Why Induction Griddle are Way better than Gas Stoves in Kitchens Around the World?
1.Energy Efficiency Makes a difference you Make a Profit
Commercial induction griddle transfer more than 90% of vitality straightforwardly to the cookware, while gas stoves have an normal exchange proficiency of as it were 40% to 60%. Lower power bills cruel a quicker return on speculation, particularly in ranges where characteristic gas costs fluctuate.
2. Lightning-fast Heating
Heats from room temperature to 180°C (356°F) in 90 seconds—perfect for breakfast surges or late-night diners.
3. Cooler, Safer Workspace
No open flames, no carbon dioxide spikes. Can reduce kitchen ambient temperature by up to 5°C, reducing HVAC stress.
Key specifications before clicking “Buy Now”
1.Rated power: 5 kW vs. 8 kW
- 5 kW — Cafes, food trucks, pop-up restaurants.
- 8 kW — High-traffic restaurants, hotel banquets, chain stores.
Pro tip: Match the amperage (A) of the equipment with the circuit breaker at the venue to avoid tripping.
2.Plate Material Matters
| Material | Heat Uniformity | Easy-Clean | Corrosion-Resist | Best Venue |
|---|---|---|---|---|
| Cast Iron | ★★★★★ | ★★☆☆☆ | ★★☆☆☆ | Steakhouses |
| Tri-Ply Stainless | ★★★★☆ | ★★★★★ | ★★★★★ | Bakeries |
3. Footprint and Ergonomics
The 900 mm (35 inch) wide model allows you to cook 20 hamburger patties at once, while still fitting through most back door frames (standard 800 mm).
Installation Checklist
- Voltage & Phase – 380 V (Asia/EU) or 208 V (North America).
- Ventilation – ≥ 75 cm head-clearance; connect to hood per NFPA 96 or DIN 18869.
- Anti-Fatigue Mat – Reduce chef strain during long shifts.
Professional Operation
Initial Calibration
Preheat to 200°C, apply neutral oil to the surface for polymerization, then cool—this seals the micro-pores, making it easier to clean later.
Dual-Zone Control
The left oven maintains a temperature of 150°C (for eggs), while the right oven maintains 230°C (for steak). The digital interface stores preset values, eliminating guesswork.
Fat Management
A sloped channel directs fat into a removable tray. Empty it hourly to prevent fat from burning and producing pungent smoke.
Complete Daily Maintenance Within Three Minutes
While the plate is still warm (approximately 60°C), pour ice water over it to create a thermal shock—the steam will remove carbonized residue.
Scrape with a food-grade blade at a 30° angle.
Wipe with a microfiber cloth; apply a thin layer of mineral oil.
Inspect the intake fan grille—dust can reduce lifespan by 20%.
The Way Forward
Investing in commercial induction griddles is not just an equipment upgrade, but a strategic move toward sustainability and global food safety compliance. With rising utility costs and the approaching carbon assess, early adopters will have a competitive advantage.
FAQ (Quick View)
Q:Do I still need a range hood when using a commercial induction griddle?
Yes, local regulations require installation.
Q：What power rating is recommended for a busy restaurant using an induction griddle?
An 8-kilowatt (kW) commercial induction griddle is ideal for high-traffic kitchens such as hotel buffets, diner chains, and full-service restaurants.
Q:Can I cook pancakes and steak at the same time on a commercial induction griddle?
Absolutely. Many commercial induction griddles feature independent dual-zone temperature control, allowing you to keep one side at a lower temperature (e.g., 150 °C for pancakes or eggs) and the other at a higher searing temperature (e.g., 230 °C for steaks).
Q:How often should I deep-clean a commercial induction griddle, and what’s the best method?
A deep clean is recommended at least once a week, depending on usage intensity. After each day’s service, perform a quick clean using thermal shock (pouring ice water over the warm plate), scrape off carbonized residue with a food-grade scraper at a 30° angle, wipe dry with a microfiber cloth, and apply a thin layer of food-safe mineral oil.
