How A Double Drop-in Induction Cooktop Can Boost Restaurant Efficiency

When preparing food at a large commercial kitchen, a chef wants to make the most of the space available. Double drop-in induction cooktops are considered a good way to cook efficiently and safely prepare multiple dishes. Below, learn about drop-in cooktop equipment and how it makes use of induction.

What Is Induction and How Does it Work?:
A double drop-in induction cooktop uses a type of heating that transfers energy directly to a pot or pan. Induction technology sends electromagnetic energy through cookware, which forces individual molecules to begin to shift back and forth very quickly. As they move, heat is created. The technique can be compared to a person rubbing his or her hands together to generate heat.

Induction cooktops do require the use of induction compatible cookware. This does not have to be expensive, nor is it difficult to acquire. Today, most pan manufacturers offer induction compatible cookware. In truth, the requirement is that the pans used have to be magnetic and should have flat bottoms. Be sure to use pans in good condition, as warping will create hot spots and uneven cooking.

A simple refrigerator magnet test provides a good indication of how well a pan might work. Generally, the stronger the magnet sticks, the more magnetic the pan is, and the better it will work. 100% aluminum, copper, or glass pots and pans won’t work. But many modern aluminum pans contain an iron core in the base. This type of pan generally works very well.

What Are the Benefits of Cooking With Induction Tops?:
Because induction heat can be controlled more accurately than gas-powered cooktops, the cooking is much more precise. It is also quicker to use. Induction heating heats the pan directly, as opposed to gas heating, which loses the majority of its energy into the air, allowing for a greatly reduced pre-heating time.

Induction cooking is more energy efficient because heat is not lost to the environment, as it would be with gas or electric coil cookers. Energy is directly transferred from the source to the equipment, so heat is isolated where it is needed: in the cookware. For that reason, induction technology can save the user money.

Induction is also considered safer. With all induction products, the surface is made of non-magnetic material, meaning it is not affected by the induction-powered moving molecules. As a result, the surface stays relatively cool to the touch. It is also cleaner. The cooler surface prevents spilled food from burning on contact.

Why Use a Drop-In Induction Cooktop?:
A drop-in cooktop is distinguished from a stand-alone cooker because it is installed directly into an existing counter. This seamless integration keeps your kitchen looking and functioning better.

In commercial settings, the drop-in option makes sense because it reduces countertop clutter. It is also less likely to cause damage or be damaged, because it cannot be tipped over.

Why Multiple Burners?:
With a double-hob induction cooktop, you get two burners on the same electrical circuit. With single-hob units, each unit needs its own circuit. Double-hobs are therefore a way to get more out of each circuit.

Two or more burners can give a chef more room to work with multiple dishes. With induction burners, heat can be adjusted separately. Induction technology ensures that heat will not transfer to another burner.

By adding double drop-in induction technology to your kitchen, restaurants can save time and energy every time their chefs fire up the kitchen. BOLA TANGKAS