Induction Forum 2011

Open gas burners and solid tops have long been favoured by chefs when choosing that workhorse of the kitchen, the cooking range. However, in an age when protecting the environment and energy efficiency are key industry considerations, induction is gaining more and more admirers, not least because it helps keep the kitchen cool.

A whole new generation of induction cooking equipment has been launched in recent years and, at the same time, costs to produce the technology have dropped. The Induction Cooking Equipment Forum, held on 10 June 2011 at the Park Lane Hotel, London, highlighted that energy savings were only the start of the opportunities the technology offers the foodservice market.

The event, organised in collaboration with the British Hospitality Association (BHA) and Caterer, was designed to provide an insight into the role that induction equipment can play in today's commercial kitchen.