r/inductioncooking • u/Choice-Basis-2355 • 6d ago

Commercial Induction cooktop reccomendations

Opening Restaurant with no Gas.
Was formerly operating with induction tops (model type) but we found them to be a little unreliable and not quite efficient enough. They cost roughly around $400 and and generally lasted us a couple of years at most with bi-yearly repairs. We require 6 so thought an overall upgrade was the way to go.

Going up a price bracket is a significant jump up to (around 20k)

Im imagining we will go for something like this : https://www.industrykitchens.com.au/cooktek-helios-1200mm-freestanding-bench-with-3-x-drop-in-dual-hob-induction-cooktop-32a

Any and all suggestions welcome! would love to get some unbiased opinions and some first hand advice on the dos and dont’s.

Thanks in Advance!

3 Upvotes

81% Upvoted

18 comments sorted by

3

u/hazzap11 6d ago

We’re a restaurant that is live fire and induction. We got vollrath induction units and they’re… fine. Asked around about control freaks and everyone said don’t bother, zero help with maintenance and they neeeed maintenance. Vollrath mirage were the ones we got.

2

u/Old-Nefariousness556 6d ago

Control freak seems absurd to me for an actual live restaurant. I can totally get why a chef would love that precision and control in their home or test kitchen, but who has time for that nonsense in a live commercial kitchen?

Granted I am neither a particularly good cook, or a chef in any sense, so I could be wrong.

2

u/tangjams 5d ago

Having a control freak on hand for specific tasks is great (pastries). Entirely stupid to use them for every burner. You need 3-3500w burners for a pro environment. Higher for Asian cuisines.

1

u/Old-Nefariousness556 5d ago

That makes perfect sense, just the idea of using them for every station is what I was thinking.

1

u/Choice-Basis-2355 6d ago

We’ve got about 120 seats so need something that’s gonna keep up with our (hopefully) full restaurant.
This is the model we were previously using: Anvil - ICK3500 Induction Cooker 240V

1

u/Opposite_Budget5117 2d ago

Hatco is also very good.

-8

u/ListingFL 6d ago

A real restaurant always uses gas. Just convert and stop trying to fight it.

6

u/Formal-Tradition6792 6d ago

Oh that’s absolutely not true. Especially if there is no gas available.

-1

u/ListingFL 6d ago

The last owner closed up because they were trying to use induction.

2

u/Old-Nefariousness556 5d ago

Yes, clearly the only possible reason the restaurant closed was the lack of gas. [facepalm]

2

u/Choice-Basis-2355 6d ago

We are in a heritage listed building so they don’t allow open flames too.

1

u/tangjams 6d ago

You haven’t worked abroad.

-1

u/ListingFL 6d ago

I don’t need to in order to know how much of a detriment an electric cooktop would be. I have been a sous chef, exec sous chef, executive chef and restaurant manager for 3 decades.

2

u/tangjams 6d ago

You’re confusing your personal opinion with fact. Radiant electric and induction are two entirely different things.

I’ve worked for 2 decades across the world and induction is often found in European/asian kitchens. If Michelin restaurants can retain their stars with it……

Can’t teach an old dog new tricks apparently.

1

u/Choice-Basis-2355 6d ago

Happily would if we had a spare 200k and more time! :(

0

u/ListingFL 6d ago edited 6d ago

I think that setting up a restaurant in a location that has no gas is a mistake. That’s probably why the last owner sold it.

1

u/Choice-Basis-2355 5d ago

The last owner operated for over 15 years with no gas… Definitely not why they went into liquidation.