TAKE A NEW LOOK AT INDUCTION COOKING
Anyone who has traveled to Europe knows that induction cooking is more prevalent there than in the United States. The energy efficiency and reduced carbon footprint of induction cooking over gas has long been a sought-after feature for European foodservice operators. Now, those same concerns are surfacing more in the United States as well, with New York becoming the first state to ban gas in new construction starting in 2026.
At Boelter, we’ve found it doesn’t take regulations to encourage change. Many foodservice operators are already looking for ways to be more environmentally friendly, and induction cooktops are a good option, as they cook with 90% more efficiency than their gas counterparts. Induction cooktops use electromagnetic energy to create heat directly in the pan, which means there isn’t heat escaping out into the kitchen. This not only makes for a more comfortable environment for staff, it also lessens the load for the HVAC systems.
Enjoying the Benefits of Induction Cooking
Energy efficiency isn’t the only advantage induction cooking has over gas. Operators who have made the switch to induction are finding increased productivity and consistency in results due to a number of factors.
- Greater control and repeatable results. Induction cooking allows operators to dial in a specific temperature, which means recipes can be repeated the exact same way from one meal service to the next, no matter who is cooking. Quality and consistency in an establishment helps build customer loyalty. It is also helpful considering the staffing challenges many foodservice operators face.
- Steady heat. Unlike electric stoves, where heat is controlled over a percent of time, Vollrath’s induction cooking tools provide a steady energy source, even on temperatures as low as 80 degrees.
- The pan heats practically immediately. Eliminating the lag time in heating helps improve efficiency in the kitchen.
- Improved safety. No open flame helps reduce the risk of burns and accidents.
- Easy to clean. The pan is what gets hot, not the stove top, which means any spills can be wiped up immediately.
New Technologies Improve the Induction Experience
Vollrath, a leader in induction cooking for more than 20 years, constantly listens to operators and looks for ways to improve equipment to make a better cooking experience for the end user. With the new 4-Series induction technology from Vollrath, an expanded magnetic field allows operators to tip the pan and even lift it slightly off the burner and the induction cooktop will not break the connection.
Vollrath also offers a varied line-up of induction equipment for greater flexibility in foodservice design. Product lines include drop-in or countertop hobs, ranges, woks, buffet warmers, dry well drop-ins, and woks. One unique product, a soup rethermalizer, takes the induction coil up the sides of the pot for steadier, even heat and less waste of the product in the pot.
Vollrath also offers flexibility when it comes to energy use. “The days of having a huge element heating a small pan are over,” says Rich Rupp, corporate product training manager, Vollrath. “We want to give operators the most efficient product, which in some cases means designing products such as our soup warmers and buffet warmers with a lower amp draw.”
Thanks to innovation from manufacturers and an increased variety of products, induction cookware is more accessible than ever for foodservice operators. Talk with one of Boelter’s design specialists to see how you can integrate induction cooking into your operation.