Soaring energy costs coupled with decreasing prices for induction cooking units are expected to drive a dramatic uptake for the 20-year old technology.
Devish Patel, managing director of Top Food Service Equipment (TFSE) says that induction is fast evolving from an expensive fringe technology for commercial kitchens into a mainstream necessity.
“In the past the initial outlay for induction units restricted their uptake in the commercial workplace. However with unit costs coming down and the price of energy increasing, induction now offers a sound alternative means of cooking and one that will actually save you money.
“Induction is much more energy efficient and we have carried out extensive benchmark testing to establish the level of savings that you can expect. In a side by side comparison with a four burner gas hob, of equivalent power, we found our induction unit saved in the region of £2000 per year in energy costs.”
“Right now it makes complete financial sense. Induction hobs really are an investment. Especially when you consider that the initial outlay can often be recouped through energy cost savings in the first year alone,” said Patel.
“In addition to that induction hobs are faster, cleaner and generate much less heat so the kitchen environment is cooler to work in. Everything from fridges to staff will work more efficiently.”