Along with offering all the power, performance, and precision that professional kitchens need, induction is the most eco-friendly way to cook.
The world is in the middle of a green revolution as more and more businesses reduce their carbon footprint in the all-important effort to make our planet a cleaner, greener place.
Many of these efforts are being started in professional kitchens.
According to the US Environmental Protection Agency, professional kitchens are high-energy users, consuming roughly 2.5 times more energy per square foot than other commercial spaces.
Another study, by the UK’s Carbon Trust, found that of the energy being consumed when cooking, as little as 40% is used in the actual preparation and storage of food – with much of that wasted energy being released directly into the kitchen.
Induction changes all of that.
For businesses in the F&B industry looking to make the transition from natural gas (which in some countries will soon be a matter of government policy) induction offers a great way to meet their goals of going green.
Pans down, the most eco-friendly and environmentally conscious way to cook, induction offers all the power and precision needed by professional chefs while cutting a sizable slice off the monthly power bill, too.
Choosing induction over conventional cooking appliances has made it possible for professional kitchens to enjoy dramatic reductions in energy use, significant savings on utility costs, and a safer work environment for their staff.
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, it all makes switching to induction an easy choice.
Since our founding in Seoul, South Korea in 1999, Dipo Induction has been leading the way with innovative, eco-friendly appliances preferred by professional kitchens around the world.