Commercial Induction Range Buying Guide

Commercial Induction Range Buying Guide

  • Categories:News
  • Author:Annie
  • Origin:
  • Time of issue:2021-12-16
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(Summary description)

Commercial Induction Range Buying Guide

(Summary description)

  • Categories:News
  • Author:Annie
  • Origin:
  • Time of issue:2021-12-16
  • Views:0

Commercial Induction Range Buying Guide: 6 Things to Consider


Bring your commercial kitchen into the future by no longer cooking with fire. Instead, use commercial induction ranges and cook with science. These innovative burners use electromagnetism to control the heat.


Are you looking to add an induction burner to your kitchen? Then are a few things you need to know before you start shopping. Look for these six things when buying an induction range for your commercial kitchen.


1. Temperature Control

The way an induction range works is by pulsing on and off until it reaches the temperature that you want. The problem with this is that lower grade ranges only work well when you set them to "as hot as it can go". Anything less and the range struggles to hold the correct temperature.


This is a big problem when the goal of your restaurant is to produce consistently high-quality food. You'll find that lower quality ranges fail when it comes to simmering; it's either nothing or full boil.


Look for a higher-end model that addresses this issue by having a more sensitive temperature sensor. This will allow it to react to changes in temperature faster and take corrective measures sooner.


You should also look into the pulsing technique used. This lets them use a range of wattages to keep the temperature within a 5 to 10-degree range.


Temperature Range

Look at the temperature ranges of the different ranges. Then, compare these ranges to the items you intend to cook on them. Most ranges start at 140 degrees, but you can find a few that go lower than this.


The top-end temperature can vary greatly, so consider this if you intend to cook certain items that require high heat.


2. Build Style

Where do you intend to use your induction range? There are three basic types when it comes to commercial-grade burners.




If you want a portable option, then countertop models are perfect. You can pick these burners up and move them to anywhere that you need.


Drop-in models are perfect for when you have a specific space that you cannot change. All you need to do is find the range with the dimensions that fit and drop the unit into place.


Finding the right size shouldn't be too difficult when they range in depth from 12 inches to 28 inches. Widths range from 11.4 inches to 15 inches. The heights range from a short 2.2 inches to 4.53 inches.


The final option, built-in, is perfect if you want to outfit your buffet or create a unique dining experience. These units can be built into a tabletop for customer-controlled cooking.


These units typically have the most safety features, such as automatic turn off within one second of pot removal detection.


Be Careful of the Term "Commercial"

It is best only to buy your commercial range from a reputable source. Some portable commercial ranges claim to be commercial but are in fact not. They use the word commercial as a marketing ploy.


These ranges are no better quality than standard consumer-grade ranges but are priced significantly higher. You need to read past their marketing jargon and pay attention to their specs for weight, temperature control, temperature range, and fans.


3. Knobs vs. Pushbutton Controls

Look at the controls that are on the range. Most commercial-grade induction ranges have knobs. They are quicker and easier to adjust than buttons.


You may find that buttons are better because they create a smooth surface that is easier to clean. All your staff would need to do is wipe down the button panel. This will save time having to clean around a dial.


Another thing to think about is what your team is already used to. If they are comfortable with buttons, then it will be a smooth transition to your new induction range.


4. Burner Size and Number

How many burners to do you need and how big do you need them to be? You will need to choose between one and four burners.


If you only need one burner, there are many portable options available to you. These work well both in the back and front of the house. If you plan to use yours in the front of the house, look for one that has a sleeker and less industrial look about it.


If you have a smaller kitchen, then you'll want to effectively utilize your space by choosing a range with multiple burners. This will allow you to cook a variety of dishes simultaneously for maximum cooking efficiency.


5. Wattage

The wattage available on commercial grade induction ranges can be anywhere from 300 to 14,000. There are also two different types of outlet plugs. The standard two or three-prong outlet that you see on all consumer electronics is 120V and can handle a wattage of up to 1,800 watts.


This is the type of plug you will find on many countertop and portable induction ranges. This is so you can easily move them around and still be able to plug them in.


For a range that requires more than 1,800 watts, it will have a 240V plug. You see these plugs like these on some of the large appliances such as commercial stoves and commercial refrigerators. These appliances aren't meant to be moved around.


