The magic of culinary tools is impressive. But for the gas stove, it remains far from perfect. A closer look reveals that nearly 60% of the energy generated by gas stoves is lost—dissipating as heat into the busy kitchen atmosphere.

Enter induction cooking: the modern-magic stovetop.

By utilizing electromagnetism, induction stovetops achieve faster, safer, and more efficient heating compared to electric or gas ranges. For busy professional kitchens seeking to drive a stronger bottom line with greater output and reduced cost of ownership, an induction cooktop may just be the missing ingredient.

What is induction cooking and how does it work?

Induction cooking bypasses the classic chef’s dilemma of electric cooking versus gas cooking. Unlike these traditional methods that rely on heat transfer from burners, induction cooking uses electromagnetic fields to heat cookware directly.

The science behind the process can be summarized in three steps: 

1. A copper coil under the cooktop conducts an alternating electric current, forming a magnetic field.

2. When magnetic cookware, like cast iron or stainless steel pans, is placed on the cooktop, the magnetic field induces small electric currents in the cookware.

3. These electric currents encounter resistance in the metal, generating heat.

Since heat builds up directly within the cookware (instead of transferring from one source to another), electromagnetic induction is a fast and efficient cooking method—but these benefits are just the start.

Top 5 benefits of induction cooking

A commercial induction range is a game-changer in professional kitchens. Harnessing the unique nature of electromagnetic energy, induction cooking benefits often outperform traditional techniques.

Let’s delve into the top five induction cooking benefits:

1. Faster cooking – By cutting out the middleman in heat transfer, induction allows for near-instant heating, shaving precious minutes off cooking time.

2. Precise temperature control – Smart induction cooktops offer full temperature control. This precision enables chefs to execute a range of tasks, from simmering delicate sauces to searing meats, without over or undershooting by a single degree.

3. Superior safety – An induction cooktop surface only heats up indirectly through contact with hot cookware. Without open flames or heated elements, the risk of burns, injuries, or kitchen fires is minimized compared to standard commercial ranges.

4. Easy to clean and maintain – With a smooth glass cooking surface free of grates or burners, an induction cooktop simply requires wiping down with a damp cloth rather than intensive scrubbing of burnt-on spills.

5. Cost-effectiveness – While the initial investment in induction technology is higher than gas or electric stovetops, the long-term savings in energy costs can add up. Lower energy consumption translates to almost halved energy costs annually compared to conventional electric ranges.1 Not to mention, the overall advantages of running a more energy-efficient kitchen extend beyond cost considerations.

These advantages have made induction cooktops the go-to choice for a growing number of commercial kitchens. With no open flames or fumes associated with a traditional cooktop, electromagnetic induction offers a simpler, safer avenue for kitchens to increase output—without sacrificing quality.

Comparing induction cooking with traditional methods

Outside of the primary benefits, induction ranges offer significantly greater levels of energy efficiency for commercial kitchen environments. Let’s break down the specifics:

● Induction cooking vs. gas cooking – While gas cooktops provide a visible, live-fire cooking experience favored by some chefs, only 40% of the energy consumed is transferred to the food. The remainder is emitted as waste heat, contributing to an already hot working environment. An induction cooker transfers about 90% of energy directly to the food—heating meals instead of elbow room.

Legislators and climate advocates have recently pushed to restrict natural gas hook-ups in many U.S. cities and counties to curb carbon emissions, beginning with the 2019 natural gas ban in Berkeley, California. While some states have pushed back with legislation that prohibits gas bans, many commercial kitchens are turning to induction cooking as an environmentally friendly, cost-effective alternative to stay ahead of the curve.

● Induction cooking vs. electric cooking – Standard electric ranges utilize heating elements to warm the stovetop, which then transfers heat to cookware. This method also results in wasted energy. Electric elements also have more complex designs that can fail over time and drive up maintenance costs. In contrast, induction ranges consume approximately 45% less electricity for the same tasks, and with fewer parts. 

Perhaps the greatest drawback to induction technology is the base cost, which averages higher than traditional methods. This may be compounded by the need to purchase induction cookware, as any non-magnetic pots and pans would need to be replaced (though the stainless-steel cookware standard for commercial kitchens is magnetic). 

Induction cooking in commercial kitchens

Despite the higher up-front cost, induction technology’s unique advantages make it an ideal choice for a wide range of commercial culinary settings.

For restaurants, cafeterias, and catering businesses seeking to upgrade equipment to induction ranges, key advantages include: 

● Faster cooking times to keep up with customer demand

● Superior temperature control for consistent cooking

● Improved working conditions and reduced risk for employees

● Lower monthly energy consumption and utility expenses

● A sleeker, more hygienic cooking surface

Another unique draw of induction cooktops? Their superior portability. Embedding a portable induction hob in a commercial kitchen means that chefs can:

● Have a heat source directly and conveniently at their station, anytime

● Complete a wide variety of tasks throughout the day using a single heat source

● Cook in front of guests for an unforgettable dining experience

As induction cooking continues to gain mainstream acceptance, professional kitchens stand to reap sizeable benefits from incorporating induction equipment into their culinary operations. 

Achieve induction cooking excellence with Breville commercial

Induction tops provide the precision, efficiency, and versatility needed to excel in busy commercial cooking environments—while also contributing to safer work environments.

For a commercial-grade range that maximizes the benefits of induction technology, Breville Commercial offers world-class quality.

With ultra-precise controls that eliminate the guesswork, the Breville Commercial’s Professional induction cooktop and other specialty equipment are designed to equip catering operations, restaurants, commissary kitchens, and home chefs with unmatched versatility. 

Discover how Breville’s commercial kitchen equipment can make a difference in your space today.

Sources: 

1. Electric Power Research Institute. Induction Cooking Technology Design and Assessment. https://www.aceee.org/files/proceedings/2014/data/papers/9-702.pdf

2. The Guardian. Berkeley’s first-in-the-nation natural gas ban is dead. But is the battle over? https://www.theguardian.com/environment/2024/apr/09/berkeley-natural-gas-ban-lawsuit-repeal