Induction vs gas cooktops : which technology is best for your restaurant
Choosing between an induction cooktop and a gas range is a crucial decision for any restaurateur. Each technology offers distinct advantages in terms of performance, cost, safety, and environmental impact. This article will help you make the right choice based on the specific needs of your professional kitchen.
A strategic choice for your kitchen
The importance of choosing the right cooking technology in restaurants
Selecting the right cooking method is a crucial decision for restaurants. Whether you are opening a new establishment or renovating your current kitchen, it’s essential to opt for the most efficient and cost-effective technology.
Key comparison factors: Performance, cost, safety and sustainability
When deciding between induction and gas cooktops, restaurants owners must consider several essential criteria:
1. Performance : speed and precision
Induction stands out for its ultra-fast heating and precise temperature control. Unlike gas, where a significant portion of energy is lost as dissipated heat, induction directly transfers energy to the cookware, ensuring higher efficiency and better heat distribution.
2. Cost : Investment and profitability
The initial investment for induction is often higher than for gas due to the cost of the technology and the need for compatible cookware. However, in the long run, induction offers significant energy savings, reducing electricity bills. Additionally, induction requires less maintenance, lowering maintenance costs over time.
3. Security : minimizing kitchen risks
Induction eliminates the risk of gas leaks and significantly reduces fire hazards, as the cooktop only operates when a compatible pot or pan is in place. Moreover, the surface remains cool outside of direct contact areas, minimizing the risk of burns.
4. Ecology: A more sustainable choice
Choosing induction is also a step towards protecting the environment. It consumes less energy and does not emit greenhouse gases, unlike gas. Moreover, it improves air quality in the kitchen, as induction produces no CO₂ or VOC emissions.
Induction vs. Gas Cooktops: What Are the Fundamental Differences?
There are fundamental differences between induction and gas technologies. To fully understand their advantages and limitations, it is essential to grasp how they work.
How the two technologies work
Gas cooking: This system relies on the combustion of gas to produce a flame that directly heats the bottom of cookware.
Induction cooking: Induction works through an electromagnetic field that directly heats the cookware. Unlike traditional electric or ceramic cooktops, heat is not generated by resistors but by copper coils located beneath the glass surface, which create a current in compatible cookware.
Explanation of Physical principles
Gas: Direct heat and conduction
The heat produced by combustion heats the cookware through thermal conduction. However, part of the energy dissipates into the air, leading to a loss of energy efficiency. Gas cooking allows for visual control of the flame but can result in heat loss and requires effective ventilation to remove CO₂ emissions and other particles.
Induction: Electromagnatic field and targeted heat
Induction is based on the principle of Eddy Currents. When cookware made of ferromagnetic material is placed on the cooktop, the magnetic field generated by the coil induces an electric current in the bottom of the cookware, which then produces heat. This method offers a much higher efficiency compared to gas, reducing energy losses and allowing for extremely precise temperature control.
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Advantages and Disadvantages of Gas Cooking in Restaurants
Gas cooking remains a common choice in many restaurants, often due to habit and tradition. However, it also has certain limitations that should be considered before making a decision.
Advantages
Versatility and compatibility with all cookware
One of the key advantages of gas cooking is its universal compatibility with all types of cookware, regardless of the material. Unlike induction, which requires ferromagnetic cookware, gas allows for greater flexibility in this regard.
Traditional flame cooking experience
Many chefs appreciate gas cooking for its visual and sensory aspects: the flame provides instant power control, allowing for quick adjustments depending on the cooking method. This gives a sense of mastery that some find essential for techniques such as flambéing or wok cooking.
Traditional flame cooking experience
Many chefs appreciate gas cooking for its visual and sensory aspects: the flame provides instant power control, allowing for quick adjustments depending on the cooking method. This gives a sense of mastery that some find essential for techniques such as flambéing or wok cooking..
Lower initial purchase cost
Gas cooking equipment is generally more affordable to purchase compared to professional induction cooktops.
Disadvantages
While gas cooking is valued for its flexibility and visual control, it has several drawbacks that should be considered, particularly in terms of energy efficiency, safety, and maintenance. These factors can affect both the comfort of kitchen staff and the operating costs of a restaurant.
High energy consumption and heat loss
Gas cooking is less energy-efficient than induction. A significant portion of the heat produced by the flame dissipates into the surrounding air, leading to substantial energy loss. This can also increase kitchen temperatures, making chefs’ work less comfortable and requiring more powerful ventilation.
Safety risks : fire and gas leaks
Using gas comes with inherent risks, such as potential leaks, explosions, or fires due to improper handling. Additionally, open flames expose staff to burn hazards and can be dangerous if they come into contact with cooking oils.
More complex maintenance
Gas cooktops require regular maintenance to ensure proper operation. Burners and grates must be cleaned frequently to prevent grease and residue buildup. Compared to the smooth surface of an induction cooktop, which can be easily wiped clean with a sponge, gas cooktops demand more time and effort for upkeep.
