Induction is a modern solution that is used more and more often in the world around us. This phenomenon has been known in physics for years and consists in the generation of heat as a result of the transformation of the electricity supplied by the source. An induction cooker in gastronomy, therefore, uses the phenomenon of induction, which allows you to create a very high temperature, operating in a specific place and in a specific area. This is how induction works, already widely used in the kitchen.

 

Modern solutions allow you to generate a large amount of heat using a small amount of electricity, hence the growing popularity of induction cookers, also in professional gastronomy.

 
GP | Kitchens in restaurants and gastronomic establishments - why induction
Despite the fact that over 80% of gastronomic kitchens are still powered by fuel in the form of gas, the popularity of induction has been steadily and successively growing for years, also in gastronomy. Why is the induction cooker in gastronomy becoming more and more popular? Is it really as functional as gas?

 

The answer to the first question is obvious. First of all, when using induction there is no need to connect to the building gas. This means that no additional costs are incurred and the risk of an explosion does not increase. As for its efficiency, in relation to the gas stove. Certainly, it is slightly lower, but has many other advantages. First of all, an induction cooker in gastronomy enables:

  • precise temperature control, thanks to which food processed thermally on an induction cooker will not get burnt,
  • precise time setting, which allows you to have a greater number of dishes under control,
  • sense of security, a good induction cooker, will not burn you or cause a fire hazard.

 
GP | Induction cooker in gastronomy - rapid development of devices
For professional gastronomy, two things are most important related to the use of the equipment - its efficiency and reliability. Induction cookers in gastronomy are one of the fastest growing devices on the market. Manufacturers place great emphasis on the fact that their product, which is an induction cooker, can be used not only in home cooking conditions, but also in professional gastronomy.

 

The efficiency of induction cookers has already tripled, which is a huge leap forward. When we add to it greater safety and convenience of use, we get perfect equipment for professional applications. An induction cooker in gastronomy is the best solution for those restaurants or eateries that value reliability, comfort and safety.

 

Induction cookers in gastronomy will become even more popular in the coming years. They can be used wherever there is an electricity source, without the need to connect the gas installation, its inspections and maintenance.

 

Induction cooker in gastronomy gastroprodukt.pl