To us an induction burner really is not new but out in the world a lot of people dont know what it is. This article explains what an induction burner is and how it can save money in a restaurant. If more restaurants start using more of these they will be using a lot less energy.
http://gizmodo.com/5348493/cooking-with-magnets-an-intro-to-induction
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This a great article and I’m surprised more restaurants don’t cook on induction burners. They are a space saver and it can make the kitchen less hot. I feel a lot of bakeries use them when they are making sauces for their desserts. When I worked at the Johnson & Wales Inn as a TA the bake shop had one or two. It is what they used which was a good thing so they didn’t get in the way of the kitchen cooking. The only down side I could see in using these in a kitchen is you can’t have multiple pans and pots going at once. It is a good article and shows how technology can help save the power you use and keep kitchen cooler.
ReplyDeleteCool, I remember these burners when I took Culinary classes my freshman year. And i wonder why more restaurants don't use them. Maybe because of the certain material of the pan or pot? Although I though that cast iron was a commonly used material. This is a great technology that has been around for long enough that more places should be using them.
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