Induction Technology in Catering: The Guide
Induction technology is the standard in modern professional kitchens: fast, energy-efficient and safe. This guide explains how induction works, its benefits, the available designs and what to look for when purchasing.
How does induction work?
An induction hob generates a magnetic alternating field that produces heat directly in the pot base – not over a hot plate. This results in hardly any energy loss, the cooking surface itself stays comparatively cool, and the power is immediately and precisely controllable.
The advantages of induction
- Energy-efficient: up to 90% of the energy reaches the pot – significantly lower electricity costs than Ceran/gas
- Fast: extremely short heating times, immediate response when adjusting
- Safe: cooler surface, reduced risk of burns, no open flame
- Pleasant climate: less waste heat – the kitchen heats up less
- Easy to clean: smooth glass surface, nothing burns on
Overview of design types
| Design type | Application |
|---|---|
| Countertop unit | flexible, for front cooking, temporary help & small kitchens |
| Built-in hob | for buffet, front cooking stations, fixed installations |
| Freestanding cooker (2/4 zones) | Main cooking line in restaurant & large kitchen |
| Wok induction | Asian cuisine, with a recess for the wok |
What to consider when purchasing
- Power (kW): professional appliances often have 3.5–5 kW per zone for rapid heating
- Number of cooking zones matching the kitchen workflow
- Pot recognition: automatically switches off without a suitable pot
- Control: stepless power and temperature control, robust operation
- Connection: plan for three-phase power (400 V) for high-power appliances
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 – since heat is generated directly in the pot, efficiency is significantly higher than with Ceran or gas. This lowers electricity costs and kitchen temperature.
What power does a professional appliance need?
In catering, 3.5–5 kW per cooking zone is common to rapidly heat large quantities.
Can I use my existing cookware?
Only if it is magnetic. Magnet test on the pot base: if it holds, the pot fits.
Induction appliances at Gastro-Nik
- KBS Induction countertop hob, 2 zones at 5 kW
- KBS Induction cooker, 2 zones at 5 kW
- KBS Induction cooker, 4 zones at 5 kW
- 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.
Last updated on 10 July 2026.