When choosing your induction range, take into consideration where you intend to use your range and the plugs available.


6. Warranty

You are investing in a piece of equipment for your business, so it needs to have a warranty. Carefully read what the manufacturer and seller will cover.


Having less of a warranty shouldn't deter you from buying the ideal induction range for your kitchen. What it should do is signal that you need to prepare for your range to need servicing in the future.


Most warranties will cover manufacturer defects. These are things that cause the range to work improperly due to something that went wrong during the production of the range.


Choose Your Commercial Induction Range

When it comes to choosing the right commercial induction range for your kitchen, think about your cooking needs and the space you have available. You should also select a unit that has the temperature control abilities you need to cook your dishes effectively.


Once you have your new range, you'll need to know these four tips for keeping your new range clean.

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Cooking through Induction Stove – DANGER (or) HEALTHY?
Why are people using induction stove these days? In this modern culture, People are replacing induction stove instead of a gas stove for cooking. They are using induction stove due to the insufficient and unavailability of gas which might finishes suddenly as we don’t have a simple way to identify the current volume of gas in the cylinder. And some more people are using if for instant cooking which is almost 50% faster than gas cooking. How is it functioning? Induction stove heats the vessels directly, which is made up of ferromagnetic material. A coil (Copper wire) kept under the cooking plate (Ceramic cooking area). Coil produces high-frequency electromagnetic field. When we switch on the induction stove electric current will flow through the coil, which generates an electromagnetic field. The electromagnetic field sets electron on vessels and it will send many tiny electric currents to the vessel, this process is called as EDDY current. Hence ceramic plate heats the vessel and vessel’s content (i.e., food). When we remove the vessels automatically heat generation will stop. A sensor is used to detect overheat and de-activation of the power supply and we can control the current waves. The technology used for cooking: Induction stove can be used by the following technologies: ELECTRIC CURRENT, Which is sent to the copper coil. MAGNETIC FIELD, Which transfers many smaller currents to the vessels. EDDY CURRENTS, Which produce heat to the vessels. SENSOR, Which displays the values of the EDDY Currents & we can adjust the heat waves. Cooking in induction stove – Is it safe? Induction stove produces low-frequency radiation while cooking. It causes nothing when we operate it a few inches of distance. Those radiations are much more similar to microwave radiation and such radiations will disappear faster. Make sure that you are keeping distances when you are cooking in both the electric units. For people who use cardiac implants such as a pacemaker (or), defibrillators should use it with more care. There might be some problems for such people as per reports published in “Europace”. If your induction stove is too old and when power fluctuations happen, don’t use metal spoons to stir food when the power is on, there might be chances of getting an electric shock. Hence, the overall process is so safe and there is no negative effect on food cooked through induction stoves.
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How does an induction cooker heat food?
Induction cooker is a common cooker, which uses eddy currents generated by electromagnetic induction to heat food. Compared with the traditional electric furnace and gas stove, electromagnetic furnace has a lot of advantages, such as higher thermal efficiency, furnace surface clean, do not produce toxic material carbon monoxide, firepower stability and easy to control. Eddy current How exactly does the induction cooker work? The phenomenon of electromagnetic induction, which is the induction of electric current in a conductor when the magnetic field changes, was first discovered by the English physicist Faraday. Later, the scientist Maxwell deduced that the reason for electromagnetic induction is that the changing magnetic field creates an electric field in the surrounding space, which is perpendicular to the magnetic field and connects end to end, called the vortex electric field.   Induction cooker uses this kind of principle to make namely. Inside the induction cooker, the 50Hz common ALTERNATING current is changed into DC through certain methods, and then into the high-frequency current of about 20KHz. High-frequency current into the induction cooker panel in the coil, will produce a high-frequency magnetic field.   The high-frequency magnetic field generated by the coil creates a high-frequency electric field around it, which meets the conductor, the bottom of the pot, and creates a vortex current.   