A terrific alternative to traditional ranges and hot plates, commercial induction ranges use a magnetic field rather than a flame or electric heating elements to heat your cookware and cook or warm the food inside. With induction ranges, only the pan heats up, the rest of the cook top stays cool, so induction cooking does not produce any residual heat that is lost. All energy is transferred directly to the pan and food. The heating elements of an induction range, rather than producing heat, create an electromagnetic field. This magnetic field then reacts with anything magnetic, like induction-ready cookware, to create friction and heat. Heat is not generated until a magnetic pan is placed on the burner, and, once the pan is removed or the heating element is turned off, the heating stops, making induction ranges one of the safest pieces of cooking equipment available.
Because of the way the magnetic field is generated, all induction ranges need to have enough space around them to properly vent the heat shed from the cookware and electronics inside. Additionally, many induction ranges are only intended for light-duty use, so they are best for light warming and simmering or short bursts of cooking with plenty of time in between to allow the range to cool off. Not allowing a range to properly vent or cool down after use can result in serious permanent damage to the range that may not be covered by the manufacturer warranty. If you have questions about whether a range is intended for light- or full-use, please give one of our Personal Account Managers a call at the number above.
It should be stressed that only magnetic metals can be used on an induction range, so many standard stainless steel and aluminum cookware won’t work on an induction range. Luckily, many manufacturers make “induction ready” stainless steel and aluminum cookware that incorporates clad, metallic bottoms that allow the cookware to be used with induction ranges. So before you choose an induction range, or before you use a pot or pan with the range, be sure to check that your cookware is induction ready. If not, the range won’t heat it, and you’ll be left with cold food.