Video Overview | Garland Induction RTCS Cooker Baby Hob Series


Hi, this is Chef David Ash with the Zink Food Service Group, here to talk to you a bit about induction cooking, featuring our products here from Garland; a couple of products that we have right now. One that we do not have right here for you to see but is brand new. We have the induction braising pan which you'll be able to click on a link to, and be able to see. But just briefly, about induction and what it is.

Induction RTCS Cooker Baby Hob image

Garland - GI-BH/BA 2500 - Induction RTCS Cooker Baby Hob 2.5kW

Garland's hot plate boils 1 liter of water in 3 minutes 20 seconds, whereas a 35K BTU gas range usually takes about 5 minutes to boil 1 liter of water.

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An induction cook top itself does not produce the heat and that's very important from a safety perspective; that the induction cook top itself does not conduct or convect heat. What it is, is a magnetic reaction between the cook top itself and the pan.

Induction RTCS Cooker Baby Hob image

Garland - GI-BH/BA 3500 - Induction RTCS Cooker Baby Hob 3.5kW

Garland's 3500 induction cooker boils 1 liter of water in 2 minutes 20 seconds.

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Now if you ever noticed in a lot of the pans you see, sometimes you'll see the little icon that has some swirly lines and it says "induction" on it. You have to make sure that you have an induction-ready pan in order for that reaction to happen. So what it is, it's an actual magnetic vibration that's going to do it.

So what we're going to do here is show you exactly how it works. We're going to take a $20 bill underneath our pan. The pan is cold. We're going to put that between. We're going to turn this on. Add a little a bit of chicken stock. First of all, we're going to show you, this refrigerated chicken stock, exactly how fast this really is, and we're going to show you how quickly this boils.

We're going do a little bit of Spanish rice that we've pre-cooked. So we're going to get our stock going to a boil here, in just under 30 seconds. And now we're going to add our rice in, reconstitute it. As you can see, the heat is already starting to transfer.

We also have an induction grill as well. The induction grill cook top uses the exact same technology that you see right here. So, in just under 30 seconds, we're at a full boil. We're going to add our rice, and just give that a quick little toss. And heat that up a little bit more.

And the important thing to remember when you talk about induction. Not only do we have the flat but we also have the induction wok as well. So that you have a concave induction cook top as well. So when you're doing a pasta station or if you want to do traditional wok-style cooking, you can do that as well.

And my favorite part about induction cooking is the clean up. If you have a sauce that boils over the side, clean up is this, as opposed to going down into your grate. Clean up is simple.

$20 bill still intact. In just under a minute and a half, we've got rice, smoking hot. And you can see right here, the cook top has not become hot. $20 bill still intact. So, induction cooking.

So, the next time you're looking at buying another piece of cooking equipment, as opposed to going to traditional method of buying a gas stove top, take a look at induction real quick. I think you'll be pretty surprised by what you can find as far efficiency goes as well. Most induction cook tops range in about the 85 to 95% efficiency range, whereas traditional gas cook tops are anywhere from 50 to 60%.

So when you're talking about going green, you're talking about better use our resources. Induction cooking is one of the ways of the future.