The chef with no name 24 January 2020 How James Cochran lost the rights to his own name, and his triumphant comeback with Islington restaurant 12:51
In this week's issue... The chef with no name How James Cochran lost the rights to his own name, and his triumphant comeback with Islington restaurant 12:51
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Induction innovations from Induced Energy

31 October 2008 by
Induction innovations from Induced Energy

Induction cooking is not just speedy, it is 50% more energy-efficient than halogen and 86% more efficient than gas - and produces no poisonous exhaust gases or wasted heat.

There are no carbon deposits left on pans or hobs that can build up into carcinogenic air particles, no need for expensive gas cut-off equipment, and reduced extraction costs.

Induced Energy has developed a range of innovative uses for induction cooking, including a theatrical arrangement featured on Channel 4's Grand Designs that allows chefs to cook through a coloured stone worktop made of Pyrolave volcanic stone. This can be done because the magnetic field extends about 30mm above the surface of the hob.

Other lines include the new 2 x 1/1 gastronorm Induction Keep Hot concept (which drops into a counter-top and uses energy only when hot food is placed on top); an induction-powered Toasty Machine for paninis; and a mobile unit that brings together the group's four-ring induction system with a ventilation pod above and space for an oven or fridge below.

Its 3kW CS3000 range (shown by tests to have the fastest rolling boil in the sector) delivers the same amount of power to the pan as its preceding 3.5kW models.

To buy it, call Induced Energy
01280 705900

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