Collection: CookTec

A commercial induction cooktop heats the pan directly through a magnetic field rather than heating a surface element. The cooktop surface stays comparatively cool, and heat stops almost immediately when the pan is lifted or the unit is switched off.

A countertop induction unit sits on an existing bench and can be relocated, which suits buffets, demonstrations and temporary stations. A drop-in unit is cut into the benchtop for a flush permanent install, and is the usual choice in a fitted line.

Induction only works with pans that a magnet sticks to, which means cast iron and magnetic stainless steel. Aluminium and copper pans without a magnetic base will not heat, so check existing pans before switching a section to induction.

An induction wok cooker uses a bowl-shaped recessed hob rather than a flat one, so a round-based wok sits in continuous contact with the heating surface. That delivers heat up the sides of the wok as well as the base.

Induction needs no gas connection, which makes it viable in shopping centres and tenancies where gas is unavailable. It also puts less waste heat into the room, because the energy goes into the pan rather than the surrounding air.