Induction Cooktops

285 products

Induction cooktops work by creating a magnetic field between the cookware and the cooktop, heating the pot or pan directly, rather than using a heat source to indirectly heat the cookware. This results in faster, more efficient, and more precise cooking. Induction cooktops are generally considered safer than traditional gas or electric cooktops, as they do not generate heat and do not pose a risk of fire or burns. They are also more energy-efficient as they only heat the cookware and not the surrounding air. We offer a range of quality commercial induction cooktops for your cafe or restaurant.

285 products

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Buying guide

Choosing a commercial induction cooktop

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Types of induction cooktop

  • Benchtop single and double induction hobs
  • Modular 450mm and 900mm induction cooktops with 1 to 4 zones
  • Induction woks
  • Induction ranges with an oven underneath

Compare gas and electric models in cooktops and hobs.

How does induction work?

An induction zone makes a magnetic field that heats the pan itself. The glass stays cooler than a flame or element, and less heat goes into the kitchen.

Do I need special pans?

Yes. The pan needs a magnetic base, such as cast iron or most stainless steel. If a magnet sticks to the base, the pan will work.

Round zones or full area?

A round zone heats one pan over a marked ring. A full area zone heats across the whole surface, so pans of different sizes can sit anywhere on it.

What power does it need?

Benchtop hobs plug into a 10 or 15 amp outlet. Modular cooktops with 3.5kW or 5kW zones are hard wired, and larger ones need three-phase power. Check the power listed on each product page.

How is an induction wok different?

An induction wok has a bowl-shaped zone that fits a round-bottom wok, so the heat follows the curve of the pan.

Need a hand choosing?

Our AI assistant can answer questions on size, power and gas. Prefer a person? Email or call the team.

Ask our AI assistant