Induction Cooking Commercial Kitchens

Induction heats the pan directly through a magnetic field, so the cooktop surface stays comparatively cool. In practice that means far less waste heat in the kitchen, instant response at the control, and a surface that can be wiped down rather than degreased.

The catch is cookware: induction only works with ferrous pans. Check your existing pots with a magnet before you commit — if it does not stick, it will not heat.

The range covers induction cooktops, wok burners and ranges with convection ovens beneath, in bench and floor-standing formats. Electmax, Induc by Middleby and IWOK supply it.

See the Electmax IC9-4B four burner induction cooker with convection oven and the IWOK commercial induction double wok.

Induction draws heavily and is usually three-phase. Have an electrician confirm your supply before ordering.

Part of the full commercial kitchen equipment range at Commercial Fridge Sales. Ask us about lead times before you commit to a fit-out date.