1. COST: Consider the potential lifecycle cost. The purchase price might be higher than with conventional cooking equipment so the initial investment is greater, but the cost of ownership is likely to be lower.
2. CONTROL: Induction hobs offer total control because of the precision in terms of temperature and cooking times, an important factor for chefs that want complete control of their dishes.
3. CLEANLINESS: Induction hobs tend to be easy to clean due to the flat surface and because food does not stick to it. A simple wipe of the toughened glass will normally do the trick.
4. COMPATIBILITY: Make sure the induction unit you chose is a commercial model, not a domestic model. For theatre-style cooking use a unit that is compatible with a 13amp plug so that it effectively becomes ‘plug and play’ and can be moved to wherever it is required on the day.
5. QUALITY: Look out for the thickness of the glass surface. Cheaper models may have glass that is just 4mm thick, claim experts. This is less able to withstand the rigours of professional use than 6mm glass, which is said to be found in the better-quality models.
6. EXTRACTION: As induction doesn’t release excess heat or unburnt gases into the working environment, extraction requirements are minimal. This also creates a cooler working environment for staff.
7. MAINTENANCE: Induction units contain sensitive electronics which need to be protected from grease particles. Well-designed commercial models should have an effective air filter but it is the responsibility of the user to clean this periodically and to make sure it is replaced before continuing to use the appliance.
8. LOCATION: Suppliers insist location is key. Historically kitchen designers have tried to keep induction cookers away from hot appliances as they need to be kept cool. It is also best to avoid installing induction somewhere with overhead storage as the glass could be damaged if a really heavy item falls on it.