Induction Cooking

Borrelli Induction Cooking equipment brings fast, energy-efficient and precise heat control to commercial kitchens, using electromagnetic technology to heat cookware directly rather than the surrounding air. This makes induction a cooler, safer option for busy kitchens, with less ambient heat and faster response to temperature changes.

Suited to restaurants, catering operations and kitchens looking to reduce running costs, induction cooktops and hobs offer precise control that helps maintain consistent results across sauces, stocks and delicate dishes.

• Fast, precise heat control via electromagnetic technology
• Cooler kitchen environment than gas or traditional electric
• Energy-efficient operation reduces running costs
• Instant response to temperature adjustments
• Easy-clean flat cooking surface
• Suited to restaurants, catering and hotel kitchens
• Compatible with induction-ready cookware
• Range of single and multi-zone models available

Induction cooking suits kitchens wanting precise temperature control and a cooler working environment, though you'll need induction-compatible cookware. Consider how many cooking zones you need based on your menu and service volume. Browse our full Cooking Hob range to compare induction with gas and electric options.

Do I need special cookware for induction cooking?

Yes, induction cooktops require cookware with a magnetic base, such as most stainless steel and cast iron pots and pans.

Is induction cooking energy efficient?

Yes, induction heats cookware directly rather than the surrounding air, which generally makes it more energy efficient than gas or standard electric cooking.

Is induction cooking safer than gas?

Induction surfaces stay cooler than gas flames and traditional hotplates, which can reduce the risk of burns and lower ambient kitchen heat.

How many cooking zones do I need?

This depends on your menu and service volume; higher-volume kitchens generally benefit from multi-zone induction units.