Commercial Cooktop Manuals & Owner Guides

How commercial induction works

An induction coil under the glass-ceramic top creates an alternating magnetic field that heats a magnetic pan directly. Because the pan is the heat source, most of the energy goes into the food: certified commercial induction units typically test in the 80–90% efficiency range. Power stops when the pan is lifted, so there is no idle energy use and far less heat in the kitchen.

• Use magnetic cookware: cast iron, carbon steel, enameled steel or induction-ready stainless.
• Keep intake and exhaust vents clear and away from fryers and broilers.
• Size circuits from the nameplate input; larger multi-zone units need substantial dedicated circuits.

Reading cooktop test data

Cooking-energy efficiency

The share of electricity that ends up as heat in the test load, measured per zone under an ASTM procedure.

Production capacity

How many pounds of the test load a zone can heat per hour — a measure of usable power.

Hob area

The size of each marked cooking zone. Match pan bases to the zone for even heating.

Nameplate input

Maximum electrical demand. Use it to size the circuit, not to estimate typical energy use.

Caring for glass-ceramic tops

Wipe the top after it cools, clean sugary spills promptly, lift burnt-on residue with a flat razor scraper and never use abrasive pads. Stop using any unit with a cracked top and disconnect power until it is repaired.

Commercial Cooktop FAQ