Why choose professional induction solutions for restaurant?
Induction is becoming increasingly popular in professional kitchens due to its numerous advantages in performance, energy efficiency, and safety. However, there are some considerations to keep in mind before making the switch.
Advantages
Speed and precision: instant temperature control
One of the main benefits of induction cooking is its exceptional responsiveness. Unlike gas, where thermal inertia can make adjustments difficult and imprecise, induction allows for immediate temperature increases and decreases. This enhances cooking control and optimizes kitchen efficiency.
Energy Efficiency: Up to 90% of Energy Utilized vs. Around 40% for Gas
Induction heats only cookware, with minimal heat loss. As a result, approximately 90% of the energy consumed is directly transferred to the utensil, compared to only 40% for gas, where a significant portion of heat dissipates into the air. This efficiency reduces energy consumption and ensures long-term cost savings.
Enhanced safety : No open flame, automatic shut-off
The absence of an open flame significantly reduces the risk of fire or burns. Additionally, induction cooktops automatically shut off when no compatible cookware is detected, preventing hazards caused by forgetting to turn off the stove or accidental overheating.
Comfort and Hygiene: Less Heat in the Kitchen, Easy-to-Clean Surface
Induction prevents excess heat from spreading into the kitchen by directing heat only to the cookware. This improves working conditions for kitchen staff. The smooth glass-ceramic surface is easy to clean and prevents residue buildup, ensuring better hygiene and maintenance.
Advantages
Speed and precision: instant temperature control
One of the main benefits of induction cooking is its exceptional responsiveness. Unlike gas, where thermal inertia can make adjustments difficult and imprecise, induction allows for immediate temperature increases and decreases. This enhances cooking control and optimizes kitchen efficiency.
Energy Efficiency: Up to 90% of Energy Utilized vs. Around 40% for Gas
Induction heats only cookware, with minimal heat loss. As a result, approximately 90% of the energy consumed is directly transferred to the utensil, compared to only 40% for gas, where a significant portion of heat dissipates into the air. This efficiency reduces energy consumption and ensures long-term cost savings.
Enhanced safety : No open flame, automatic shut-off
The absence of an open flame significantly reduces the risk of fire or burns. Additionally, induction cooktops automatically shut off when no compatible cookware is detected, preventing hazards caused by forgetting to turn off the stove or accidental overheating.
Comfort and Hygiene: Less Heat in the Kitchen, Easy-to-Clean Surface
Induction prevents excess heat from spreading into the kitchen by directing heat only to the cookware. This improves working conditions for kitchen staff. The smooth glass-ceramic surface is easy to clean and prevents residue buildup, ensuring better hygiene and maintenance.
Constraints
Higher initial investment
Professional induction cooktops are more expensive to purchase than gas equipment. However, this investment is quickly offset by the savings in time and energy.
Compatible utensils required (ferromagnetic bottoms)
Not all cookware is compatible with induction. It is necessary to use pots and pans with a ferromagnetic base (cast iron or specific stainless steel). This may result in additional costs for replacing some kitchen equipment.
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Why induction is the future of the restaurant industry ?
Technological Innovations and Trends in Professional Kitchens
The restaurant equipment industry is constantly evolving, driven by technological advancements that are transforming kitchen practices. Among these innovations, induction is emerging as the solution of the future, offering speed, precision, and energy efficiency. Unlike other cooking systems such as gas or traditional electric stoves, induction provides nearly instant heating and precise temperature control. With customizable settings and programmable features, chefs can save time and enhance their productivity
Testimonials and Feedback from chefs using induction
"As one of the first users of the induction plancha, I am completely won over by its power, speed, efficiency, energy savings, and ease of cleaning. Its precise cooking enhances the quality of ingredients, making a return to another cooking method unthinkable.". – William Boquelet, chef at Auberge de la Pomme.
"Powerful, instant, precise, efficient, and practical—these are just a few words to describe induction. Beyond energy savings, temperature control allows for new culinary creations, providing us, as chefs, with comfort and hassle-free use." - Thierry Molinengo, chef and collaborator of Guy Martin, Le Grand Véfour.
Discover more chef testimonials here!
Which technology is right for your restaurant?
Summary of advantages and disadvantages
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Recommendation Based on Restaurant Type and Needs
Each restaurant has specific cooking requirements, whether it's service speed, precision, energy consumption, or safety. Choosing the ideal technology depends on your type of establishment and your kitchen workflow. Here are some recommendations to help you make the right choice:
- Gastronomic and Bistronomic Restaurants: Induction is ideal for its precision and speed, ensuring smooth service and even cooking.
- Brasseries and High-Volume Establishments: Induction or gas are both great options, depending on your work habits and energy budget.
- Food Trucks and Catering Services: Induction stands out as a compact, safe, and efficient solution, preventing excessive heat and fire hazards.
- Pastry Shops and Bakeries: Induction provides optimal temperature control, essential for delicate preparations.
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