CookTek® Induction Cooking
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CookTek® Induction Cooking Power, efficiency, speed and control. Whether it’s just the slightest touch of heat to melt the most delicate product, or enough explosive force to blacken or boil in a near instant, CookTek® induction units provide the means. CookTek®’s heavy duty three phase ranges were designed to fit seamlessly into an existing workspace, provide significant energy cost savings, improve the working environment, and deliver a better, more precise cooking experience. CookTek®’s commercial ranges were designed, built, and tested to withstand the rigors of a commercial restaurant environment. The glass-ceramic top is thicker than usual and each burner (hob) is modular, so that if there is a problem with one cooking position, the others are unaffected. Field service is easy - the top pops open like the hood of a car and a module can be replaced within minutes. The chassis features overbuilt legs and hefty cast metal control knobs, making it look, feel, and perform just right for professional cooks. How Induction Works Induction cooking is a superior method of cooking, primarily because of the way in which heat is generated and delivered. Traditional gas and electric ranges provide heat indirectly and rely on conduction and radiation to the metal of the pan. In contrast, an induction unit heats the pan directly. This is achieved by generating an alternating electromagnetic current which passes through the base of the pan. This energy excites the iron molecules in the pan, which in turn release it in the form of heat - a bit like rubbing your hands together. Cross-hatch spider pattern for familiar look and feel Stainless steel housing for durability and strength Hinged lid for fast, simple service Smooth, even, flat surface is easy to clean! Removable grease filters for easy cleaning Sturdy, overbulit legs Independent controls for each burner Durability, energy savings, power, and performance. CookTek®’s commercial ranges provide them all. Ceran™ is a registered trademark of Schott AG Faster Safer Cleaner Cooler Greener Energy Efficiency One of the major benefits of induction cooking is improved efficiency. Amazingly, only around 30-40% of the gas energy is delivered to the pan on traditional gas ranges. Traditional electric ranges fair only slightly better at around 50%. The rest is wasted to heating the cooktop itself and, of course, heating the kitchen. In contrast, a CookTek® induction cooktop delivers 90-95% of the energy it draws to the pan. The result? Much lower utility bills and a cool kitchen. There are further potential savings from not using as much air conditioning to get rid of waste heat it’s better to not create it in the first place. If you can’t stand the heat, upgrade to induction!

Cooking Benefits From a user’s perspective, this means that while the pot is heated the cooking surface is not. The surface remains relatively cool and without a pot or pan in place, hardly any energy is consumed - even if the knob is set to full. Once a pot is placed on the surface, heating commences. Because the pan is heated directly, it takes less time to accomplish the same cooking tasks than on traditional electric or gas ranges. Reaction time is faster (on boil/off boil) and the cooking surface still remains relatively cool - not hot enough to burn skin. There is a second benefit to...