Collection: Induction Cooktops

Induction cooktops are the modern standard for fast, controllable cooking in commercial kitchens — fast response, low ambient heat, simpler ventilation than gas. Hospitality Connect stocks built-in and free-standing induction cooktops from Anvil, Goldstein, Cookmaster and Apuro — in 2-zone, 4-zone and 6-zone formats with 3.5kW to 5kW per zone.

Types of induction cooktops

• Built-in 4-zone (single-phase): Drop-in cooktop with 3.5kW zones; suits cafe and small restaurant lines.
• Built-in 6-zone (three-phase): Production hot-line replacement; total power 25–32kW.
• Range-form free-standing induction: 600mm, 900mm and 1200mm free-standing ranges with induction tops.
• Wok-format induction (recessed): Bowl-shaped recess for round-bottom woks; high-power 5kW for stir-fry.
• Plancha and griddle induction: Specialty surfaces — see also induction cooktop benchtop.

Sizing and pan compatibility

Induction needs ferromagnetic cookware — stainless with induction-clad base, cast iron or carbon steel. Aluminium and copper require an induction adapter disk (slow but workable). Power scales linearly: a 3.5kW zone boils 1L in roughly 2 minutes; 5kW does 90 seconds. Choose 5kW zones for stockpot and stir-fry stations; 3.5kW is fine for sauce and sauté work. Confirm pan minimum and maximum diameter — most zones detect 120mm to 280mm. Wok-format units take 280–360mm round-bottom woks.

Installation considerations

• Power: Three-phase 415V required for 4+ zone built-in units; certified electrician sign-off.
• Ventilation: Induction needs less extraction than gas (no combustion fumes), but Type II canopy still required for moisture and vapour.
• Bench cutout: Confirm cutout dimensions before fabricating bench — manufacturer tolerances are tight.
• Service access: Inverter electronics live under the cooktop; 100mm clearance under the unit for ventilation and service.
• Power factor: High-power induction can trigger demand-tariff charges on commercial accounts; speak to your electricity provider.

Induction is the trend in commercial kitchens because it's fast, controllable, and runs cooler than gas — kitchen ambient temperature drops 3–5°C, which is meaningful in summer. The trade-offs: requires three-phase power for full hot-line replacement, requires induction-rated cookware (stainless with magnetic base, cast iron, carbon steel — aluminium needs an adapter), and the inverter electronics under the cooktop need ventilation. Budget the electrical board upgrade and pan replacement into the fitout cost; both are commonly underestimated. Modern induction zones detect pan size and adjust output — a 280mm zone running a 200mm pan delivers correct heat without scorching the rim. Specifier checklist: confirm benchtop cutout dimensions match the cooktop spec (manufacturer tolerances are tight), verify three-phase power supply is available before ordering, and budget for induction-rated cookware replacement (legacy aluminium and copper pans need adapter disks or replacement). Stock spare inverter fans as an asset register item for production kitchens.

Pair with

Pair with induction cooktop benchtop, electric cooking equipment, convection oven and anti-jam pans stainless steel gastornorm pan.

Why buy induction cooktops from Hospitality Connect

• Curated for Australian commercial kitchens: Every line is selected against the realities of AU service — voltage, room dimensions, council rules, ambient temperatures.
• Brand-direct relationships: We deal directly with manufacturers and importers, so you get current models and the right parts when you need them.
• Field-tested specs: Sizes, gauges and capacities listed on each product reflect what actually works in service, not glossy brochure numbers.
• Tech support that picks up: Pre and post-sale phone lines staffed by people who know commercial kitchens.
• Warranty handled here: We process the claim with the manufacturer; you keep cooking.

Induction cooktops care and longevity

• Check fan motor and bearings quarterly: Convection fans run hot; failed bearings drop the air curtain and uneven cookers.
• Inspect door gaskets: Burnt or compressed gaskets bleed heat and waste 10–15% of energy per cycle.
• Clean cavity within 30 minutes of last use: Hot residue lifts cleanly; cold carbonised soil needs aggressive chemicals that damage seals.
• Test safety thermostats annually: High-limit cut-outs are the last line of defence and quietly fail.
• Calibrate display vs probe annually: A 10°C drift undermines bake consistency.

Need help choosing? Talk to us

Our commercial chefs and fit-out specialists can match the right induction cooktops to your menu, footprint and operating budget. Send through your floor plan, service brief or trading hours, or call our Australia-based trade line for a same-day spec quote — we'll line up sizes, brands, voltage and gas requirements, lead times and freight rates before you commit. If you're fitting out a new venue or refurbishing an existing one, ask about multi-line trade pricing and consolidated delivery so the kit lands when the trades do, not weeks later.