Powerful, immediate, precise, effective, and practical are some of the various qualities of induction cooktops. Many of the world’s topmost chefs are induction cooking enthusiasts. Professional cooks once known for their mastery of gas and flame are now adopting induction cooktops. These are considered a more environmentally friendly alternative to electric or gas stoves.
Induction cooktops make the mark for reliability. A restaurant cooktop – whether it’s gas, electric, or induction should be strong and resilient to handle heavy-duty cooking. Cooktop panels are used for both home and commercial kitchens, passing quality performance and safety tests that meet or surpass global standards
French Chef William Boquelet, one of the first users of induction cooktops said, “A return to another mode of cooking is not possible.”
Similarly, Ramsden says amateur cooks can create culinary wonders even on a smaller induction hob. “Once you get the hang of them, they’re far easier than cooking on gas or electric.”
Cooks love induction cooking due to the exceptionally fast heating and the heat control provided through a high-performance glass-ceramic surface. Induction technology warms the pan while neither the surface nor the surrounding area heats up hence little or no heat escapes into space. Keeping the temperature cool within the restaurants and the kitchen concluding is a major benefit. These tops are far easier to wash down after use, which is one of the best reasons to settle on induction over gas. It’s much faster to cook with induction, you can increase or decrease the temperature more quickly. Cutting energy use, once you don’t need it, makes an enormous difference in a commercial kitchen. Induction tops are a lot safer especially when you have kids around. It’s easier to make chicken or beef stocks overnight without worrying about the flame. Restaurant service improves when cooking is more efficient. Chefs can increase the speed of service and keep stocks and sauces at the desired temperature. Even water boils in half the time. Last but not the least it allows to expand once creativity and makes the quality of product sublime.
Chef Tim Spedding of London, says they “are commonplace in most commercial kitchens because they provide a clean, efficient and versatile heat source with very low investment.”
Here are some tips for cooking with induction cooktops.
Miseen place is French for preparing all the ingredients before you begin cooking. Cookware heats much faster on an induction cooktop in comparison with traditional hobs. The heat range and precise temperatures on induction hobs allow you to make sauces and fancy confections that you simply may have thought were reserved for professional kitchens.
In recent years, induction cooktop technology has taken major leaps forward while prices fell alluring more chefs and residential cooks to make the switch. One may find more affordably priced units now than in the past. To conclude, induction tops have proven to be more beneficial in comparison to other traditional stoves. From winning hearts and improving the taste these tops are lifesavers for most chefs and cooks.
“I love, love, love the induction technology,” says Rick Bayless, winner of Bravo’s Top Chef Masters.
Here is a great video explaining the pros and cons of using induction Cooktop