How to choose the right induction hob — a guide for the professional kitchen
Induction has been becoming professional chefs' first choice for years: heating 2–3 times faster, instant temperature control and up to 92 % energy efficiency. In this guide — how induction works, which types exist and which criteria to use to pick the model for your kitchen.
An induction hob in a professional kitchen is no longer exotic — it has become the standard in new restaurant kitchens where speed, precision, less heat in the room and easy cleaning matter. Yet the choice isn't simple: power ratings run from 2 to 20 kW, connections from an ordinary 220 V socket to three-phase 400 V, and formats from a compact countertop unit to a stationary cooking station.
In this article we explain everything you need to know before buying — without myths and with practical numbers.
How an induction hob works
At the heart of an induction hob is a copper coil beneath the ceramic surface, generating a high-frequency electromagnetic field (typically 30–60 kHz). This field induces eddy currents directly in the pan's ferromagnetic base — the pan itself heats up, not the hob surface. That is why induction efficiency reaches 85–92 %, while other technologies lose a large share of energy to heating the surroundings.
The popular myth about “harmful radiation” is untrue — the electromagnetic field's effect is minimal already 30 cm from the panel, and the appliances meet all EU safety standards. The surface temperature usually stays below 60 °C (heated only by the hot pan), so the burn risk is far lower than with gas or electric cookers.
Induction advantages in a professional kitchen
Speed
A pot heats 2–3 times faster than on a traditional electric cooker — in a busy kitchen that means time saved on every order.
Precision
Temperature changes instantly with the control — highly valued by pastry chefs and cooks working with delicate sauces and creams.
Energy efficiency
85–92 % of the energy goes straight into the pan. Under heavy loads the difference shows on every electricity bill.
Safety
The surface itself doesn't get hot and there's no open flame — lower burn and fire risk, a safer environment for new staff.
Easy cleaning
A smooth surface without gaps or grates — wiped down with a damp cloth in seconds; food doesn't burn onto the surface.
Comfortable work environment
Less waste heat means a cooler kitchen in summer and less load on ventilation and air conditioning.
Types of induction hobs
Countertop (portable) hobs — 1–2 zones
Compact units of 2–3.5 kW that plug into an ordinary 220 V socket. Ideal as an extra work station, the core equipment of a small café, for banquet service or off-site catering without a gas connection. These are also the most stable and safest entry choice.
WOK induction hobs
With a concave surface that precisely follows the shape of a WOK pan — indispensable for Asian cuisine, where very high power in a small area and instant response to temperature changes are essential.
Stationary and multi-zone cookers — 5–20 kW
Full cooking stations for a restaurant kitchen with 2–4 independently controlled zones (typically 3.5–5 kW each), an AISI 304 stainless-steel body and a 6 mm ceramic surface. Also available with a neutral cabinet, stand or built-in oven.
DROP-IN surfaces for building in
Units for integration into a counter or worktop — popular in open kitchens, food-service lines and buffets where a unified design matters.
The key selection criteria
Power per zone
The optimal power per cooking zone for everyday work is around 2 kW; in professional units 3.5–5 kW per zone is the standard. A valuable feature is Booster — automatic power switching to one zone when a large pot needs to boil fast. Don't chase “the more the better”: a compact but powerful unit beats a huge hob that's hard to place in the kitchen.
Connection — 220 V or 400 V
Countertop models up to ~3.5 kW run from an ordinary 220/230 V socket. More powerful units (5 kW and above) require a three-phase 400 V connection — plan for it before purchasing.
Controls and safety features
Models come with touch, mechanical or combined controls — touch controls are simple to use and need almost no constant supervision. Make sure the unit has auto shut-off, overheating protection, control lock, a timer and pot detection (the zone won't switch on without a pan). A practical plus for intensive work is an easy-to-clean grease filter at the fan.
| Kitchen type | Recommended solution | Approx. power |
|---|---|---|
| Small café, bar | Countertop induction hob, 1–2 zones | 2–3.5 kW (220 V) |
| Breakfast / brunch restaurant | Two countertop hobs or a double unit | 3.5–7 kW |
| Restaurant with a full kitchen | Stationary cooker, 2–4 zones, AISI 304 | 7–14 kW (400 V) |
| Canteen, large production kitchen | Multi-zone stationary station | 10–20 kW (400 V) |
| Asian cuisine | WOK induction hob | 3.5–5 kW per zone |
| Banquets, off-site catering | Mobile countertop hobs | 2–3.5 kW (220 V) |
Cookware compatibility — check before you buy
Induction works only with ferromagnetic cookware — stainless-steel, cast-iron and enamelled pots and pans. Aluminium, copper and glass cookware is incompatible unless it has a special magnetic base layer. Also mind the minimum pan-base diameter — for most models it's from 120 mm for the zone to detect the pan.
