QUICK POLL: What’s next for the induction cooking equipment market?

Charvet induction

What developments can operators expect in induction beyond 2018 and is there anything on the horizon that will potentially disrupt the market?

Geoff Snelgrove, managing director, Control Induction: Wireless technologies and more programmability of cooking surfaces to improve control and flexibility of the induction cooktops will potentially disrupt certain sectors of the induction cooking market.

Nic Banner, sales director, Induced Energy: There is a need in the market for a more affordable range of induction to make the induction market all-encompassing. There is an abundance of equipment at both the entry level and high-end specifications. However, there is very little mid-range induction to give operators with more than a few covers the equipment they need at an affordable price. Induced Energy has recently introduced the QX range to try and combat this.

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Steve Hobbs, managing director, Grande Cuisine: Electric-based solutions are becoming more popular as energy efficiency continues to climb the list of priorities and even though we are still approached by clients looking for a solution that balances gas and electric components, more often than not they will opt for 70%-plus electric, sometimes even 100%, once they have compared the relevant benefits. In addition, gleaming environments packed with as many components as possible are slowly giving way to carefully-balanced solutions that optimise workflow, heat management and maintenance. In terms of ‘disruption’ then you can expect to see more and more manufacturers moving into the market, increasing the number of options available and driving down the cost.

Glenn Roberts, chair, CESA: The R&D teams are working on equipment solutions to develop kitchens that produce 20% more output from 20% less space. To achieve this, the integration of technologies is a key driver. We think that the further integration of induction into cooking equipment other than hobs will continue to provide quicker cooking.

Paula Sherlock, managing director, Signature FSE: The induction market is clearly developing towards food holding and we’re seeing this trend evolving. For example, the InductPlate by Gastros Switzerland is an inductive solution made for heating up a stone or artificial stone surface up to 90°C. Thanks to this innovative technology food can be displayed directly onto the stone surface and kept warm, so it’s ideal for pastries and pizzas and removes the need for induction-compatible dishes.

Tags : Induction
Andrew Seymour

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