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With a combined 60 plus years of restaurant and food-service industry experience we can help you out with almost anything from designing and building your kitchen from the ground up to upgrading and making it a more efficient area that is sure to see an increase in revenue.
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One disadvantage I've noticed with induction cooking is that there is a potential for "hot spots" in the burners! At least, that's what I've noticed with the single burner countertop model I have. It's fine for boiling or deep frying, but regular pan frying tends to result in obvious hot spots in the pan where browning and searing are uneven - even when using All Clad 5 ply stainless cookware! Another disadvantage is that induction cooking is incompatible with any form of cooking that requires the cook to be constantly moving the pan back and forth or up and down, like when flipping foods or using a wok. Otherwise, I agree with all of the other stated benefits of induction cooking - that's why I bought an induction burner and why I still use it, despite the drawbacks I just mentioned!
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Yes, actually there are some types of equipment which can be used for a restaurant and can start a restaurant with. You can check those equipment on merchandise.speedfood.com.au/
