Induction hob & induction cookers for catering and commercial kitchens
Cooking with induction means energy efficiency, speed and precision in temperature control - convincing advantages that make all the difference, especially in large kitchens and other professional catering areas. The point of "economy in energy consumption" is likely to be of unprecedented importance at present. Read more …
With induction cooktops, energy is transferred to the bottom of the cooking vessel in the form of an alternating electromagnetic field and converted into heat there, heating both the bottom and the side walls of the cookware. As a result, the induction stove heats up faster than conventional electric stoves and the heat is optimally distributed. The temperature can be regulated promptly and precisely, which implies the possibility of pinpoint preparation, and moreover, and not least, more safety for the cook. The fact that energy is delivered exclusively to the pot instead of to the entire cooktop surface saves long preheating times and thus unnecessary heat loss. While the maximum temperature is reached instantly inside the cookware, the surface next to the pot remains cool, preventing burns and food residue from burning in. This makes the entire cooking process safer and minimizes the need for cleaning. Due to the significant energy savings that can be achieved by using an induction stove, the comparatively high initial cost pays for itself quite quickly. However, the advantages of cooking with induction stoves can only be exploited if suitable, i.e. ferromagnetic, cookware is used. This can be made of cast iron, enameled sheet steel or special stainless steel marked as suitable for induction and should ideally come from a single series.
At Intergastro you can find induction stoves as floor-standing and table-top units, in the form of built-in hotplates and even as special
induction wok stoves for
woks. And, of course, induction-capable cookware. You will also find
electric and
gas stoves in our range.
