As businesses across almost every sector become increasingly aware of rising energy costs and day-to-day performance, commercial catering is no exception.

While gas still dominates many professional kitchens, induction cooking is becoming increasingly visible across modern catering environments, particularly in cafés, open kitchens, food-to-go sites and newer kitchen fit-outs.

Although induction cooking is fully electric, many operators are attracted to its fast response times, energy efficiency and reduced ambient kitchen heat compared with traditional gas cooking.

In practice, running costs depend on cooking style, kitchen workload, utility tariffs and how efficiently the equipment is used throughout service.

1. What Is Commercial Induction Cooking?

With induction cooking, the hob itself is not the main heat source. Instead, magnetic energy transfers directly into the base of a compatible pan, allowing the pan to heat quickly while the surrounding surface stays comparatively cooler.

In practical kitchen use, this can offer:

• Fast heat-up times
• Improved energy efficiency
• Reduced heat escaping into the kitchen
• Easier cleaning
• Precise temperature control

2. Why Has Induction Become More Popular?

Induction has grown in popularity as kitchens become more conscious of energy use, extraction requirements, staff comfort and working temperatures.

In smaller kitchens, open-plan sites and front-of-house cooking areas, reducing excess heat can make a noticeable difference during busy service.

Many commercial induction units also respond quickly, helping operators heat pans fast, adjust temperatures accurately and reduce wasted energy during quieter periods.

3. How Does Induction Compare to Gas?

4. What Are the Advantages of Commercial Induction?

• Energy-efficient cooking
• Reduced kitchen heat
• Fast response times
• Easier cleaning and wipe-down
• Modern appearance for open kitchens
• No naked flame
• Good control for sauces, simmering and repeat tasks

5. Why Do Many Chefs Still Prefer Gas?

For many chefs, gas still feels natural during service. The visible flame, immediate visual feedback and ability to move pans freely across burners remain important in fast-paced commercial kitchens.

Gas is also well suited to certain cooking styles, particularly wok cooking, charring, heavy-duty pan work and kitchens already built around existing gas infrastructure.

For mobile caterers, LPG gas equipment also remains extremely popular because it offers flexibility in locations where larger electrical supplies may be limited or unavailable.

• Traditional chef familiarity
• Visible flame control
• Strong suitability for wok cooking
• Works with a wider range of cookware
• Common in high-volume restaurant kitchens
• No induction pan compatibility concerns
• Popular for LPG mobile catering setups

6. Do You Need Special Pans for Induction?

Yes. Commercial induction cooking requires cookware with a magnetic base.

Some stainless steel pans are induction-compatible, while others are not. Aluminium, copper and some lighter cookware may not work unless specifically designed for induction use.

A simple magnet test is often useful. If a magnet sticks firmly to the base of the pan, it will usually work on induction.

7. Power Supply Considerations

One of the biggest mistakes buyers make is focusing on the hob itself without checking the available electrical supply on site.

Smaller countertop induction hobs may operate from a standard 13A plug, while larger commercial induction ranges and multi-zone units may require dedicated supplies or three-phase power.

Always check:

• Available electrical supply
• Single phase or three-phase compatibility
• Total kitchen equipment load
• Installation requirements

8. Ventilation and Kitchen Temperature

One of the biggest day-to-day advantages of induction is that it releases less heat into the kitchen.

Because energy transfers directly into the pan rather than surrounding burners, the cooking area can feel more comfortable during busy service, particularly in smaller kitchens, open kitchens and warmer summer periods.

However, induction does not remove the need for proper extraction. Steam, grease, smoke and heat from other appliances still need to be managed correctly.

9. Is Induction Faster Than Gas?

In many situations, yes. Commercial induction units can heat pans extremely quickly because energy transfers directly into the cookware rather than first heating burners or surrounding surfaces.

However, cooking speed still depends on pan quality, cookware size, menu type and the output of the individual appliance.

10. What About Running Costs?

Induction is often considered more energy-efficient because more of the energy is transferred directly into the pan rather than escaping into the surrounding kitchen.

Actual running costs still depend on utility prices, cooking style, kitchen workload, site infrastructure and how the equipment is used during service.

For some businesses, the wider benefits of induction may include reduced heat, faster cleaning and improved working conditions, not just energy use alone.

11. Does Commercial Induction Make Noise?

Some induction units include cooling fans and may produce a low humming sound during use, especially at higher power settings or with certain pans.

This is usually not a problem in busy commercial kitchens, but it may be worth considering for quiet front-of-house areas, demonstration counters or open-plan café spaces.

12. Common Mistakes When Choosing Induction Cooking

• Not checking electrical supply capacity
• Assuming all pans are induction-compatible
• Choosing domestic induction equipment for commercial use
• Underestimating total kitchen equipment load
• Forgetting that extraction may still be required
• Buying purely on price without considering workload

13. Which Type of Business May Suit Induction?

• Cafés and coffee shops
• Open kitchens
• Food-to-go sites
• Demonstration kitchens
• Compact kitchens with heat concerns
• Modern fit-outs and front-of-house cooking
• Sites wanting easy-clean cooking surfaces

14. Which Type of Business May Still Prefer Gas?

• Traditional restaurant kitchens
• High-volume cooking sites
• Wok-heavy menus
• Sites with strong existing gas infrastructure
• Operators preferring visible flame control
• Menus involving charring or flame-led cooking

For businesses exploring modern induction cooking solutions, our range of commercial induction hobs and induction cooking equipment includes countertop units, induction ranges and higher-output models for professional kitchens.

Frequently Asked Questions

Does induction cooking use less energy than gas?

Induction is generally considered more energy-efficient because more energy transfers directly into the pan. However, actual running costs depend on utility prices, workload and how the equipment is used.

Does induction need three-phase power?

Not always. Some smaller induction hobs can run from a 13A plug, while larger commercial induction units may need a dedicated supply or three-phase power. Always check the specification before ordering.

Why will my pan not work on induction?

Induction requires cookware with a magnetic base. If the pan is aluminium, copper or non-magnetic stainless steel, it may not work unless it has been specifically designed for induction cooking.

Is induction cooking faster than gas?

In many cases, induction can heat pans faster because energy transfers directly into the cookware. Cooking speed still depends on pan quality, appliance output and what is being cooked.

Does induction reduce kitchen heat?

Yes, induction can reduce the amount of excess heat released into the kitchen compared with gas. This can be useful in smaller kitchens, open kitchens and front-of-house areas.

Can induction replace gas completely?

In some kitchens, yes. In others, a combination of induction and gas may be more practical depending on menu style, utilities, chef preference and existing equipment.

Final Thoughts

Both induction and gas cooking have a place in the modern professional kitchen.

Induction can offer excellent efficiency, reduced kitchen heat, fast response times and easier cleaning. Gas remains popular for traditional cooking styles, visible flame control and high-output commercial environments.

For some kitchens, induction may improve comfort, speed and day-to-day efficiency. For others, gas may still provide the flexibility and cooking style chefs prefer during busy service.

In many modern catering environments, the answer is no longer simply induction or gas — but choosing the right balance of both.