The fast pace of urban life and the specialization of the labor division created a hotbed for the increase in the development of commercial kitchens. The Commercial kitchen is used as a general term, which includes four different kinds of commercial kitchens: hotel, catering, canteen, and central kitchens. These kitchens are composed of different functional working areas and have a large scale of cooking that can provide food to eat for many customers at once.

Lestov started from commercial induction cookers then proceed to commercial induction hobs, commercial automatic pasta boiler, commercial induction griddles, commercial induction steamer and more. Lestov prioritizes flame-less cooking, fuel storage free, and implementing induction heating. Moreover, thermal efficiency converts up to 90% and provides an efficient, energy-saving and safe cooking environment. The automatic pasta boiler might be the most well-known induction cookers to the general public, they are frequently located in many franchise conveniences stores.

According to the analysis of experts who have been engaged in occupational disease research in hospitals for many years, chefs rank second, behind firefighters, among the high-risk groups of occupational diseases. So what are the main factors that are harmful to the chef's health? Factor 1: lampblac