Induction Cookers

Induction Cooking

Induction cookers were first introduced at the World’s Fair in 1933 in Chicago. It did however take 40 years for these cookers to become a familiar fixture in U.S. foodservice operations.

Inductions cookers contain a magnetic coil that produces a radio frequency. When a metal containing iron is placed on the cooking surface the magnetic field created by the radio frequency reacts with the pan’s iron molecules and produces heat. This process has become increasingly popular in the U.S. in buffet lines.

Induction cookers are low powered units that can not only be more accurate then fuel based units but also cleaner, easier and more efficient. These units are also a good alternative for those that are not able to use an open flame. These cookers are designed for smaller portions that are changed out more frequently, which also allows for enhancements of both food safety and food quality.

To use an induction cooker you are required to use serving pieces or cookware constructed of 18/10 stainless steel, a magnetic material that interacts with induction. Operators should also look for induction cookers with easy-to-use controls, such as knobs that can adjust the temperature easily and quickly. Also having an automatic shut off option is beneficial incase the unit gets too hot. Induction cookers are easily wiped clean and require little maintenance and their estimated service life is roughly 5 years.