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.
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.
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.