Induction cookers are becoming more popular in high-end restaurants because of their precision and safety. They’re affordable to run and offer a flat, easily-cleaned surface, but a domestic product won’t offer the durability or refined temperature control of a commercial product.

Power

A commercial induction range, such as those from //www.targetcatering.co.uk/induction-suites/commercial-induction-range, are bigger and more powerful. A residential stove usually offers around 2.5KW. In contrast, commercial products can offer anywhere from 3KW to 35KW. That differential matters. It determines how quickly they can cook and how hot they can become.

Precision

You can’t cook the perfect steak without absolute precision, and commercial induction cookers offer exactly that. The best products allow you to control temperature all the way down to 1°C. They respond to your temperature changes instantaneously without the intermediate adjustments typical of domestic products. They transfer heat directly to your cookware, wasting none of it in the space below the pan’s base. You can trust a commercial product to achieve precisely the temperature on the display.

Durability

High-powered commercial models have robust electrical connections and heavy duty components. They can thus survive the bustle of a high-volume restaurant for between eight and 12 years. They’re often made with exceptional copper coils that outlast even a traditional gas cooktop.

A commercial induction cooker will give you the utmost precision, power, and energy-efficiency. Their higher power settings are perfect for producing large batches of food and basic food staples like pasta, faster. Your cooks will appreciate the upgrade.