Induction is taking hold as a more efficient, more precise, safer, and more flexible way to cook. But it also offers an eco-friendlier option to gas, prompting operators to make the switch in their quest to reduce their carbon footprint.
Induction is gaining a foothold in both warming and cooking functions, notes Stuart Sharp, Dealer Sales manager for Hatco Corporation. “Part of that is the energy efficiency at 90 per cent compared to the mid-30 per cent range for gas.”
Hatco offers more than 30 configurations of portable and drop-in induction warmers and cooktops, suitable for operations ranging from small cafes to commercial kitchens to banquet-size operations.
Consistency is one of the biggest benefits of induction, he adds. “This can be especially valuable for operators such as chain restaurants hiring relatively unskilled labour. For example, users can pre-program power settings and times on cooktop ranges, which offers significant advantages when delivering a consistent customer experience.”
Induction is also becoming a very popular warming option for functions such as hotel breakfast buffets, hospitality suites, stadiums, and sporting venues, he adds.
One of Hatco’s newest product offerings is the Maskerade® Undercounter Induction Warmer, a popular choice for hospitality operators. The unit, which includes multiple safety features, is invisible to the eye and is compatible with a wide variety of countertop materials.
Another technological breakthrough in warming is the Hatco Drop-In Induction Dry Well. “It takes the place of a traditional wet hot well, eliminating the need for draining water and cleaning calcium deposits,” explains Sharp. “The best part is it can work with induction energy and standard stainless steel.”
