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As someone who’s spent years working with kitchen appliances and electrical systems, I’ve seen firsthand how transformative high-power induction cooktops can be. They’re fast, efficient, and precise, making them a favorite for home cooks and professionals alike. But with great power comes great responsibility. These appliances draw significant electrical loads, and without proper precautions, they […]

Last month, a long-time restaurant client of mine called in a panic.His 20KW induction wok cooker — the backbone of his kitchen — had suddenly gone dark right before the lunch rush. In desperation, he called a local electrician who claimed, “Ah, it’s all the same as a regular stove, I’ll just open it up.”

If you’ve ever stood in the middle of a bustling restaurant kitchen — orders flying in, chefs barking, flames (or rather, in this case, induction coils) working overtime — you’ll understand how brutally demanding the environment can be on equipment. I’ve spent over a decade in this industry, not just selling commercial induction cookers but

I’ve been working in the commercial kitchen equipment industry for over 12 years, often handling not just sales but also after-sales support and technical training. Over time, I’ve come to realize that many restaurant owners and even maintenance technicians wonder about the interchangeability of induction cooker cores (or control boards). It’s a good question —

In my nearly two decades working with commercial kitchen equipment, I’ve seen my fair share of mishaps, but few things stop a kitchen in its tracks like a cracked glass-ceramic plate on a high-power induction cooktop. It’s a gut-punch moment—your workhorse appliance, critical to churning out dishes in a busy restaurant, suddenly looks like a

Having spent over fifteen years in the commercial kitchen equipment industry, I’ve seen high-power induction cooktops revolutionize the way restaurants and catering businesses operate. These machines are powerhouses—fast, efficient, and precise—but they’re not invincible. A busy kitchen can push them to their limits, and without proper care, even the best models can break down. When

As someone who’s spent over a decade in the commercial kitchen equipment industry, I’ve worked closely with induction cooktops, from installing them in bustling restaurant kitchens to troubleshooting their quirks. When people ask me, “Do commercial induction cooktops produce radiation, and is it harmful?” I get why there’s concern. The idea of “radiation” sounds alarming,

As someone who has spent well over a decade immersed in the commercial kitchen equipment industry — from installation sites to bustling hotel kitchens — I’ve often been asked a deceptively simple question: “How do I pick the right induction cooker for the number of customers I serve?” Most people think it’s just about picking

When a commercial induction cooker exhibits abnormal behavior or stops working altogether, there are several common faults and corresponding troubleshooting methods: 1. Basic error codes: E1: No pot detected E2: Pot over-temperature protection E3: Pot thermal sensor open circuit E4: IGBT thermal sensor short circuit E5: IGBT thermal sensor open circuit E6: Voltage too low

Having spent well over a decade immersed in the kitchen equipment industry — from dealing with bustling restaurant backlines to consulting for household appliance manufacturers — I’ve had countless opportunities to compare high-power induction cookers with traditional stoves. Whether you’re a home cook eager to upgrade your kitchen or a restaurant owner weighing energy bills,