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Commercial induction ovens heat the pan or tray itself rather than the surface under it, so you get fast heat and close control without a flame and without a hot element pushing heat into the room. That suits a tight kitchen, and a site with no gas connection.
They are a specialist format rather than a general-purpose oven. For conventional cooking, see commercial ovens and commercial combi steam ovens; for induction hobs, see commercial induction cooktops.
Not sure induction suits what you cook, or whether the site's power will carry it? Request a callback and we will work through it with you.
These are the top FAQs for Commercial Induction Ovens
How is an induction oven different from a convection oven?
A convection oven uses a fan to move hot air around the food, which covers most baking and roasting. Induction heats the pan or plate directly, which is faster and gives closer control but suits a narrower range of cooking.
What cookware does it need?
Induction-compatible vessels with a magnetic base. Aluminium and copper will not work unless the base is designed for induction.
See commercial cookware.
What electrical supply is required?
Check the product page before ordering; induction equipment often needs a dedicated circuit or three-phase supply.
Our installation partner can confirm.
Why choose induction in a kitchen?
Speed, close control and far less heat coming off the equipment into the room, so there is less for the air conditioning to deal with on a hot day.
Does it still need extraction?
Cooking produces steam and grease regardless of the heat source, so local extraction requirements still apply.
How is it cleaned?
Wipe surfaces once cool, following the manufacturer's guidance. There are no burners or exposed elements to strip.
