What is a commercial induction cooktop？
The commercial induction cooktop is a modern, efficient, and energy-saving cooking tool.
When the commercial induction cooktop starts working the coil below uses movement to generate a magnetic field.
When a pot containing iron comes into contact with the commercial induction cooktop, eddy currents occur,causing the commercial induction cooker to work.
Should I switch from gas to a commercial induction cooktop?
The answer is yes.
Many Chinese restaurants like to stir-fry over high heat, and chefs start using gas stoves from the beginning.
When a commercial induction cooktop appeared, we were worried about whether we should use the new products of the times or continue to use traditional cooking tools such as gas stoves. Below I will compare them from several aspects. After reading this, you will know how to choose.
What is the benefit of a commercial induction cooktop?
1. Price
why many restaurants are reluctant to switch to commercial induction cookers is that they believe that the purchase price of commercial induction cookers is higher than that of gas stoves.
This is a misunderstanding about the commercial induction cooktop.
First of all，after purchasing a gas stove, we also need to install ventilation ducts and other equipment.
In addition, the gas generated by the gas stove will travel directly upward.
When cooking with a gas stove in a container such as a wok, most of the gas will dissipate from the sides.
The efficiency of gas stoves is only 40%, which means that 60% of energy is wasted, but you need to pay for this 60% of energy.
Commercial induction cookers require simple installation and use efficiency of up to 90%!
In the long term, the cost of using commercial induction cookers is much lower than that of gas stoves.
2. No open flame technology
Lestov commercial induction cooktop can already reach cooking temperatures in a few seconds.
Generally speaking, a 3500W induction cooker can complete cooking within fifteen minutes.
You'll never get a real fire to kiss your food, but be able to cook standardized, delicious meals.
3. Environmental protection and safety
When commercial induction cookers are working, almost all the heat is condensed on the bottom of the pot, and there is no open flame, and no toxic gases such as carbon monoxide are produced.
In the summer, using a commercial induction cooktop is the wisest choice.
Chefs don’t have to endure high-temperature cooking environments, and there are no burn injuries.
Using a commercial induction cooktop will keep the kitchen fresh and clean.
4. Safety
There are too many accidents such as poisoning and suffocation due to gas leakage.
Commercial kitchens are the most used areas in restaurants. Cooking over an open flame presents a fire hazard.
It rarely causes accidents. After all, it has a variety of safety measures, such as automatic power-off and anti-dry burning functions.
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