Induction cooker generally want to use iron pot or stainless steel pot, this is because iron pot has two benefits: · First, an iron pan is electrically conductive. If you use a ceramic pot, which is not conductive, you can't create eddy currents. · Second, iron POTS are ferromagnetic. The so-called ferromagnetism is that in the case of an external magnetic field, the material will be magnetized, forming a magnetic field in the same direction as the external magnetic field, so as to strengthen the external magnetic field. When the magnetic field generated by the high-frequency current is strengthened, it can generate a stronger eddy electric field, and the current is large enough. If you use copper or aluminum, these two metals are not ferromagnetic and cannot strengthen the magnetic field, so the eddy field is not large enough. ·  Is induction cooker harmful to human body? Because induction furnace produces high frequency oscillatory magnetic field, can have electromagnetic wave generation. However, the frequency of the induction cooker is only about 20,000 Hz, compared with the microwave oven 2 billion Hz, the frequency is 100,000 times lower. And, electromagnetic furnace radiation range is very small, only limited in a very small range near the electromagnetic furnace, intensity is not enough to produce harm to ordinary people.
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How Does Induction Cooktops Differ from Gas and Electric?
For starters, the dials are more precise than gas and electric styles. Many models come with well-marked half settings. Your regular stove probably has them too, but no one placed a mark to determine where they are. You won’t need to shift food around in your pan at all with the exception of turning to sear or brown. This is because you’ll no longer have hot and cold spots to contend with. You don’t have to wait for your pan to heat, so you can start cooking sooner. This alone cuts down on your time standing in front of your stove. Heat won’t gradually build either. What setting you choose is the amount of heat you’ll get until you tell your stovetop otherwise. Recipes might require you to adjust them for cook times. Just remember to use an analog thermometer (digital versions can interfere) to ensure your foods don’t under or overcook. Luckily, you can find many induction-cooking recipes that give precise cooking times. 2. Unmatched Safety Features Induction cooktops are a lot safer than gas or electric. There are many inbuilt features that make it easy to use and safe at the same time. Auto Shut Off With a traditional gas or electric stove, removing the pot or pan does nothing. But with Induction cooktops, when you remove the pan/pots, the stove shut off. This brings less cooking steps to speed along your meals; it takes the guesswork out of whether you shut off your stove. Did you accidentally turn on a burner without a pot? Your burner will not heat without a pot or pan in place. Because curious hands and accidental bumps can occur, this feature can help prevent injuries. Burners Quickly Cool Usually seconds later, you can touch the burner too without worrying about injury. This is a great feature for children, the elderly, or for the occasional times you’ve forgotten the stove is still hot. Since the stovetop itself doesn’t heat, it provides even fewer opportunities for accidental burns. Low Likelihood of Grease Fires Grease fires are common kitchen accidents. Why? In order to have a grease fire, you need grease and a flame. Grease is highly flammable. Roughly, 75% of kitchen fires have grease listed as its cause. Without an open flame or a cooking surface that holds heat, you greatly reduce the likelihood of a grease fire in your kitchen. 3. Doesn’t Heat Kitchens or Homes No cooktop will be heatproof. However, an induction range produces less heat than gas and electric models. This is mostly to do with only your pan receiving heat. The rest of the cooktop doesn’t absorb or maintain any cooking heat either. For summer kitchens, using one can further reduce your home’s energy costs. Your air conditioner won’t have to counteract the extra heat and work harder to cool down your home. 4. Flexible Placement Induction stoves can go in places most gas and electric ranges can’t due to building codes or laws. You’re not limited to pre-existing vents and exhausts or stuck with costs of moving it. The versatility gives you the option of truly customized kitchen experience. If you wish to later move your stove, you can without extra costs, labor or worry over codes. You can easily use them in non-traditional settings too. You only need a power source capable of running it, which can be more convenient and safer than propane for RVs and motor homes. Portable induction cooktops exist too. Vacation homes, dorm rooms, and offices can all benefit from having induction cooking available. 5. Cleanup is a Breeze The flat top design of induction stoves leaves few places for food or spills to hide. Food also can’t cook onto the surface since it doesn’t retain heat. You won’t need special tools or cleaners to maintain your stove either. Because there’s no baked-on mess, you might use less product. Tidying can begin when you stop cooking too, so you can easily clean as you go. Shorter cooking times, more control, and easy cleanup can make mealtimes a snap. Gas or electric ranges can’t match the safety features of induction technology. With so many advantages, why not invest in an induction cooktop for your new kitchen or remodel?
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