INDUCTION COOKING WHY CHEFS ARE FOCUSING ON
Faster, More Precise Cooking Induction delivers heat instantly and stops instantly.
Cleaner Operation & Easier Maintenance No soot. No clogged burners. No carbon buildup.
Cooler, Cleaner and More Comfortable Kitchens Traditional gas throws heat into air — induction transfers it directly into the pan.
Regulations Are Pushing the Industry Cities like NYC have begun restricting new gas hookups in certain buildings.
Better for Demonstrations, Front-of-House Cooking, & Expo Use Chefs love induction for expo stations, chef’s counters, hotel banquets.
Safety Is a Top Priority Induction removes open flames and reduces fire risk.
Aligns With Sustainability & Brand Image Hotels, colleges, healthcare, and high- end restaurants want to project sustainable…
Energy Efficiency & Cost Savings Induction wastes almost zero energy. Gas wastes 60–70% of its heat.
Page 24 | HOSPITALITY NEWS NOV
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