When you’ve always cooked on a gas or electric range, making the jump to an induction solution can feel like quite the leap. However, there are a bevy of perks that foodservice professionals should consider before dismissing the technology altogether.
Today, we’re lifting the lid on induction. We’ll dive into how it works, why you should care, what it means for you. And the topper? We’ll do all this without all the technical mumbo jumbo. Have a look!
Click here to view the guide