Induction Cooktops
-- Foodservice Equipment & Supplies, 9/1/2008 12:00:00 AM
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• Types Induction cooktops typically come in countertop and drop-in models. Specialty units, such as wok cooktops, have a concave surface that heats larger portions of the pan. Induction technology is also used for specialty chafing dishes, buffet displays and food delivery bags and systems.
• Capacities/Footprints: Induction cookers almost exclusively come in one- and two-burner models. Single-burner countertop units usually require about 1½-sq.-ft. of space, while two-burner units need less than 3-sq.-ft.
Induction cookers typically can generate a low temperature of less than 100°F. and a high temperature of between 440°F. and 500°F. Some high-capacity units can reach in excess of 600°F.
• Energy Source(s): Models are generally powered by electricity and operate on 100V-120V or 200V-240V, with some slight variations.
• Manufacturing Method: Induction cookers consist of an induction coil surrounded on the sides and bottom by a stainless-steel casing, and on top by a glass or ceramic surface.
• Standard Features: Induction cooktops operate by running electricity through an induction coil that produces a high-frequency magnetic field that extends just a few inches above the cooktop. When cookware made of ferrous material, (i.e., material that reacts to magnetism such as steel, iron, nickel and various alloys), is placed on the cooktop, this magnetic field causes the molecules in the cookware to vibrate, thereby heating the pan. Since the cooking surface of an induction unit is made of non-magnetic materials, it is not heated by the operation of the unit. Though heat can transfer to the cooktop from the pan, the temperatures are usually too low to present a safety risk.
Cooktops come with either a computerized touch-control panel or button- and knob-based controls. Controls allow users to adjust the heat by temperature, cooking level or both. Control panels that rely on cooking levels to select temperatures generally offer between 20 and 100 settings.
• New Features/Technology/Options: New on the market are induction-based buffet servers. These units include a cabinet with a granite or glass surface sitting over induction coils. Foodservice staff can then place chafing dishes made of magnetic materials directly on the surface, heating the dishes to set temperatures and keeping food warm without the need for portable canned heating fuels. Also offered are induction-based systems that can be used with pizza delivery or the delivery of other food to ensure that products are hot upon arrival, and chafing dishes with built-in induction systems that hold food at safe temperatures.
• Prime Functions: Foodservice operators can use induction cooktops in place of traditional gas and electric ranges and burners. Since they can be plugged into almost any electrical outlet, they are especially well-suited for display cooking stations, such as omelet bars and made-to-order stir-fry stations, and for catering and buffet services.
• Key Kitchen Applications: Induction cooktops can handle essentially every task normally assigned to gas and electric ranges. They can be used to pan fry, sauté, boil water, cook eggs, etc.
• Purchasing Guidelines: Induction units offer many benefits. The technology allows for extremely fast heating that is even quicker than cooking with gas. Since induction heats cookware through a magnetic field, it produces less heat overall then gas or electric ranges. This lowers the ambient temperature in an operation’s kitchen and reduces air conditioning costs. The cooking technology also is more efficient than gas or electric, with up to 90 percent of the energy an induction unit consumes going to heat the cookware.
In addition to being ideal for front-of-the-house applications, the small size of induction cooktops makes them simple additions to a back-of-the-house cookline. Because they can be introduced into an operation with such ease, induction cooktops allow for easy menu expansion.
Customers must be informed that only pans made with ferrous metals can be used in induction cooking. It is strongly recommended, however, that operators cooking with induction use specially designed induction-ready pans, as they will produce the most even heat and most efficient cooking.
• Maintenance Requirements: Operators should clean the ceramic surface regularly. They should also be aware that induction cooktops must have proper clearance to cool their electronic components.
• Food Safety Essentials: Since they don’t rely on an open flame like gas stoves or heated ceramic cooking elements like electric stoves, induction cookers greatly reduce the risk of accidental burns to kitchen staff and to customers in a display cooking situation.
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