On-demand webinar
In this class, we’ll help demystify commercial induction applications, share case studies from successful chefs and restaurants throughout the state, and explain why induction is better-performing and safer for your kitchen than electric resistance or gas cooktops.
Details
- Language: English
- Audience:
Commercial Kitchens, Chefs, Restaurants, Culinary Experts
- Sector: Commercial, Nonresidential
- Instruction Level: Introductory
Commercial induction range tops, woks, griddles, hot wells, heated servers, and soup warmers have been proven to increase kitchen productivity and safety while saving energy, cutting operating costs, and reducing kitchen heat gain. Around the world, these induction technologies are known for their incomparable efficiency, effectiveness, and precision. So why is America so behind on its adoption of induction?
For years, American commercial kitchens have sworn by natural gas cooking. But with so many tradeoffs like indoor air pollution, lack of temperature control, and excess heat, it may be time to leave gas behind for good. In this class, we’ll help demystify commercial induction applications, share case studies from successful chefs and restaurants throughout the state, and explain why induction is better-performing and safer for your kitchen than electric resistance or gas cooktops.
Join Chef Mark for a live induction demonstration featuring pot de crème, omelets, and fruit crepes and see the precise temperature control for yourself.
Speakers:
Chef Mark Dueseler
Richard Young, Director, the Food Service Technology Center
