What is induction heating? How does induction heating work? What materials does induction heating work best with? These are all common questions that people have about induction heating chillers.
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In this blog post, we will answer all of those questions and more! We will also discuss the purpose of induction heating chillers, water vs. air chillers, and whether or not you need an induction heating chiller. Finally, we will introduce you to KKT Chillers and explain how our company can help you improve your induction heating process.
Induction heating is a process that uses electromagnetic induction to heat an electrically conductive object. The object is placed in a magnetic field and an alternating current is passed through it. This causes the object to heat up due to eddy currents, which are created by the changing magnetic field.
Put simply, induction heating is a way to heat an object using electricity. This process has many applications, including cooking, welding, and heat treating. Induction heating can be used for many different purposes and across many different industries including:
Now that we know what induction heating is, let’s take a closer look at how it works. As we mentioned before, induction heating uses electromagnetic induction to heat an object. But how does this process work?
First, an alternating current is passed through a coil of wire (the primary coil). This creates a magnetic field around the coil. Then, the object to be heated (the secondary coil) is placed inside the magnetic field. The changing magnetic field induces an electric current in the object, which causes it to heat up.
The induction heating process is controlled by three main factors:
These three factors can be adjusted to control the induction heating process. For example, increasing the frequency will increase the rate at which the object heats up.
Induction heating works best with materials that are good conductors of electricity, such as metals. This is because induction heating relies on induced currents to heat up an object. If the object is not a good conductor, the induced currents will be very weak and the induction heating process will be less efficient.
Some of the most common materials that are induction heated are:
Materials that should not be induction heated are:
Induction heating chillers are used to cool induction coils during the induction heating process. This is necessary because induction coils can get very hot during operation and need to be cooled down to prevent damage.
There are two main types of induction heating chillers: water chillers and air chillers. Water chillers use water to cool the induction coils, while air chillers use air. Each type has its own advantages and disadvantages, which we will discuss in more detail below.
Water chillers are more effective than air chillers at cooling induction coils. This is because water has a higher specific heat capacity than air, which means it can absorb more heat per unit of mass. Water chillers are also less expensive to operate than air chillers. However, water chillers require a constant supply of water, which may not be available in all locations.
Air chillers are less effective than water chillers at cooling induction coils. However, they do not require a constant supply of water, making them more versatile. Air chillers are also easier to install and maintain than water chillers.
Not all induction heating applications require a chiller. For example, if you are only using induction heating for short periods of time, or if you are not concerned about the efficiency of the induction heating process, then a chiller may not be necessary.
However, if you are using induction heating for long periods of time, or if you need to maximize the efficiency of the induction heating process, then a chiller is recommended.
It is important to know, however, whether or not you need one. Some side-effects of not getting a heating chiller when your machine needs one could include:
While pricing depends largely on the specific induction heating chiller you need for your application, and the company you are purchasing from, we have a few tips to help you get started:
At KKT Chillers we offer water-cooled induction heating chillers that are designed for use in industrial applications. KKT chillers use a closed-loop cooling system to cool the induction coils, which makes them more efficient than air chillers.
KKT Chillers are also easy to install and maintain, and they come with a variety of features that make them ideal for use in induction heating applications.
Updated: April 9,
For decades, a gas stovetop has been the centerpiece of most commercial kitchens. That’s about to change. Top chefs throughout the U.S. and beyond are breaking with tradition and switching to the Induction Range – an alternative that’s safer, more precise, faster, and more efficient.
Induction cooking uses a copper coil that creates an electric current. The current alternates magnetic fields that push a current against the molecules in induction-ready cookware. The resistance from the molecules then produces heat in the pan, which means the pan itself creates the heat. There’s no open flame and no heat produced unless there’s a pan placed on the top.
The first step in purchasing a commercial induction range is to consider what style you’ll need: drop-in or countertop? Are you going to need a unit that is portable? Or are you looking for a unit built into a counter?
Drop-in induction units are popular in the restaurant industry because they blend in with countertops, resulting in a more natural look and smaller footprint. Their controls are placed into the front of the unit which adds accessibility. The only drawback of drop-in induction ranges is their lack of transportability.
Countertop units are portable which gives foodservice operations the option to perform front-of-house cooking. Additionally, they are cost-effective and easy to replace. One consideration when purchasing a countertop range is to make sure it fits organically within your commercial kitchen and that it is compatible with the size of your workspace.
When cooking on a gas stove, there’s always the chance of a grease fire. However, when cooking on an induction range, heat is directly transferred to the cooking surface, not the range itself. As a result, if there’s no pan on the range, there’s no heat being produced. And because the range will only activate when pans are placed on its cooking surface, the risk of burns and fires are dramatically lowered.
