Induction Technology in Gastronomy: The Guide
Induction technology is the standard in modern professional kitchens: fast, energy-efficient and safe. This guide explains how induction works, what advantages it offers, which designs are available, and what to consider when buying.
How does induction work?
An induction hob generates a magnetic alternating field that produces heat directly in the pot base – not via a hot plate. This means hardly any energy is lost, the cooking surface itself remains comparatively cool, and the power is immediate and precisely controllable.
The advantages of induction
- Energy-efficient: up to 90% of the energy goes into the pot – significantly lower electricity costs compared to ceramic/gas
- Fast: extremely short heating times, immediate response when adjusting
- Safe: cooler surface, lower risk of burns, no open flame
- Pleasant climate: less heat waste – the kitchen heats up less
- Easy to clean: smooth glass surface, nothing burns onto it
Overview of designs
| Design | Application |
|---|---|
| Countertop unit | flexible, for front cooking, temporary use & small kitchens |
| Built-in hob | for buffet, front cooking stations, fixed installations |
| Free-standing cooker (2/4 zones) | Main cooking line in restaurant & large kitchen |
| Wok induction | Asian kitchen, with recess for the wok |
What to consider when buying
- Power (kW): professional devices often have 3.5–5 kW per zone for quick heating
- Number of cooking zones matching the kitchen workflow
- Pot detection: automatically switches off without a suitable pot
- Control: stepless power and temperature regulation, robust operation
- Connection: plan for three-phase power (400 V) with high-power devices
Important: induction-compatible cookware
Induction only works with magnetic cookware (base made of iron/steel). A simple test: if a magnet sticks to the pot base, the pot is induction-compatible. Pure aluminium or copper without a special base does not work.
Frequently asked questions
Is induction really more economical?
Yes – because heat is generated directly in the pot, efficiency is significantly higher than with ceramic or gas. This lowers electricity costs and kitchen temperature.
What power does a professional device need?
In gastronomy, 3.5–5 kW per cooking zone is usual to quickly bring large quantities to the boil.
Can I use my existing cookware?
Only if it is magnetic. Magnet test on the pot base: if it holds, the pot fits.
Induction devices at Gastro-Nik
- KBS Induction Countertop Hob, 2 zones of 5 kW each
- KBS Induction Cooker, 2 zones of 5 kW each
- KBS Induction Cooker, 4 zones of 5 kW each
- Saro Built-in Induction Hob EVA
- Saro Wok Induction Hob LOUISA
Which induction solution suits your kitchen?
We advise you on power, design and connection.
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Last updated on 2 September 2026.