B&I Catering – Induction Feature

In real terms the cost of induction equipment has come down significantly over the last 20 years due largely to the reduction in component costs and the greater number of manufacturers moving into the market. In addition, most chefs coming into the workplace are familiar with induction and its capabilities, having been exposed to it during their training. This has helped to increase its popularity, as have its ‘green’ credentials and the fact that it is possible for manufacturers to create more “flexible” pieces of equipment.

With induction technology it is possible to maintain a surface to a very specific temperature and this is great for chefs and operators who need to maintain exactly the right temperature depending upon whether they are cooking, searing or colouring. And, of course, induction means reduced heat up times and less ‘direct’ heat being emitted into the kitchen.

There are multiple misconceptions with regards to induction cooking – it’s magic, how does it work? The biggest issue though is getting the operator to understand that the better the quality of the pan the better the result will be. It’s no good investing in good quality induction if you use poor quality pans and cook ware.

Operators should consider life time costs and energy consumption – as a capital cost induction is still more expensive than a traditional piece of equipment. However, the energy consumption over the lifetime of the product is going to be significantly reduced and this reduced operating cost gives a far better return on the investment when compared to “traditional” heating methods. Not to mention the reduced costs in terms of extraction and a more comfortable and safer working environment.