At the University of Arizona’s Bear Down Grill, Chef Manager Zack Baker is in charge of feeding the bear-size appetites of the university’s athletes. During the breakfast and lunch dayparts, the facility is open to the community and faculty, but dinner is reserved for the UA football team—whose intake can average 4,000 calories a day. To tackle the task, the grill employs three stationary and two portable induction cooktops.
In the morning, Baker’s team turns the stationary cooktops into a made-to-order omelet station. He says the cooktop technology and high-quality pans cut a 10-minute process down to a few minutes.
“With those three burners and our backup burners we produce around 250 to 300 omelets in just a few hours,” Barker says. “The majority of them are create-your-own.”
While induction cooking’s safety, speed and efficiency appeals in modern kitchens, the technology itself isn’t new. In U.S. foodservice, induction curiosity only seriously started in the mid-1990s, according to manufacturers. Early equipment focused on cooktops and buffet food warmers, especially in settings where fire codes often prohibit open flame.
Induction works through magnetism interacting with molecules in pots and pans made of magnetic materials. Although special induction-ready cookware is available, most stainless steel and cast-iron pans with flat bottoms work just as well. Copper, tempered glass and aluminum cookware are not compatible.
Since no element in the induction cooktop or range becomes hot, the equipment doesn’t contribute to overheating the kitchen. With induction cooking, 84 percent or more of the electrical energy generated is used to cook, whereas only 40 percent of the energy in gas cooking is transferred to the cooking vessel—the remainder radiates into the kitchen. Plus, the induction unit remains cool to the touch when the prescribed pan is removed, thus avoiding burns.
When University of Kansas wanted to give one of its older dining halls a 21st century facelift, additions included a display cooking station with three induction cooktops. Sheryl Kidwell, KU Dining residential assistant director, says the school wanted to offer students a fresh, made-to-order option without the additional exhaust equipment required with a gas cooktop or even a flat-top grill. “As the largest employer of students on our campus, it is really easy to place our part-time student staff with good but minimal training, because we know [induction cooking] is very safe and very easy for them to use,” says Kidwell.
Stationary cooktops aren’t the only induction technology finding a new home. Spaulding Rehabilitation Hospital in Charlestown, Mass., which opened in April 2013, has portable induction cooktops that can be moved around for special menu launches and events, says Margaret Vasquez, director of clinical nutrition and food services at the 132-bed facility.
“Space is at a premium in our new hospital,” Vasquez says. “The grill, the deli and the cafe are all really close to each other. So with the portable cooktops having safety feature[s] … that’s really nice.” —Alaina Lancaster and Jody Shee
A version of this article appeared in Restaurant Business, FoodService Director’s sister publication.
Introduction to induction
More recently, induction technology is being integrated into a broader range of cooking gear, as evidenced by the number of booths showcasing induction kettles, warmers and more at restaurant trade shows this year. Concave cookers are available to fit specially designed woks, making stir-fry stations more convenient and safe. Newer induction rethermalizers maintain a set temperature, preventing soup and oatmeal from burning, getting crusty around the edges or building up condensation under the lid.