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Views: 10 Author: Site Editor Publish Time: 2024-07-16 Origin: Site
Due to the large number of cooking tools, it is difficult for restaurants to choose a cooking tool to conduct business.
This article will explore the advantages and disadvantages of the most common gas stoves and commercial induction cookers, and provide some advice for you.
Gas stove is a common cooking tool in life and it is easy to operate. You only need to twist the knob it will start working.
In addition, gas is a relatively cheap fuel, so many people are used to using gas stoves.
When cooking with gas stoves, toxic gases such as carbon monoxide are produced.
Moreover, using a gas stove is not the most efficient cooking method. You always have to wait a while for the pan to heat up.
In addition, the heat distribution of the gas stove is not uniform. The fire in the middle of the gas stove is the strongest, followed by the edge. When cooking large portions of dishes, there is a phenomenon of different degrees of rawness and doneness.
The most important point is that since gas stoves are prone to emitting toxic gases, you must install ventilation ducts by regulations, which means that there will be an installation fee.
Commercial induction cookers are becoming more and more familiar, and their market share is growing year by year. More and more restaurants are aware of the value of commercial induction cookers.
Commercial induction cookers use the principle of electromagnetic induction for heating, and they do not rely on flames or burners. In addition, they have many advantages.
The restaurant industry is fast-paced. Chefs need to cook large portions of dishes in a short period, and commercial induction cookers are such an effective cooking tool. It distributes heat evenly and heats quickly. Generally speaking, a dish can be ready in fifteen minutes.
Commercial induction cookers generally have precise gear control, and you can control the cooking temperature by adjusting the gear. If you use a gas stove, chefs can only control the temperature based on experience, but with a commercial induction cooker, you can see the precise temperature on the display and successfully reproduce any recipe.
In summer, if you use a gas stove, only 35% of the heat from the gas stove is actually used, and the rest is all dissipated into the air!
The whole kitchen will be extremely hot. However, if you use a commercial induction cooker, the energy utilization rate is as high as over 95%.
You don’t need to worry about excessive heat dissipation. After all, its heat is condensed at the bottom of the pot, so a commercial induction cooker is a good choice.
Embedded commercial induction cooker creates more space for the kitchen.
If the restaurant is too small, you can choose a built-in commercial induction cooker, which is neat and beautiful and designed for modern commercial kitchens.
There is no doubt that by comparing commercial induction cookers and gas stoves, we can conclude that commercial induction cookers are very efficient tools.
As an emerging cooking method, commercial induction cookers have higher energy utilization than gas stoves and do not produce oil fume pollution.
Want to know more about commercial induction cookers? You can follow the manufacturer Lestov to learn about the latest commercial induction cooker information.
Related reading：
Buying guide of best commercial induction cookers.
Why install commercial induction cooktops to commercial restaurants?
