Induction Cooking

The Move Toward Induction Cooking

Although it has been around for a few years now, induction technology has been put on the back-burner by many in the commercial food service industry due to high prices and lack of knowledge surrounding the process.

What is Induction?

Unlike most conventional ranges, induction cooking systems do not rely directly on gas or electricity. Instead they rely on an electromagnet. In induction cooking, an electrical current creates a magnetic field that excites iron molecules and heats the pan and its contents but leaves the cooking surface cool to the touch.

Why Induction?

  • It’s easy to clean…the cooking surface is completely flat.
  • Induction cooktops are more energy efficient than gas or electric because they cook food faster and lose less heat in the process.
  • Since heat is only created directly on the iron or steel cookware, induction cooktops are very safe; as soon as the pan is removed from the cooktop, it is cool to the touch.

With more and more advancements in induction cooking, there is now a greater selection of induction-based equipment, driving demand up and prices down.

In this video you will learn more about induction cooking and Garland’s Induction Cooking Systems. Horizon Bradco is a proud representative of Garland and all of Manitowoc’s brands.