EQUIPMENT KNOWLEDGE · PROFESSIONAL KITCHEN EQUIPMENT

Induction Cooktop

An induction cooktop uses an electromagnetic field to generate heat directly in compatible cookware rather than heating a burner that then transfers heat to the pan.

Advantages

Rapid response, strong low-heat control on capable units, reduced ambient heat, easy-clean surfaces, and efficient transfer into compatible cookware.

Cookware Compatibility

The cookware base must interact with the magnetic field. Many cast-iron and magnetic stainless-steel pans work; some aluminium, copper, and nonmagnetic stainless cookware require an induction-compatible base.

What to Look For

• Power output appropriate to pan size and cooking task.
• Useful low-power control.
• A cooking zone compatible with common cookware.
• Commercial durability when used continuously.

Common Mistakes

• Assuming all metal pans are compatible.
• Using cookware much smaller than the active zone requirements.
• Expecting inexpensive portable units to match heavy commercial induction performance.

Chef’s Notes

Induction changes heat quickly, so cooks accustomed to heavy gas equipment may need to reduce power sooner than expected.

Related Equipment

Stainless-steel skillet, cast-iron skillet, saucepan, wok, and probe thermometer.