Short answer
Induction works well in many commercial kitchens: it heats the pan directly, responds quickly, puts less heat into the room and has no open flame. The trade-offs are that it needs magnetic cookware, such as cast iron or magnetic stainless steel, and enough electrical capacity. It suits saute stations, front-of-house cooking, buffets and sites without gas.
Test cookware with a magnet: if it sticks firmly to the base, the pan will work. Aluminium and copper pans only work if they have a magnetic base made for induction.
Some countertop induction units run on a standard outlet at lower power, while high-output units and induction ranges need higher-voltage circuits, commonly 208 or 240 volt, and some need three-phase. Check the data plate against your electrical panel before ordering.
Induction does not automatically remove the need for ventilation. Cooking still produces grease and steam, so ask your local building department and fire authority what your cooking line requires.
Updated · By Norpex