What You Need to Know about Portable Cooktops

Restaurants with catering capabilities especially can benefit from the addition of portable cookware, although brick-and-mortar establishments can also reap the benefits of cooktops that can be stowed away if not used often. Two such pieces of equipment are hot plates and induction cookers. While sometimes used for the same purposes, there are key differences to keep in mind when shopping for yours. <<Tweet This!>>


Portable Gas Hot Plate


Disposable butane cartridges allow for portability of some types of hot plates. With a spark igniter and a burn time of around 1.5 hours, they’re perfect for many short-lived catering operations. Light saute work is the name of the game, and the size ranges from 1-8 burners or 12-54 inches in width.


PROS

CONS

  • Can be heated with disposable gas (where there’s no electrical hookup)

  • Available in larger sizes than induction cookers

  • Surfaces can get very hot

  • Requires disposable fuel

  • Heat takes time to adjust


Portable Electric Warming Plate


Warming Plates are available without the need for disposable gas cartridges, making for quick and easy setup where electrical outlets are available.


PROS

CONS

  • Available in larger sizes than induction cookers

  • Surfaces can get very hot

  • Requires electrical outlet

  • Heat takes time to adjust


Induction Cookers


These low-heat hot plates use magnetic waves to heat a specialized iron pot or pan. Omlets, saute work, or flambe can all be accomplished with an induction cooker. These require a 120 volt electrical outlet and range in wattage from 400 to 6000 watts of power and a variety of widths/burners.


PROS

CONS

  • Instant heat

  • Energy supplied directly to cooking vessel (increased efficiency)

  • Surfaces stay cool to the touch

  • Requires special pans/pots

  • Need an electrical outlet


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CKitchen, an E Friedman company, is a FULLY AUTHORIZED Food Service Equipment and Supplies Dealer that represents all major brands of commercial kitchen equipment. Since our inception in 1984, we focused on quality products and upscale projects. Our projects division is responsible for some of the largest food service projects in the country including Hotels, Restaurants and Institutions. We are loyal to our customers as well as our employees. Our average sales professional has been with us for over 8 years. This accounts for the fact that they are some of the most knowledgeable in the Restaurant Equipment industry. We continue to strive for value added service while maintaining the lowest prices in the industry. The bottom line is that we would like you to be pleased with your purchase today and for years to come...
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