Induction Cooking
It's a whole new range:
Heat is concentrated in the pan - not on the cooking
surface, so the cook top is cool to the touch and can be
easily and safely wiped clean.
Anyone who's ever been in a kitchen can appreciate
cooking equipment that cooks the food and not the cook.
That's exactly what induction equipment does. It heats
only the pan and the food inside, unlike conventional
cooking methods which heat the stove top and the
surrounding air.
Induction Cooking offers additional opportunity for
adding cooking to areas where open flame is prohibited or
ventilation conditions will not allow it. The unit
generates minimal heat into a room. Only the cooking
vessel and food are heated and only when it is on the
range. As soon as the pan is removed from the range, the
unit goes into standby mode.
Induction Ranges are:
- Fast and Flame Free - Instant heat without a flame
means foods cook faster than on conventional ranges.
Flexible - Same amount of precise heat control as gas
ranges.
- Clean and Safe - The ceramic glass cook-top stays
cool, so spills can be safely and easily wiped clean. The
cookware stays new looking and warp-free. No more pots
and pans with black-carbon bottoms and uneven surfaces.
The system is completely safe, with no flame or exposed
elements. That makes induction cooking ideal for buffet
and table top cooking.
- Versatile - Available as full size ranges or single
burner units, which are useful for Commercial
Production Cooking to Front of the House
Presentation Cooking.
- Energy Efficient - When the pan is removed, the power
source reverts to stand-by mode in order to conserve
energy. Induction cooking is nearly 90% efficient.
Multiply that times the number of meals you serve every
month and the savings really add up.
Available Manufacturers: Vulcan,
Garland, Cooktek, Spring Corporation, and Southbend.
Copyright 1999 - 2006 Daubers, Inc.
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