What you need to know:

Induction vs Gas Cooktops: A Commercial Kitchen Guide

There are pros and cons to both gas and induction commercial cooktops depending on the café, restaurant or catering company. But, it’s a decision you need to weigh up early as it can impact a lot of your other fit-out choices, like supply lines and exhaust.

Looking at each of the factors at the start of the fit-out can help prevent what can be expensive changes if you change your mind later.

Induction vs Gas Cooktops

How Induction and Gas Cooktops Differ

Induction is a type of commercial electric cooktop, while commercial gas cooktops work on a flame. Other than how they heat, there are other differences that can sway your decision.

  Commercial Gas Cooktop Commercial Induction Cooktop
How it heats Burns natural gas or LPG Uses an electromagnetic field
Where heat is produced Beneath and around the pan Inside the cookware itself
During cooking Visible flame with immediate adjustment Precise power settings and rapid response
Pan movement Pans can be lifted, tilted and moved around the flame Heating pauses when the pan leaves the cooking zone
Ambient heat More heat escapes around the burner More energy is directed into the cookware

What to Compare Before Choosing a Commercial Gas or Induction Cooktop

Speed and Temperature Control

Both commercial induction and gas cooktop are pretty fast at heating up cookware. Induction does tend to be faster, with precise power settings that make it easier to maintain a gentle heat that’s preferred for sauces, chocolate and ingredients that can catch or curdle.

Gas adjusts immediately too, with chefs judging the intensity as they cook by the visible flame. Where kitchen staff will notice a big difference is in how they cook. Gas lets them be able to lift and tilt woks and pans to char and use other techniques, although there are some specialist inductions units that can do the job too.

Running Costs and Energy Efficiency

As commercial induction cooktops lose less heat around the cookware, they’re naturally going to be more energy efficient than a gas model. But it doesn’t mean it’s automatically cheaper to run than gas.

When you’re weighing up commercial cooktop running costs, you need to weigh up:

  • Local electricity and gas tariffs
  • Daily operating hours
  • Equipment output
  • Peak electricity demand
  • Existing gas connection charges

Compare the rated energy consumption of your shortlisted models against a typical week of service to get a more realistic estimate.

Heat, Comfort and Ventilation

Kitchens with gas cooktops tend to be warmer as the gas releases combustion heat around the cooking line. Induction doesn’t have as much of a problem, with more direct energy directed into the pan helps keep the surrounding kitchen cooler, which also means for kitchen staff:

  • Less ambient heat around the cooktop
  • A more comfortable workspace, a big advantage during long services
  • Less pressure on the kitchen’s cooling system

Does induction still need extraction?

Yes, induction does still need extraction. Cooking produces steam, smoke and odours on any cooktop, so extraction is needed to help reduce its impacts. However, the type of appliance, as well as cooking methods and total equipment load, impact what type of extraction is needed. AGC Equipment’s benchtop rangehoods include compact options suitable for any commercial setup.

Installation and Power Supply

Each type of commercial cooktop has different site connection needs. This can potentially have an impact on your fit-out cost if you need to bring in an electrician or gas fitter for any major changes.

Gas Cooktop Induction Cooktop
Requires a suitable gas supply, isolation point and connection by a licensed gas fitter. May use a 10-amp or 15-amp connection, although higher-output models may need a dedicated circuit or three-phase power.
 

Having an electrician check your shortlist specifications, switchboard capacity and total kitchen load can help you navigate the technical side.

Cookware Compatibility

Induction very specifically only works with cookware with magnetic bases. While cast iron and many stainless steel pans are compatible, aluminium, copper and glass won’t work unless the base includes a magnetic layer.

To test any current cookware for induction compatibility:

  1. Place a magnet against the base of the pan.
  2. Check it holds firmly.
  3. Inspect the base to make sure it sits completely flat against the cooking surface.

Replacing incompatible pans can add to your fit-out costs, especially for kitchens with large cookware inventories. AGC Equipment’s stainless steel cookware range includes options suited for both induction and gas cooktops.

Which One Suits Your Kitchen?

There isn’t a commercial cooktop that suits every single kitchen and service. Start with your menu and cooking methods, then confirm your power supply, gas availability and ventilation capacity before selecting your equipment.

Venue or Cooking Style Option to Consider Why it May Suit
Café with a compact cooking line Induction Quick heat-up, simple cleaning and less ambient heat
Wok-heavy Asian restaurant Gas Open-flame cooking supports traditional wok movement
Existing venue with gas installed Gas May avoid electrical supply upgrades
New all-electric fit-out Induction Removes the need for a separate gas service
Mixed-menu restaurant A combination Induction handles precision tasks while gas supports flame-based cooking

Shop Commercial Cooktops at AGC Equipment

Explore AGC Equipment’s range of commercial induction cooktops for efficient benchtop cooking, or compare our wider range of commercial cooktops for more options. Kitchens with different production needs may also want to consider target tops and commercial griddles as part of their cooking line.


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