In this issue of Connection we feature recent all commercial kitchens with electric equipment installs at The European, Melbourne and Sykes House Farm, Yorkshire.

Moffat’s longstanding commitment to developing new, energy efficient cooking technology is behind the expansion of the company’s induction equipment offering says Moffat General Manager Sales and Marketing, Michael Lillico.

“Induction is the most important cooking technology today. As the professional cooking world aligns with the global movement towards cleaner alternatives to fossil fuels, we are now well positioned to lead the charge in the evolution of the all-electric kitchen.”

Induction equipment now accounts for a significant volume of Moffat’s annual production, driven by a steady uptick in demand from its key markets in the UK, Australia, New Zealand, and the Middle East.

The Waldorf and Blue Seal electric catalogues now include a full package of induction options. The centre piece is the induction Range, whose defining feature is a full size 2/1 GN convection oven. In total there are 12 configurations of induction cooktops, including 450 or 900, a choice of 3kW or 5kW elements, and round or full area cooking zones (or a combination of both). Blue Seal Cooktops and Waldorf cooktops can be supplied with suite matching modular cabinet bases, including doors and adjustable feet as standard.

Making the move from gas to induction is seen by some in the foodservice industry as a major culture change. There is a longheld affection for gas stoves that’s rooted in training, history, and to a large extent the sheer spectacle of cooking over an open flame. But the fact remains that gas is a hugely inefficient heating source compared with induction cooking.

“Chefs who adopt induction technology need to evolve their cooking processes for sure,” says Michael Lillico. ‘But in return they get more power and speed, more precision, and double the efficiency of cooking with gas.”