Equipment surgery

Leading supplier Enodis answers your equipment questions

As a kitchen designer working in the pub and bar sector, I'm always looking for costeffective, energy-saving equipment that will support a busy chef. I've heard there is no waste heat with induction technology but am not really sure how it works or how to design around it.​

Induction is the latest in cooking technology. It offers all the benefits of gas or electric cooking with none of the drawbacks - from a designer's point of view it must be a dream.

The induction surface transfers energy direct to the cooking vessel rather than into space or the surrounding cook top, providing constant heat on demand and about twice as fast as gas or electric. For example, an induction wok will boil 10 litres of water in just 90 seconds.

Because induction energy acts only where it is needed, there is no unnecessary heating of the workplace.

Induction provides even heat across the full working surface, therefore alleviating any hotspots.

The energy-saving capabilities of induction heat are incredible. Not only can it reach 180°C in just three minutes, but the power instantly shuts off when the pan is removed from the heat source. The cooking plate remains cool, so there are no worries about burning hands, or oil splattering, and the chef can work freely around the induction top.

Garland has recently introduced induction technology suitable for most standard cookware, so you no longer need to invest in expensive induction pots and pans. The Garland Griddle-Line is a great example.

An induction griddle with its small footprint and real-time temperature control is ideal for a pub kitchen. The instant heat source also means you can heat on demand rather than keeping the griddle hot all day.

Keith Russell, development chef, Enodis UK Foodservice Group. For more info call 0845 370 4888 or visit www.enodisuk.com​