That's it, that's all, and that's why professional chefs count on us in the kitchen
That's it, that's all, and that's why professional chefs count on us in the kitchen
Built for Professionals
Dipo’s wide range of induction appliances is designed to endure the everyday demands of high-volume professional kitchens.
Dipo’s Warmer Line offers a variety of warmers including the highly-popular ‘invisible’ Under Counter Warmer.
Eco-friendly power with unparalleled precision
Induction is the top choice for environmentally-friendly power, precision, and efficiency.
Dipo’s Silver Line is home to a wide range of heavy-duty induction appliances including Griddles, Fryers, Cooktops, Woks, and more
We only do
induction
Since 1999
While other brands in the industry will also sell you a blender, a vacuum cleaner, a washing machine, or a juicer, we only do induction.
That’s it, that’s all, and that’s why professional chefs around the world count on us in the kitchen.
Frequently Asked Questions
Though it has coils like a conventional cooktop, the similarities end there. An induction burner uses electromagnetism to generate heat.
Rather than heating the pot or pan, induction heats the food. That means 90% of the electricity consumed by an induction stove is used for cooking food.
Since very little energy is wasted you get instant heat and precisely controlled temperatures.
Restaurants have a consistent demand for particular dishes throughout the day, and the use of an induction cooktop with fast heating technology can help chefs prepare meals quickly.
Commercial induction cooktops are typically used for their improved temperature and power control capabilities.
Additionally, these cooktops do not emit excessive heat into the kitchen and have minimal ventilation requirements, making them great for chefs who can work for extended periods without breaking a sweat, while also maintaining a cool kitchen atmosphere.
According to Consumer Reports, “No other technology we’ve tested is speedier than induction. It cuts out the intermediate step of heating up an element and then transferring the heat to the pot.”
Water can boil in just 1-2 minutes using an induction cooktop. This is because induction cooktops heat the water directly, rather than heating the pan and then the water. As a result, water boils much more quickly on an induction range.
However, the cooking time may vary depending on the following factors:
- The amount of water
- The type of pot
- The power level
According to a study by the Electric Power Research Institute, up to 90% of the energy consumed when cooking with induction technology is transferred directly to the food.
Compare that with only 74% when cooking with conventional electric appliances, and a mere 40% with gas. That’s a huge difference.
Yes, cooking with induction is generally considered to be safer than cooking with gas or electric. Induction cooktops do not use flames or coils, so there is no risk of gas leaks or fires. Additionally, induction cooktops only heat the cookware, so there is no risk of burns from touching hot surfaces.
However, it is important to note that all cooking methods have some degree of risk if cookware is not properly used or if the cooktop is accidentally turned on.
You might already have what you need to cook with an induction cooktop. Flat-bottomed pots and pans made from ferrous materials—iron and some steel—are all induction compatible. Stainless steel pots and pans are often induction compatible, too.
If you’re not sure if a pan will work with an induction cooktop, try sticking a magnet to the bottom. If it sticks well, it has enough iron to use for cooking on your induction cooktop. Cast iron pans are magnetic, but use them carefully because they can sometimes scratch a glass cooktop.
When you’re buying new pots and pans, be sure to look for the induction-compatible symbol on the bottom.
Induction cooktops are a breeze to clean due to their smooth, non-porous surface, which prevents spills and grease from seeping in. A quick wipe down with a damp cloth after each use should suffice.
For stubborn stains, a gentle dish soap and water solution can be used, but be sure to rinse the surface thoroughly to eliminate any lingering soap residue.
Frequently Asked Questions
Though it has coils like a conventional cooktop, the similarities end there. An induction burner uses electromagnetism to generate heat.
Rather than heating the pot or pan, induction heats the food. That means 90% of the electricity consumed by an induction stove is used for cooking food.
Since very little energy is wasted you get instant heat and precisely controlled temperatures.
Restaurants have a consistent demand for particular dishes throughout the day, and the use of an induction cooktop with fast heating technology can help chefs prepare meals quickly.
Commercial induction cooktops are typically used for their improved temperature and power control capabilities.
Additionally, these cooktops do not emit excessive heat into the kitchen and have minimal ventilation requirements, making them great for chefs who can work for extended periods without breaking a sweat, while also maintaining a cool kitchen atmosphere.
According to Consumer Reports, “No other technology we’ve tested is speedier than induction. It cuts out the intermediate step of heating up an element and then transferring the heat to the pot.”
Water can boil in just 1-2 minutes using an induction cooktop. This is because induction cooktops heat the water directly, rather than heating the pan and then the water. As a result, water boils much more quickly on an induction range.
However, the cooking time may vary depending on the following factors:
- The amount of water
- The type of pot
- The power level
According to a study by the Electric Power Research Institute, up to 90% of the energy consumed when cooking with induction technology is transferred directly to the food.
Compare that with only 74% when cooking with conventional electric appliances, and a mere 40% with gas. That’s a huge difference.
Yes, cooking with induction is generally considered to be safer than cooking with gas or electric. Induction cooktops do not use flames or coils, so there is no risk of gas leaks or fires. Additionally, induction cooktops only heat the cookware, so there is no risk of burns from touching hot surfaces.
However, it is important to note that all cooking methods have some degree of risk if cookware is not properly used or if the cooktop is accidentally turned on.
You might already have what you need to cook with an induction cooktop. Flat-bottomed pots and pans made from ferrous materials—iron and some steel—are all induction compatible. Stainless steel pots and pans are often induction compatible, too.
If you’re not sure if a pan will work with an induction cooktop, try sticking a magnet to the bottom. If it sticks well, it has enough iron to use for cooking on your induction cooktop. Cast iron pans are magnetic, but use them carefully because they can sometimes scratch a glass cooktop.
When you’re buying new pots and pans, be sure to look for the induction-compatible symbol on the bottom.
Induction cooktops are a breeze to clean due to their smooth, non-porous surface, which prevents spills and grease from seeping in. A quick wipe down with a damp cloth after each use should suffice.
For stubborn stains, a gentle dish soap and water solution can be used, but be sure to rinse the surface thoroughly to eliminate any lingering soap residue.
