How and Why Induction Works
The key concept of induction is that heat is generated by the pan itself. The induction unit achieves this by creating movement in the molecules of the induction-ready pan. Induction turns the cookware itself into the heat source transferring the heat straight to the pan and its contents.
Gas and electric ranges, on the other hand, work by creating a heat source beneath the pan, which in turn must transfer its heat to the cookware. This is an indirect transfer of heat.
Nothing is faster
Energy isn’t the only thing you will be saving with induction. By directly transferring heat, induction also greatly reduces cooking times. Induction gets straight to the point by delivering heat only where you need it.View Products
Nothing is more precise
Rather than adjusting a gas flame up or down in hopes of altering the temperature in the pan, induction allows users to dial in a precise power level or temperature.
Induction is more responsive than gas, giving the operator greater control. This is especially crucial for more intricate menu items when repeatable results are expected.Watch Videos
Nothing is safer
There is no heated surface on an induction range. The pan gets hot. The food gets hot. But the induction range only produces magnetic fields; so if there is no pan on the unit, no heat is produced.
Vollrath goes above and beyond the inherent safety of induction with features like overheat protection, small article detection, pan auto detection, empty pan shutoff, safety auto-shutoff, and a "hot" warning display.View Products