Induction Cooktops

Hospitality Connect stocks 195 commercial induction cooktops for restaurants, hotels, clubs, aged care and institutional kitchens. The range covers benchtop units and floor standing models on a base or stand, in single and multi zone layouts. Waldorf, Blue Seal and CookTec are among the brands stocked.

Induction heats the pan directly through a magnetic field, so the cooktop surface stays cooler than gas or radiant electric and the kitchen gains less ambient heat. Zone count and the power rating per zone are the practical sizing decisions, because a higher output zone boils faster and holds temperature under a heavy pan. Benchtop units suit a compact prep line or a front of house cooking station. Induction needs ferrous cookware, so confirm your pans are induction compatible. Trade pricing applies, delivered Australia-wide.

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.