The all new iChef-ECO single zone induction hob is now available please contact us on 01280 875400 for your nearest stockist

Induced Energy are delighted to announce that our Invisible Cooking Suite is the WINNER of The Caterer “Product Excellence Awards” for induction

Induced Energy has been awarded Food Made Good Approved Supplier status from The Sustainable Restaurant Association.

WHY USE INDUCTION?

Power

Although it produces all the power of traditional cooking methods, induction is the most energy-efficient cooking method on the market. Our equipment is 50% more efficient than halogen and 86% more efficient than gas and also saves you money on extraction costs as there is no requirement for expensive gas cut-off equipment.

Environment

Induction can help you to achieve your green credentials as the equipment produces no poisonous exhaust gases or wasted background heat. All carbon deposits created during cooking are eliminated, preventing unhealthy carcinogenic carbon particles from entering the air.

Cool

You can expect happier and more productive chefs with induction. The induction heats only the pan and its contents, not the hob surface, resulting in a significantly cooler and more pleasant working environment in the kitchen.

Controllability

With power settings from one through to 99, chefs have much more control over their cooking than they do with gas. Whether you are simmering, boiling, frying or wok cooking, the user has precise control over the heat and the cooking.

Safety

Induction is much safer as there are no naked flames or directly heated surfaces. It is therefore virtually impossible to ignite a spillage. If no pan is present, energy cuts off automatically into standby mode and in addition the Pan Sensor avoids heating of utensils left on the hob surface. Induction hobs can be used in many situations where safety restrictions are in force, such as airports and laboratories.

CASE STUDIES

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 Sarto
April 8, 2020
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“The induced energy is a great induction product and perfect for our situation, it allows for fast precise cooking using multiple pans on a twin…
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 Apetito
January 16, 2019
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 Brad Carter
January 16, 2019
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Watch our Brad Carter case study:
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 Alchemilla
January 16, 2019
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Watch our Alchemilla case study:
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 Induced Energy hobs help win Gold
August 2, 2018
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Angus McCaig and Josh McDonald Johnson of The Holt restaurant in Devon sent the following email: Having changed to induction after seventeen years on Gas,…
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 10% Reduction in Staff Turnover
August 2, 2018
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“Induced Energy installed 4-ring and 2-ring induction hobs into all of our branches and our staff love the cooler, cleaner environment. As an added benefit…
InducedEnergyInduced Energy@InducedEnergy·
18 Sep

What’s on the menu today? Does your restaurant have any recipes that are best cooked on an induction hob? If so, let us know ✨

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InducedEnergyInduced Energy@InducedEnergy·
16 Sep

If there’s anything a chef loves more than getting their food out on time, then it’s working in a cool, steam free kitchen.

#InductionTechnology reduces the heat usually caused by traditional cooking methods!

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InducedEnergyInduced Energy@InducedEnergy·
14 Sep

#InductionTechnology has a multitude of benefits, but our favourite feature is its energy efficiency.

Induction produces all the power of traditional cooking, but it is significantly more energy efficient.

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GET IN TOUCH

Induced Energy Limited,
Westminster Road, Brackley, Northants, NN13 7EB

sales@inducedenergy.com

01280 875400

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