Induction Cooking

Induction heats the pan directly through a magnetic field, so the cooktop surface stays comparatively cool. In a bench-top unit that is a bigger deal than it sounds: far less waste heat into a small space, instant control, and a surface that wipes down rather than needing degreasing.

The catch is cookware. Induction only works with ferrous pans, so test yours with a magnet before committing — if it does not stick, it will not heat.

The range covers induction woks, cooktops and fryers. Induction fryers recover oil temperature faster than element fryers, which is what keeps fried product crisp rather than soggy.

Benchstar supplies the range. See the Benchstar IW500 ceramic induction wok and the IF7000D-AL double tank auto lifting induction fryer.

Induction draws heavily. Check the circuit rating before running one on a shared bench outlet.

Commercial Fridge Sales supplies commercial kitchen equipment to Australian venues. Talk to us before you order rather than after.