As the foodservice industry continues to face a plethora of challenges, from soaring operational costs and labor shortages, to stricter sustainability and safety regulations, induction technology offers several solutions for operators and consultants to harness. The technological advances of induction cooking enable operators to harness benefits beyond energy efficiency, to transform their kitchens into safer, more sustainable and flexible work environments, allowing operators to stay profitable.
Unlike gas ranges, which can waste up to 60–70% of their heat, induction utilizes up to 90% of its energy directly to the pan, significantly reducing fuel costs in the cooking process. It also minimizes ambient heat, making kitchens cooler and more comfortable for staff.
This means safer working conditions, less risk of burns, and improved air quality due to no open flames and gas emissions, while also boosting staff retention amid labor shortages. The reduction in heating, ventilation, and air conditioning (HVAC) and ventilation needs further boosts return on investment, as induction kitchens often require less extensive, and therefore less costly, extraction systems.
Programmable controls and temperature presets of induction cooking equipment also allow chefs to automate cooking tasks, ensuring greater consistency and freeing up time for other responsibilities, which is particularly valuable during labor shortages, as they reduce the skill level and training required for new kitchen staff.
“There was hesitation in adopting induction technology initially because of cost, but as more people
realize the benefits and see the savings…the costs are coming down,” says Pamela A. Eaton FCSI, LEED AP BD-C, NGAssociates Foodservice Consultants, Inc.
As the industry moves toward net-zero targets and electrification, induction enables operators to align with ESG goals and prepare for future legislative phase-outs of gas. Lower emissions, reduced energy consumption, and improved employee retention all contribute to a more sustainable, future-proof kitchen. In turn, foodservice operators can reap the benefits of greater profitability to secure their financial futures.
This whitepaper, sponsored by Hatco, explores the opportunities of induction technology with expert opinions from key foodservice consultants and Hatco executives.
Expert contributors to the paper include:
- Pamela A. Eaton FCSI, LEED AP BD-C, NGAssociates Foodservice Consultants, Inc.
- Shelby Wurscher FCSI, senior project manager, Rippe Associates
- Raoul Cervantes, owner, consultant services sales manager, Hatco
- Mark Gilpatric, CFSP, product and application manager, Hatco
Download the full whitepaper here:
Further details:
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About Hatco:
Hatco began in 1950 with the mission to be the world’s leading manufacturer of innovative, customer-focused solutions for the foodservice professionals who value quality products and service. Back then, it recognized the need to properly sanitize dishware and responded by developing the Powermite® Electric Booster Water Heater that generated 180°F (82°C) sanitizing rinse water, which soon became the industry standard.
More recently, Hatco has stayed at the forefront of new trends and technologies, responding with innovative equipment solutions. Though induction is far from a new technology, its popularity has grown due to the energy efficiencies it provides for commercial foodservice operations. Hatco has introduced an award-winning line of induction solutions – including Rapide Cuisine® Countertop & Drop-In Induction Ranges, Palletti® Countertop & Drop-In Induction Warmers, Boxer® Countertop Induction Ranges, Maskerade® Undercounter Induction Warmer and Drop-In Induction Dry Well – that takes induction cooking and holding to a new level. hatcocorp.com.
