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Commercial Induction Cooktops

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A commercial induction cooktop heats the pan rather than the air, so a chef gets the heat straight away, changes it at the dial, and works in a cooler room.

Industrial induction cooktops come as single and multi-zone units, benchtop or drop-in. The range includes small single-zone benchtop cooktops for a cafe or a bar up to large multi-zone units for a full cooking line, so you can buy the size that suits your business at its current size, then size up as your business grows. The trade-off is cookware: pans must be induction compatible. See commercial induction cooking and commercial induction wok burners.

Pricing an induction line? Get a quote and we will compare it against gas.

These are the top FAQs for Commercial Induction Cooktops

Do I need special pans?

Yes. Induction only works with ferrous cookware, so stainless and cast iron are fine and aluminium or copper are not unless they have a magnetic base.

See commercial cookware.

Is induction cheaper to run than gas?

It puts more of the energy into the pan and less into the room, and it reduces the extraction load. Whether that beats gas on cost depends on your tariffs.

Gas has the other half of the trade-off. Commercial gas cooktops heat the pan directly as well, plenty of chefs find a flame more intuitive to judge by eye, and gas is the usual choice for heavy-duty cooking.

What electrical supply does it need?

Check the requirement on the product page before you buy. Larger units often need three-phase or a dedicated circuit, and finding that out after delivery is an expensive delay.

Our installation partner can confirm what your site can support.

Why do kitchens choose induction?

Speed, control and a cooler room. Front-of-house and open kitchens also like the lack of flame.

Does it still need extraction?

Cooking still produces steam and grease, so extraction requirements apply even without combustion.

See commercial kitchen exhaust hoods.

How do I clean an induction top?

Wipe the glass once cool. Nothing bakes onto it the way it does on a gas trivet, which is part of the appeal.

See cooking equipment cleaners.