Induction cooking isn’t a new phenomenon. In fact, it made its debut all the way back in 1933 at the Chicago World’s Fair. Yet, despite its long legacy, many operations are still hesitant to embrace induction and leave behind the familiarity of a gas or electric solution. And in reality, there are many scenarios where sticking with one of these more traditional cooking methods is best. But that’s not always the case.
Induction provides a “different” kind of cooking. Unlike with gas or electric, there is no flame or heated burner. Instead, Induction solutions use magnetism to generate energy that’s then released as heat. As a result, the pan (not the cooktop) becomes the heating element. This direct method of cooking lets off a ripple effect of benefits, including faster cook times, energy savings and efficiency, a more even cook, improved control, and great precision.
But let’s be real. Deciding if an induction cooktop is right for you and your operation, isn’t just about the perks. That’s a big part of it, but your current needs and priorities must also come into play. Knowing where to start with this analysis is step one. To help, we’ve created the below decision map that will walk you through the questions, answers and line of thinking you need in order to determine if induction is the best fit for you.