Induction hobs are modern cooking appliances in professional kitchens, combining rapid heating, precise temperature control and high energy efficiency. Unlike gas and electric stoves, the surface of an induction hob itself remains cool – heat is generated directly in the cookware, ensuring faster heating and a safer working environment. BHS offers professional induction hobs to restaurants, cafés and catering businesses. Also explore Wok Cooktop and Electric Stoves.
BHS supplies professional induction hobs to HoReCa kitchens. Induction technology has become the preferred solution for new restaurant kitchens, where speed, precision, reduced heat emission in the room and easy cleaning are important. Our range includes both compact single-zone models and multi-zone hob surfaces for professional kitchens with high workloads.
Induction as a cooking principle has become the first choice for professional chefs over the years. The electromagnetic field heats the metal of the cookware directly, rather than transferring heat through the surface like gas or electric stoves. The result is faster heating, more precise temperature control, lower energy consumption and a safer working environment. BHS offers professional induction hobs to restaurants, cafés and catering businesses across Europe.
Advantages of induction in professional kitchens
Speed – an induction hob heats a pot 2–3 times faster than a traditional electric stove, saving valuable time in a busy kitchen. Precision – instant temperature changes respond to the turn of a knob, highly appreciated by pastry chefs and chefs working with delicate products. Energy efficiency – 85–92% of the energy is transferred directly to the cookware (compared to ~55% for a gas stove), reducing costs in intensive use. Safety – the surface does not get hot, the risk of burns from the surface is significantly lower. Cleaning – a smooth surface without gaps can be wiped with a damp cloth in seconds. Working environment – less heat in the room means a more comfortable working environment and reduced cooling load.
Choosing an induction hob for the kitchen
Compact single-zone induction hobs (1–2 heating zones) are ideal for an additional workstation, heating functions or a small café’s work area. Multi-zone hob surfaces (4–6+ zones) are a full-fledged cooking station for a restaurant kitchen, often in DROP-IN format for built-in installation in the worktop. Separate mobile induction hobs are a supplement for banquet service or outdoor catering. All models are suitable for standard magnetic cookware – stainless steel and cast iron pots, wok pans, soup pots. Also explore built-in DROP-IN equipment for countertop integration.
HACCP and hygiene
The surface of an induction hob is the most hygienic of all traditional cooking appliances. A smooth ceramic or stainless steel surface without gaps or recesses does not retain food residues and can be disinfected with standard cleaning agents. Since the surface itself does not heat up (or only minimally from the heat of the cookware), food residues do not burn or caramelise on the surface. HACCP requirements in the context of kitchen cleaning are significantly easier to meet with an induction hob compared to a gas stove with grates.
HoReCa usage scenarios
In high-end restaurants, chefs choose induction hobs for precise temperature control of delicate sauces and pastry creams. In modern cafés and brunch restaurants, induction hobs are standard equipment – fast, clean and visually appealing for open kitchens. For banquets and outdoor catering, mobile induction hobs allow cooking in any room without a gas connection. In culinary studios and training kitchens, induction hobs are the chosen standard as a safer and easier-to-learn technology. BHS helps choose an induction hob model according to the kitchen’s specific needs and volume.
Frequently asked questions
Can induction hobs be used with any cookware? Induction only works with ferromagnetic cookware – stainless steel, cast iron and enamelled pots. Aluminium, copper and glass cookware are not compatible unless they have an additional magnetic base layer. A simple check – a magnet sticks to the bottom of the cookware if it is suitable for induction.
Is induction more economical than gas? In terms of energy efficiency – yes. Induction transfers 85–92% of the energy to the cookware, gas – about 55%. With high-volume intensive use, the savings are significant. Gas is often cheaper per kilowatt, but the efficiency difference often compensates for this gap.
Why choose BHS?
BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.
Delivery
We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.