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As someone who’s been fascinated by kitchen technology for over a decade, I’ve spent countless hours experimenting with various cooktops, including induction models. When people ask me, “What are the requirements for cookware when using an induction cooktop?” I get excited to share my insights. Induction cooking is a game-changer—efficient, precise, and safe—but it comes […]

At 4 AM in the back kitchen of a Shanghai five-star hotel, Chef Wang stared helplessly at his newly installed 800mm commercial induction cooker—his seafood dishes kept developing a “fishy dampness.” Three months later, those same dishes became signature items, selling 200 portions daily. The transformation? It lies in understanding that ​​commercial induction cookers aren’t

As a veteran who’s navigated the currents of the catering equipment industry for over two decades, I’ve witnessed the evolution of kitchen tools firsthand. I understand that the kitchen, for any restaurateur, is where dreams take root, and where efficiency and quality battle it out. Lately, I’ve noticed a recurring question in my inquiries: “Can

As a long-time researcher in kitchen appliances and cooking techniques, I’m often asked a question: Why does induction cooking always boil water faster than traditional open flames? This seemingly simple question hides many details about heat transfer, equipment design, and actual use cases. Today, I’ll take you through the “fast” of induction cooking, from scientific

Having spent over a decade working with commercial kitchen equipment, from bustling restaurant kitchens to catering setups, I’ve seen how commercial induction cooktops have transformed cooking with their speed, efficiency, and precision. But one question that keeps popping up from chefs, restaurant owners, and catering managers is: how long can these cooktops run continuously without

Over the years, I’ve been exploring kitchen appliances, helping countless friends, clients, and readers learn about the world of induction cooktops. These stylish and efficient appliances have become a must-have in the modern kitchen, but with so many options on the market, judging the quality of an induction cooktop can seem like a daunting task.

Last weekend, I was chatting with a neighbor who was renovating her kitchen. She was torn between getting a sleek built-in induction cooktop to match her modern countertops or a portable induction cooktop for flexibility. “Which one’s better for everyday cooking?” she asked, looking overwhelmed by the options. As someone who’s spent over a decade

As someone who’s spent years helping restaurants and commercial kitchens select the right equipment, I’ve learned that the heart of any induction cooker lies in its coil and power module. These components determine how efficiently and reliably the cooker performs, especially in the demanding environment of a busy kitchen. When restaurant owners or equipment buyers

As someone who’s spent years advising restaurants on kitchen equipment, I’ve seen firsthand how the right tools can make or break a dining operation. When it comes to commercial induction cookers, one question I hear often is whether bigger is always better—specifically, does higher power guarantee better performance? It’s a fair question, especially since power

Having worked in the catering equipment industry for many years, I understand the dilemmas and considerations restaurant owners face when selecting kitchen equipment. Commercial induction cookers, with their efficiency, energy-saving features, and environmental benefits, have become increasingly popular in restaurant kitchens. But are they truly suitable for your restaurant? Today, drawing on my industry experience,