety, and sustainability make it a worthwhile investment.