The Heat Is On: A Guide to Commercial Cooking Methods

Not all heat is created equal — and in a modern commercial kitchen, knowing your cooking methods matters. From rapid reheats to precise baking, the right cooking technology helps you serve faster, better, and more efficiently. Whether you’re upgrading your kit or choosing equipment for a new site, here’s a quick guide to the most common cooking methods and what they’re best used for.

Microwave Cooking

Fast, energy-efficient, and ideal for reheating or small portions. Microwaves work by vibrating water molecules to heat food from the inside out. They don’t brown or crisp on their own, but when combined with other technologies, they can dramatically reduce total cooking time.

Convection Cooking

This method uses a fan to circulate hot air around the food, resulting in even temperatures and shorter cook times compared to traditional static ovens. Convection ovens are ideal for baking, roasting, and batch cooking with consistent results.

Impingement Cooking

Impingement ovens blast high-speed jets of hot air directly onto the food surface. This speeds up cooking while creating a crisp, golden finish — perfect for toasties, pizzas, and pastries. Commonly used in high-speed or rapid-cook ovens.

Induction Cooking

Using electromagnetic energy to heat pans directly, induction is fast, precise, and energy-efficient. It’s safer too, since the cooking surface stays relatively cool. A great option for cafés, pop-ups, and prep areas where speed and control matter.

Contact Cooking

This includes panini presses, clamshell grills, and countertop contact grills. Food cooks through direct contact with heated surfaces — ideal for high-speed grilling, toasting, or searing sandwiches, wraps, and flatbreads.

Frying

Frying involves submerging food in hot oil to cook quickly and create a crisp, golden finish. It’s ideal for chips, battered fish, fried chicken, and more. Commercial fryers are built for speed and volume, maintaining consistent oil temperatures even during peak service. Some models offer programmable baskets and filtration systems to improve efficiency and food quality.

Air Frying

Air frying uses powerful convection heat to replicate the crisp texture of deep frying — but without the oil. These units circulate hot air at high speed, creating a golden finish with less fat and easier cleanup. While more common in domestic settings, commercial-grade air fryers are emerging as a lower-fat, space-saving solution for snacks, small plates, and fast-casual menus.

Grilling

Grilling applies direct, high-intensity heat to the surface of food — either from below (chargrills, flat tops) or above (salamander grills). It’s perfect for searing meats, toasting, or adding caramelisation to the final stages of a dish.

Rotisserie Cooking

Rotisserie ovens cook food using radiant heat while slowly rotating it on a spit. This rotation ensures even cooking and natural self-basting, making it ideal for whole chickens, joints of meat, and traditional kebabs. Often used in high-volume takeaway or deli settings.

Smoking

Smoking uses low, indirect heat and wood smoke to cook food slowly while infusing it with deep, rich flavour. Typically used for meats and fish, commercial smokers maintain controlled temperatures over long periods, making them ideal for barbecue menus or smokehouse-style kitchens.

Radiant/Infrared Cooking

Rather than relying on circulating air, radiant cooking transfers heat through infrared energy — similar to a salamander grill or overhead heat lamp. It’s perfect for finishing dishes, toasting, or holding items warm before service.

Steam & Combi-Steaming

Steam cooking helps retain moisture and nutrients — great for vegetables, fish, and delicate proteins. Combi ovens combine steam and convection, giving operators precise control over temperature and humidity for consistent, high-volume output. Their versatility makes them a staple in many professional kitchens.

Fast Cooking & Hybrid Technologies

Some equipment combines multiple cooking methods to deliver speed without sacrificing quality. These units — often called rapid-cook or accelerated ovens — blend technologies like microwave, convection, and impingement to cut cook times drastically. Perfect for high-turnover service areas, they’re designed to deliver fresh, hot results in under a minute.

Choosing the Right Method

The most efficient kitchens often use a combination of methods depending on what’s being served. For example, a contact grill might handle hot sandwiches, while an induction hob supports fast prep, and a combi oven manages roast or steam work.

Need help choosing the right kit for your setup?
Call us on 01379 641223 — we’ll help you find the best solution for your menu, space, and service style.