Apr 5, 2022 10:00 AM - 11:00 AM PDT
The concept of induction cooking was invented in the early 1900s, and residential induction cooktops became popular in Europe and Asia starting in the 1970s but, induction is just now gaining market acceptance in the US. Over the past decade, commercial induction technology has evolved significantly and the commercial foodservice industry is beginning to adopt induction for many critical cooking and holding tasks. Frontier Energy's, Richard Young, will cover the basics of induction cooking and holding for commercial foodservice applications including both the energy-related and non-energy benefits of this disruptive technology.
The objective of this course is that at the conclusion, participants will:
- Explain what induction is and how it works,
- Describe what technologies are available,
- Discuss how induction can help create a cooler kitchen,
- Share the non-energy benefits of induction