Exclusive range: what are the real benefits of induction cooking?

High quality induction hobs are cleaner, greener and more compact than gas alternatives. Trevor Burke, Managing Director of Exclusive Ranges, explains how induction cooking equipment can solve some of the biggest kitchen challenges operators face today.
As energy costs continue to rise, cooks are demanding induction hobs that are more energy efficient, have more features, better design, more control, and are more economical.
The economic argument is undeniable: even when comparing the payback on purchase costs over time, induction is more cost effective. You’ll save on utility bills with fewer pumps and pots, and fewer handling and cleaning supplies.
With multi-functional induction hobs requiring fewer appliances and prevalent staffing issues these days, making the kitchen a better place to work is an advantage – a cleaner, safer, cooler and more comfortable workplace will be an attraction.
Switching to gas means less waste of heat in the kitchen and faster and more accurate cooking times. The ability to set the exact time and temperature on a smart device makes it easy to train staff to repeat the cooking process all the time.
In addition, staff will be able to shorten their shifts as they do not have to unnecessarily heat up equipment in preparation for serving, as induction ensures instant and consistent food preparation.
For multi-site operators, installing induction hobs can help reduce carbon footprint, achieve net zero and ESG standards. Any introduction must be considered in the process to improve all aspects of food preparation.
From an operational standpoint, many establishments can’t afford a complete refurbishment, but we have a cost-effective alternative: freestanding, countertop and built-in appliances that make it easy to switch from traditional to induction. With a complete upgrade, operators can integrate the induction cooker with other multi-function devices for food, portion or overnight cooking.
Combining these aspects will improve the kitchen environment, including floors, walls and range hood, and the ability to connect and control major equipment will minimize energy, personnel, maintenance costs and potential space and time savings.
In general, the functionality and quality of the equipment we supply will allow operators to make repairs in the kitchen or two and not go to zero!