High Speed Induction Cooking - I've never put speed as an advantage that you get from using induction but two of our 2016 induction cook suite customers have caused me to rethink this.
David Wykes at Verveine in Milford, Hants tweeted 'These induction hobs have cut job times in half and lowered kitchen temps massively' these were his thoughts but at Mussell and Steak bar in Edinburgh the speed was what we had planned. We knew that going from a gas stove to induction, not only would we heat 12 mussell pans in not much more than half the space, we also knew heat up time would be much quicker. The pans reach boiling point in 90 secs on our induction, 4 times as quick as they did on the gas stove. This led to a halving of the total cooking time from 11 minutes to 5 1/2 minutes.
The space released by taking out two gas cookers and fitting one induction cooker and installing a combi oven. This time saving and extra oven increased kitchen output so much that 2 more front of house staff were required to serve the extra customers in the restaurant, resulting in a 30% increase in turnover.