Commercial induction cooktop


Cookware 9

Commercial induction cooktop

madcook27 | May 18, 2007 05:36 AM

I'm new to this list and I thought I'd briefly share my experience of induction with you.
I used to have a commercial gas range (four burners - two left, two right- with a huge solid top in between, fired by a 10 kilowatts (don't know the BTU equivalent) ). With a commercial hood above. I just loved it!!!! We also had two ovens, one static heat electric, another one gas-powered, with a fan).
Then we sold our house, and I thought I'd trade up in terms of technology.
After some thorough investigation I convinced my wife to allow me the sheer financial folly of investing in a custom designed electric range and a commercial electric Kuppersbusch combi oven (steam/mixed/dry heat).
The range was ordered from a Swiss company called Menu System. It is about 2.3 meters long, with a 1m cutting area to the left. The cooking part is therefore 1.3 m long, 84 cm deep. There are four cooking areas. The ceram glass cooking areas are not as fragile as I feared (after 3 yrs of intensive use there are only minor scratches).
The cooking areas are separated into two distinct units: to the left is the induction part (two large rectangles of 39 x 34 cm, delivering each 4.5 kW of brute force!!!).
To the right are two similar shaped radiant tops, under similar ceram glass tops.
The radiant tops, I use only once a year! When I set about making the year's provisions of jams and jellies (mostly from the garden and from known producers). The induction tops I use ALL the time! The big control knobs are easy to use, and I have learnt to harness to power of these beasts. The front burner is composed of 4 smaller induction units underneath which allow me to move pans or have several smaller pans next to each other.
The back burner I use to bring large quantities of water to the boil in no time. If I need simmering, the back burner can do it but I have to turn it all the way down.
The front burner is not adequate for fast immediate heat, and takes a while longer to deliver its power. It is more suited to simmering or medium fast cooking.
Overspills are dealt with very easily and the range is cleaned in no time. MUCH easier than before with the deep sunken burners of the gas range.
Regrets: not discussing the variety of stainless steel with the Swiss makers. I have definitely come across much better qualities from other top range commercial equipment makers. If I were to do it all over again? Well, I still dream of one day having my own Maestro range made to my specifications by Bonnet ( I've visited the factory in Valence, and you can take my word for it, each one of those Maestro units is a masterpiece. In that case, I would probably combine induction cooktops and one large gas fired solid iron top.
Oh and if I were to get a wok burner, I'd go for one of those hollow ceram glass induction burners.
Sorry for waxing so lyrical...

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