Equipment: CESA on induction cooking

Induction cooking has been around for several years has not take off in the UK in the same way as in other parts of Europe.

This is because induction ranges are relatively expensive to buy, but thing are changing as operators start to realise they offer significant savings in terms of running costs. Add the benefits of faster speeds and enhanced operator safety and it seems certain that this is a high tech cooking solution with a bright future in the pub food market.

Induction cooking, which uses a magnetic field to generate heat, is one of the biggest advances in energy saving technology in recent times. With an induction hob, 90 per cent of the energy goes straight to the pan, which is significantly better than with conventional electric and gas hobs.

As well as being energy efficient, induction cooking is fast: typically two litres of water can be brought to boil in under a minute. And unlike conventional cookers, induction hobs don't waste heat when the pan is off the hob - because they automatically stop if there's no pan to complete the magnetic field.

There is still some confusion about the need to buy special cookware for induction. Because induction works by creating a powerful magnetic field that transfers heat directly to the pan, the pans themselves have to be made of magnetic material, such as cast iron. However, this is hardly restrictive and there is plenty of choice, so buyers needn't be too concerned.

The fact that induction energy only works on magnetic materials means that it is safer, too, since the hob only works when a suitable pan is on it.

The Catering Equipment Suppliers Association (CESA) represents more than 130 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes. For more information visit CESA​.