The company is the world’s best industrial induction heating machine supplier. We are your one-stop shop for all needs. Our staff are highly-specialized and will help you find the product you need.
Induction cooktops increase control and accuracy by enabling chefs to cook by power setting or temperature. Some commercial induction ranges have power settings ranging from 1-100 which enables chefs to have extreme precision and accuracy over the heat.
Water boils faster on induction ranges, saving time for chefs and speeding up the back-of-house routine in commercial kitchens, where every second counts. Using an average commercial induction range, a 20-quart stockpot can boil water in 10 minutes, which is 4 minutes faster than if you were to use a gas range.
Commercial induction ranges are 90% efficient when it comes to heat transfer. To put it into perspective, a gas range is less than 50% efficient. Gas ranges don’t concentrate heat and instead disperse it on the sides of the cookware. Induction technology uses magnetic fields to directly heat up cookware.
Gas ranges use propane and other natural gas as fuel which inherently poses the threat of a gas leak. Commercial induction ranges reduce any potential for a gas leak because they are completely electrical.
Like induction, electric ranges use a coil to heat up the surface. Where they differ is how they heat: Induction ranges specifically use copper coils while electric ranges use metal coils. Instead of creating alternating magnetic fields, electric ranges heat the surface with infrared energy. The drawback of electric ranges compared to induction ranges is that they are slower to heat up and cool down.
Induction ranges allow for precise temperature control which helps chefs pinpoint the exact heat they need to prepare their food perfectly and safely. Maintaining temperature control helps to prevent the spread of foodborne disease.
Primarily, there are only two forms of temperature controls in induction ranges: knobs and digital controls. Whether you choose a knob or digital control largely comes down to personal preference. Digital buttons are able to accurately set temperatures while knobs are easy to adjust. Regardless, both forms of control yield the same results.
When induction-ready cookware is removed from induction ranges, they shut off completely. There’s no residual heat there because it’s directly transferred to the cookware. Induction ranges only recognize objects that are large enough to trigger a sensor built into the range. Wristwatches and other small objects will not activate the sensor in the range.
Cooking speed comes into play when choosing the right induction range. Induction ranges that have a higher wattage transfer heat faster. Induction heat is generated when a magnetic connection is made between the induction unit and the pan. A higher-wattage unit cooks food faster than a lower-wattage unit.
Induction ranges come in a variety of sizes. Knowing what you’re looking to do with your range is going to help you choose the right one. Are you looking for a small countertop induction cooker? Or a heavy-duty induction range for back-of-house cooking that can fit multiple cookware on it?
Magnetized cookware are examples of induction-ready cookware. The whole basis of induction ranges is that they work off of alternating electromagnetic currents. An example of induction-ready cookware would be a cast-iron skillet. Aluminum and glass are examples of cookware that is not induction-ready.
Continuous Cooking: All-day cooking at the back of the house.
Non-Continuous Cooking: Short-term cooking at the front of house.
Supreme Value Perfect for Buffets
The entry-level induction range from Vollrath is packed with a powerful set of features and built to withstand repeated use and transport. If you’re shy about including induction cooking in your dining room – start here.
Ideal for: Light commercial, sauté, and non-continuous small stockpot warming.
Pro Performance for the Front of House
The Mirage Pro by Vollrath is the flagship induction range and will be the star of your front-of-house service. With a next-generation heating engine, 100 power levels, and sleek compact design – the Mirage Pro is ideal for a variety of applications. It comes with a full 2-year warranty.
Ideal for: Light commercial, sauté, and non-continuous small stockpot warming. Preferred by chefs for a variety of cooking techniques.
Next Generation Induction Technology
The 4-Series Induction Range by Vollrath has all the most popular features chefs have come to expect from induction. Precise temperatures, powerful heating, and intuitive usability have been complemented with an all new, upgraded redesign. Its high-power, reengineered induction technology includes an expanded magnetic field, pan detection, superior temperature control, and a faster boil than a gas range.
Ideal for: Simmering and boiling sauces and stocks, and deep frying.
The Ultimate Gas-Range Replacement
Take all the benefits of induction cooking and enhance your entire kitchen. Induction eliminates the air consumption tied to gas usage, which can help you save on heating and air conditioning. With 90% efficiency over 50% gas efficiency, imagine how much you could save in fuel costs each year!
Ideal for: Heavy-duty and supplemental back-of-the-house range cooking.
Most commercial restaurants have gas ranges because induction technology is newer. Because of this, it ranks second behind gas with electric being less commonly used.
To recap about induction ranges.
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