The simplest test — hold a magnet to the pan base. If it sticks, the pan works on induction. Before switching to induction, review your existing cookware: sometimes a set of new pots and pans has to be added to the price of the unit.
The most common buying mistake: purchasing a powerful unit without planning for a three-phase 400 V connection. Before ordering a hob above 3.5 kW, verify your premises' electrical installation — if needed, YOUR HORECA specialists will help assess the requirements at the project stage.
HACCP and hygiene
The induction hob surface is the most hygienic of all cooking equipment. A smooth ceramic or stainless-steel surface with no gaps or recesses doesn't trap food residues and can be disinfected with standard cleaning agents. Since the surface itself barely heats up, spills don't burn on or caramelise — HACCP cleaning requirements are far easier to meet than with a gas cooker and its grates.
Service and spare parts
An induction hob is an electronic appliance, so before buying it's important to know what happens after the warranty ends. YOUR HORECA service, with over 25 years of experience, provides both warranty and post-warranty repairs, and our spare-parts department supplies components — control boards, sensors, fans, induction coils and glass surfaces — for all leading manufacturers' equipment. All products come with a warranty.
The YOUR HORECA range — examples from 70+ models
The YOUR HORECA range includes more than 70 induction hob models from leading HoReCa manufacturers — HENDI, Stalgast, MBM, LOTUS, CASTA, TECNOINOX, FORCAR, ALBA, Novameta and others — in power ratings from 0.8 to 20 kW.
Induction hob 2 kW
Ceramic glass surface with a digital display and touch power and temperature control. Runs from an ordinary 220 V socket.
View the range →Induction hob 3.5 kW
The professional standard for an extra station: 0–180 min timer, 60–240 °C range, overheating protection, grease filter.
View the range →WOK induction hob 3.5 kW
Concave surface for a WOK pan, instant response to setting changes — a full stir-fry station without a gas connection.
View the range →Induction cooker FCI900W
A cooker with a built-in oven and 8 programmes — true convection, grill and defrost in one compact unit.
View the range →Double induction hob 7 kW
Two independent zones with smart power distribution — when one zone runs at a full 5 kW, the other adjusts automatically.
View the range →Stationary cookers 10–20 kW
AISI 304 stainless-steel body, 6 mm ceramic surface, independently controlled 5 kW zones — DOMINA, MAGISTRA and other professional series.
View the range →You will find the full range with filters by power, size and brand in the YOUR HORECA induction hob catalogue.
Choosing in 4 steps
Define its role in the kitchen
Main cooking station, extra zone, WOK or a mobile banquet solution — the format and number of zones follow from this.
Calculate power and connection
220 V is enough for a 2–3.5 kW zone; 5 kW and above needs three-phase 400 V. Check the electrical installation before ordering.
Check cookware and dimensions
Magnet test for pans, minimum base diameter from 120 mm, and measure the available space — compact and powerful beats big and awkward.
Assess safety and service
Auto shut-off, overheating protection, pot detection, timer — and a supplier with service and spare parts who will still be there years later.
Is induction more economical than gas? In energy-efficiency terms — yes: induction delivers 85–92 % of the energy to the pan, gas roughly 55 %. Although a kilowatt of gas is often cheaper, the efficiency gap usually compensates for it under intensive use — and you additionally save on ventilation and room cooling.
✓ Products from stock
Most models are available immediately — delivery within 2–5 working days.
✓ Fast delivery across the Baltics and Europe
Courier or freight transport, flexible logistics solutions on request.
✓ Service with 25+ years of experience
Consultations, installation, warranty repairs and spare parts in one place.
We'll help you choose an induction hob for your kitchen
YOUR HORECA offers more than 70 professional induction hob models from leading manufacturers — together with installation, service and spare parts from a single supplier. Our specialists will match a model to your kitchen's volume, electrical installation and budget.