Tabletop induction cooker

With the advent of technology, the food and restaurant industry has seen massive advancements. From online order management software to mobile catering service provider, induction systems bring food service to a whole new level.

Induction cooking involves cooking food on an induction stove operated by a magnetic field. This magnetic field is generated by a copper coil installed below it. These coils generate heat directly inside induction cooking-specific utensils. As a result, food takes less time to cook.

Induction cooking is adapting to many domestic and commercial settings across the world. Whether the customer is a simple culinary enthusiast or a professional chef or a commercial restaurant owner, everyone is reaping the benefits of this technology. In order to meet the rising demands of induction cooking ware, many commercial induction cooker manufacturer companies are constantly improving and innovating cooking equipment while attracting more people to venture into the cooking field.

Induction Cooking for Commercial Use

Although optimism built by electromagnetic equipment, there are still some hints of low confidence in the commercial cooks and professional chefs when it comes down to resort to this method of cooking.

There are two main reasons why professional chefs and restaurant owners harbor doubts about commercial induction cookers in their heads: one is that the lower perceived reliability makes some chefs still have a strong dependence on traditional intuitive firepower vision; the second is the high first purchase cost and the panic about the maintenance costs of new induction equipment.

However, thanks to the wide array of benefits associated with it, the use of commercial induction is becoming increasingly open in the catering food industry, playing a vital role in medium and high-end restaurants, culinary schools, and canteens.

kitchen solution-induction cooker case

Cooking Education

The concept of induction cooking is still new. As for the people who are still reluctant to accept this new technological advancement, the right campaigns, educational seminars, training, advertisements, and frequent interactions with industry-leading professionals who have already adapted to it can turn the tables in no time!

Cooking education is the key to enabling people to switch to induction cooking. Exposure to real-life stories from renowned chefs and professionals and how it has helped them get better and grow bigger would provide much-needed encouragement.

Commercial induction is very common in China. With the sponsorship of professional induction cooker manufacturers, China’s major catering organizations regularly hold some international or domestic chef cooking competitions. Through live demonstrations, it has become a key driving force for more people to change and try electromagnetic induction equipment.

Cooking competition-The Chinese Cuisine World Championships 2017


Price is a very important and sensitive matter when it comes down to installing induction hobs and stoves on a commercial level in a restaurant. As a general perception, installing induction hobs and stoves would involve not only adopting the new stoves but also getting rid of old gas or electric stoves. Although induction cooking ware and cooking tops are pricier than the traditional cooking equipment, what many people don’t realize is that they actually help save money in the long run. The benefits of induction cooking include conservation of energy which leads to saving the cost of energy utilized in case of gas stoves and traditional electric cooking tops.

On the other hand, manufacturers of commercial induction cookers that focus on brands strive for better equipment safety and quality to protect the hard-earned reputation and expand market share. Thanks to high-quality components, the life of commercial electromagnetic equipment is longer (ranging from 8 to 10 years), which has greatly reduced concerns about the initial investment. The advent of updatable induction component systems also makes it easy to repair and replace parts.

commercial kitchen equipment for induction cooking

Strong and durable glass

The belief that the induction stoves are fragile is false. All such assumptions and rumors are quieted down when one talks to the industry experts who have introduced and have been using induction cooking tops for years now.

According to the experts, induction cooking tops are made out of material strong enough to support the heavy amount of food being cooked in restaurants and do not succumb to the pressures of temperature or the weight of the food in the utensils.

Low failure and high output

The design concept for commercial use means that these induction cookers are not susceptible to frequent and expensive failures. Commercial induction units with high power can meet the requirements of continuous use and can quickly and efficiently cook large amounts of food. That can help chefs entertain larger crowds of customers with a lot more efficiency and a lot less hassle.

Simple Installation and easy clean

According to catering industry experts, commercial induction is a perfect way to cook food quickly and can also be easily installed in a commercial environment. The whole stainless steel body is designed to reduce installation difficulties. A smooth surface is great for cleaning, which helps chefs spend less time on kitchen cleaning and reduce installation and cleaning costs.


Induction cooking is an environment-friendly option that food and restaurant industry professionals must consider very seriously under the light of a recent rise in climate change and its impact on human lives.


The commercial induction stoves do not heat up like the traditional gas stoves. They are only hot in places marked for the utensils to be placed on, thus preventing a lot of burns and is completely safe to be used even while turned on. Compared to gas equipment, this significantly reduces safety risks such as fires and explosions and carbon monoxide poisoning.

Final thoughts

Commercial induction cooking is changing the face of the kitchen and bringing convenience to the lives of professional chefs. Due to a number of benefits, the kitchen has become a more comfortable workplace. The reduced mobility of the chef helps the chef to focus on cuisine and plays an important role in stabilizing the quality of the dishes and restaurant management. Above all, customers are satisfied with the fast service they get.