Most soup wells make use of electric heating elements and water to keep food warm. The use of water ensures that the inset is surrounded by a gentle, even heat, helping prevent food from burning to the sides or drying out. However, some drop-in soup well models use dry heat to keep soup warm. These models make use of induction, which can convey a very precise, evenly spread temperature to the inset. Any insets used with these wells must be induction-ready, meaning it must be a ferrous metal.
Another factor to keep in mind while considering which soup well will work best for your business is the controls available. Thermostatic controls offer the user a greater degree of control over the unit. These controls allow you to set a specific temperature, and the heating elements will cycle on and off as needed to maintain that temperature. The other option, infinite controls, requires you to choose a setting that will determine how much heat the elements will put out continually. While infinite controls are the more economical choice, they can result in scorched food if operated by an inexperienced user.