The moment you decide to make that all-important switch from using a gas stove to a commercial induction cooktop, there are few things you need a good knowledge of to pull it off. It’s not a hidden fact that over 40% of Americans still use gas stoves over commercial induction cooktops. But it’s also a well-known fact that manufacturers of commercial induction hobs have stepped up their game in the production of magnificent best commercial induction cooktops.
With this recent rise in their production, people, especially restaurants, have been switching from gas stoves to induction cooking. Unfortunately, not many of these restaurants have an idea of just what they need to take care of when deciding to make this switch. This piece dedicates to guiding restaurants on the things they need to do, like pay attention to when they choose to switch from using gas stoves to commercial induction cookware.
Without taking any more time, let’s get started.
What restaurants should look out for when switching from gas stoves to induction cooktop commercial.
Space and size
Naturally, gas stoves are more significant than the average commercial induction cooker. So it’s a perfect idea to make sure that when you’re purchasing your commercial induction burners, that you pay attention to space, you’re going to place it. If it’s a like-for-like replacement, then chances are the space left by the gas stove is more significant than the commercial induction cooker you’re getting.
It’s always a wise idea to make food use of this space left. You can decide to get more induction cookers, hence get more cooking out of a particular reach. Since you don’t have to worry about having too many staff working around the kitchen again, it’s also a good idea to consider adding more meals to your menu. Technically, you will have more space than before, so you can make use of this space and use it to prepare more meals or a different meal.
It’s also important to know that you might be affected a little by your gas stove’s overly big size. The surface area of your new commercial induction cooktop may seem smaller in the first few weeks of use.
With gas, stoves come standard cooking pots and plates. You don’t have to worry about what to place on fire and whatnot. But when you’re switching to a commercial induction cooker, you must pay attention to the kind of cookware you use. Commercial induction cookers make use of unique cookware. Since they heat only ferromagnetic particles, their cookware is customized specifically for them. It has its advantages and disadvantages.
The significant advantage is that whatever you place on the commercial induction cooker will not get hot or heated, so long as it’s not the same cookware. It means you can never get an overheated pot, and you won’t mistakenly melt your plastic plate. You won’t even accidentally burn your hand because your hand is not compatible with the commercial induction cooktop’s functioning mechanism.
The real disadvantage of this situation is that you will be limited to the size of the cookware in question. Whatever you’re making would always be within the range of the cookware you have. You can’t simply switch pots unless it’s compatible, of course. You also have to continually ensure that you have this cookware available at all times.
When you’re using gas stoves at restaurants, once there is a spill, we often rush to turn off the gas and clean up the spill before cooking. Most times, when you’re not fast enough to turn off the gas stove, the content of what you’re making spills over and affects the stove posing a potential risk to us. This situation becomes obsolete when you switch to a commercial induction cooktop.
Most commercial induction cookers manufacturing hobs build their machines with amazing spill control features. These spill control features make it virtually impossible for whatever you’re cooking at your restaurant on your commercial induction cooker to spill and affect the range. The machines automatically turn off once they detect spillage of any kind while retaining heat. With this, you can come back and clean off easily without risking burning yourself or damaging the induction cooker itself.
Temperature control and preset buttons
Just like the spill control features, most commercial induction cooktops come with many preset buttons that aim to make life even easier for you as you cook. This button, such as temperature control, is not found in many gas stoves. Hence, it’s crucial to look out for them when you’re making a switch from using gas stoves to these commercial induction range. With these tremendous preset buttons, you can have more control over what you’re cooking and how you go about cooking it.
Yes, we don’t talk about this often, but it’s essential. When you start switching from gas stoves to commercial induction cooktops, it’s vital to pay attention to the induction cookers warranty. Most of them typically have a one to two years warranty. If something happens, you can quickly return to the manufacturer for easy fixing or replacement. It’s always a good idea to be on the lookout for these commercial induction cooktops’ warranty.