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0 A commercial induction range is fast becoming a top choice in hospitality kitchens, as it offers improved efficiency, safety and consistency.
Here’s why this type of cooking offers numerous advantages:
Increased Speed and Consistency
Unlike gas or traditional electric cooktops, induction units use electromagnetic energy to heat the pan directly, resulting in faster, cleaner and more precise cooking.
Because heat is generated within the cookware itself, it reaches cooking temperatures far faster than gas or electric options. This reduces waiting time, speeds up service and increases overall kitchen productivity, especially during peak hours.
The precision temperature control allows chefs to maintain consistent results, reducing the risk of overcooking or burning dishes.
Enhanced Safety
Safety is a crucial concern in commercial kitchens. A commercial induction range, such as the examples seen at www.targetcatering.co.uk/induction-suites/commercial-induction-range, has a cooking surface that stays cool to the touch, greatly reducing burn risks.
There’s also no open flame, which minimises fire hazards and lowers the chance of accidents.
Additionally, since heat is only created when compatible cookware is placed on the surface, the risk of leaving a burner on unnoticed is significantly reduced.
Better Energy Efficiency
Induction systems are as much as three times more efficient than gas, helping to reduce costs and keeping kitchen temperatures more comfortable for staff.
This also reduces the strain on ventilation systems.
Easier Cleaning
Induction cooking simplifies cleaning.
The cooker’s smooth, flat surfaces mean spills don’t burn on to the cooktop, making end-of-shift wipe-downs much quicker and kitchen hygiene easier to maintain.
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