Commercial induction cooktops work on the same principle as regular induction cooktops but are designed to handle larger cooking volumes and higher power demands typically required in commercial kitchens. The basic operation of a commercial induction cooktop involves the following steps:
Electromagnetic induction: The cooktop contains a series of copper coils, which generate a high-frequency alternating current (AC) when electricity is supplied to them.
Creation of magnetic field: When the AC flows through these coils, it creates a rapidly changing magnetic field around them.
Induction of current: When an induction-compatible pot or pan (usually made of materials with high iron content like stainless steel or cast iron) is placed on the cooktop, the magnetic field induces an electric current to flow within the bottom of the cookware.
Resistance and heat generation: The induced electric current encounters resistance within the base of the cookware, converting electrical energy into heat energy. This heat is directly transferred to the cooking vessel, heating it up.
Cooking temperature control: The amount of heat generated can be controlled by adjusting the power supply to the coils. Commercial induction cooktops offer precise temperature control, allowing chefs to cook at specific temperatures quickly and accurately.
Safety features: Many commercial induction cooktops come with safety features such as auto-detection of cookware, which prevents the cooktop from heating up if incompatible cookware is placed on it. They may also have overheating protection to prevent damage and potential hazards.
The main advantages of commercial induction cooktops include:
Speed and efficiency: Induction technology allows for rapid heating, reducing cooking times and improving kitchen efficiency.
Temperature control: The precise temperature control enables chefs to maintain consistent cooking results.
Energy efficiency: Induction cooktops are more energy-efficient compared to traditional gas or electric stoves since they heat the cookware directly and waste less heat to the surroundings.
Safety: The cooktop itself doesn't get as hot as traditional stoves since the heat is concentrated in the cookware. This reduces the risk of burns and other accidents in the kitchen.
Easy cleaning: Since the cooktop surface doesn't get very hot, spills are less likely to burn onto the surface, making cleaning easier.
Due to these advantages, commercial induction cooktops have become increasingly popular in professional kitchens, offering a reliable and efficient cooking solution for high-volume food preparation.