Induction Cooking and Holding - Energy Efficiency and Performance for Commercial Kitchens
On-demand webinar presented by PG&E
This class covers the basics of induction cooking and holding for commercial foodservice applications including both the energy-related and non-energy benefits of this disruptive technology.
- Language: English
- Audience: General
- Sector: Commercial, Nonresidential
- Instruction Level: Introductory
The concept of induction cooking was invented in the early 1900s, and residential induction cooktops became popular in Europe and Asia starting in the 1970s but, induction is just now gaining market acceptance in the US. Over the past decade, commercial induction technology has evolved significantly and the commercial foodservice industry is beginning to adopt induction for many critical cooking and holding tasks.