Induction Cooktops & Burners

Commercial Induction Stoves: What You Need to Know

Many professional chefs have replaced their traditional electric and gas ranges with commercial induction cooktops. Some people consider these units the best of both worlds, combining the quick heating that gas ranges are known for and the energy efficiency and cooler kitchens of electric cooking. For maximum efficiency, shop our selection of ENERGY STAR commercial induction cooktops, which are certified to use less electricity than the average standard model.

Much like traditional ranges, commercial induction ranges are available as standalone units with cabinet or oven bases. They also can be installed inside a countertop to create a flush cooking surface. Portable units are available, which are ideal for kitchens with limited space as they can be stored away when not in use. They're also great for catering or other businesses that create mobile kitchens for onsite events.

Common Questions About Commercial Induction Cooktops

What is a commercial grade induction cooktop?

Elements on a commercial induction stove consist of copper coils beneath the cooking surface that generate electromagnetic fields, which create heat directly inside ferrous cookware. The advantage of this method is that food can be cooked much quicker than with traditional electric burners. These types of ranges provide precision controls, so you know exactly how much heat is generated when you adjust the temperature. Additionally, the cooking surface stays relatively cool because the heat is created directly within the materials of the cooking vessel instead of the range itself.

Why do I need electronic controls?

Commercial induction burners offer control over cooking temperatures that traditional methods can't always provide. Cooks who value that precision may prefer this type of cooking equipment. Many of these have digital controls and LED displays. Along with their energy efficiency, some commercial induction cooktops include a feature that detects the presence of pans and shuts off operation when one isn't present. This also can detect if an operator attempts to use nonmagnetic cookware and keeps the element off if that happens. This conserves electricity by using power only when needed.

How can I maintain my commercial induction hotplate?

The cooking surface on a commercial induction burner is glass-ceramic, which acts as an insulator and doesn't transfer heat very well, so heat generated in the cookware isn't absorbed into the surface but is used to cook the food. This results in an energy-efficient cooking method that keeps the surface relatively cool to the touch. These glass-ceramic surfaces are also durable and designed to resist impact, so they hold up well in high-volume operations. The stainless steel bodies of these units enable swift cleaning and enhance durability.

How should I choose an induction cooktop?

To work with a commercial induction range, your pots and pans must have magnetic bottoms. The magnetism in a cooking pot comes from the presence of iron, so cast iron cookware is always a safe bet. Although all stainless steel has iron in it, some types aren't magnetic. Choosing the right kind of cooking vessel for these ranges might sound intimidating, but it shouldn't be. You can check any type of cookware for compatibility using a common refrigerator magnet. Simply take the magnet and press it to the bottom of the pot in question. If it sticks, then that pot can be used with one of these units.

Even if you don't own any magnetic cookware, it's still possible to use nonmagnetic cookware with a commercial induction cooktop. In order to do that, you'll need to buy an induction disc, which is a thin plate of magnetic material that's placed between the pot and the element. It responds to the element as magnetic cookware would, and then transfers the heat produced to the nonmagnetic pot. This is less effective but is always an option when you want to use a favorite nonmagnetic pot with your commercial induction cooktop.

Can I use a wok with a commercial induction hotplate?

Woks are a traditional style of cookware found in the cuisines of many regions in Asia, and they're gaining popularity worldwide. Usually made of steel, they're round with curved sides and deep, round bottoms. Their round bottoms and high walls make them excellent for cooking lots of food quickly. Many chefs run into problems when using woks because their round bottoms make it impossible to set them on a standard burner. The surface of a wok version of the induction cooktop has a bowl-shaped indentation to accommodate the unique shape of a wok. This enables cooks who value the versatility and efficiency of a wok to use them with a commercial induction cooktop.

Advantages of Commercial Induction Stoves

Fast Cooking: Induction stoves heat cookware directly using electromagnetic fields, offering quicker cooking times compared to traditional electric and gas ranges.

Energy Efficiency: Induction cooktops are extremely energy efficient, using less electricity than traditional models, which can reduce energy costs for your business.

Precise Temperature Control: Provides chefs with precise, responsive temperature adjustments for optimal cooking control.

Cooler Kitchen Environment: The cooking surface stays cooler, helping maintain a comfortable and safe kitchen environment by reducing heat buildup.

Durability and Easy Maintenance: Glass-ceramic cooking surfaces are durable and easy to clean, while the stainless steel bodies are built to handle high-volume kitchen environments.