Induction: a technology that meets hygiene standards in professional kitchens

Cleanliness, contamination prevention and control of bacteriological risks are essential in commercial kitchens. To combine these sanitary requirements with operational performance, many restaurateurs, hoteliers and caterers now turn to induction.

Without burners or flames, induction hobs significantly reduce grease splashes and burnt food residues. Their smooth vitroceramic surface is easy to clean and limits build-up areas where bacteria could thrive. Additionally, heat is generated directly inside the cookware, resulting in far less heat dispersion into the air. Cooking therefore produces less condensation, steam and particles—elements that often lead to grease build-up and require demanding cleaning cycles. Using induction helps reduce both their frequency and intensity.

How induction cooking improves staff safety in the kitchen

Ensuring a safe and healthy work environment is both a legal obligation and a performance requirement. Layout, ventilation, workstation hygiene and—above all—equipment compliance are essential. On this point, induction hobs offer a particularly reliable solution.

Their use eliminates risks of:

• Fire

• Leaks or explosions in enclosed spaces (linked to gas use)

• Accidental burns and thermal stress

• Excessive ambient heat

• Incidents caused by combustible fuels

Professional induction appliances also integrate advanced safety features: automatic pan detection, immediate shutoff when no cookware is detected, precise electronic temperature control, emergency stop buttons… All of these features secure daily operations and help prevent accidents.

Induction technology, thermal regulations and energy efficiency: what you need to know

Beyond hygiene and safety standards, professional kitchens must also comply with thermal and environmental constraints. Thanks to its high efficiency, induction is a particularly advantageous solution, both in terms of performance and energy savings.

Energy efficiency of up to 90–95%

Induction transfers energy directly to the cookware, which drastically reduces thermal losses. The most advanced models often reach an efficiency above 90% under optimal conditions.

Less ambient heat, less ventilation required

Induction hobs emit very little heat. The benefits are immediately visible in terms of reduced load on extraction and ventilation systems. For professional establishments, this results in:

• Lower energy consumption

• Improved thermal comfort

• Compliance with temperature-related workplace standards

A durable technology with minimal wear

With no flames, no mechanical parts exposed to combustion, and protected electronic components, induction equipment wears out more slowly. Breakdowns and malfunctions are less frequent, and long-term maintenance costs are significantly reduced.

Flexibility, speed and profitability of Adventys induction systems

Professional kitchens operate with intense rhythms, activity peaks and constantly evolving organisation. The Adventys range of induction cooking equipment is modular and designed to adapt to varied needs and constraints.

Exceptional speed of execution

As soon as the magnetic field is activated, induction hobs heat instantly. This responsiveness enhances production flow, especially during busy service hours or fast-casual dining concepts.

Flexibility that simplifies workstation organisation

Fixed, built-in, portable or integrated into buffets: Adventys induction solutions adapt to every type of environment. Workstations can be reconfigured as needed without heavy construction work or complex power constraints.

Outstanding operational profitability

Lower energy usage and heat loss, faster cooking, reduced maintenance… These combined advantages make Adventys induction a major profitability asset for professionals.

More benefits for professionals

Beyond their performance, Adventys appliances are manufactured in France, ensuring full traceability of every component. The company also designs its own electronic boards to guarantee device reliability and ensure easier long-term maintenance. With an in-house design office, Adventys develops new products every year to meet sector developments and professional expectations.

Induction and compliance: a strategic choice for professional kitchens

Induction strictly meets all safety, hygiene, energy efficiency, flexibility and profitability requirements imposed on professional kitchens. It guarantees high safety levels, reduces thermal losses and ensures impeccable hygiene—conditions essential for complying with current regulations.

This technology is therefore no longer just an advantage for demanding restaurateurs and chefs, but a strategic choice that directly impacts performance levels. While the benefits of induction are widely recognised, the choice of equipment remains crucial to ensuring regulatory compliance and achieving sustainable, optimised results.