Induction cooking is safe, efficient, fast and cost effective. Newer models like the Vollrath ranges include heavy-duty fans to keep the units cool, and a host of settings that can reach high temps quickly - or keep delicate foods at their proper consistency.

With induction technology, the pan itself is the heating vessel. The ferrous properties of the pans are "stimulated" by alternating magnetic currents. Induction-Ready stainless pans (18-0) are necessary to ensure maximum effectiveness. This requires that the cooking vessel also be magnetic. Cookware that is magnetic includes: cast iron, carbon steel, 400 series stainless steel and multi-ply stainless steel that has a magnetic core. This allows the surface of the cooktop to remain cool to the touch, yet can bring your product up to temperature in a fraction of the time of a traditional cooktop

Cookware materials that will not work with induction are: copper, aluminum, glass, non-magnetic stainless steel that includes 300 series of 1.0MM thickness/20 gauge or heavier.

The use of Induction Ranges has surged in the US during the last few years because it addresses so many challenges faced by operators today. Induction Cookers do not have open-flame issues, and they are extremely cost effective due to efficiencies that range up to 90%.

Models are available in a variety of configurations including countertop models, dual hobs, and drop-ins, and output ranges from 1,800 watts to 3,500 watts. Induction Chafers are also available, and make a great presentation on any line-up.

When stir-frying meats and vegetables, the bite sized ingredients are stirred constantly and quickly over high heat in a small amount of oil. Stir-frying is an ideal way to preserve the color, flavors and textures of food, as well as maintain their nutritional value. Using the proper cookware for stir-fry will ensure results your customers will devour. Because stir-fry pans and woks are slope sided and deep, they require less oil than a saute pan or skillet. Stir-fry pans and woks constructed of aluminum are the best choice because aluminum is an excellent conductor of heat. Because of this, heat spreads quickly and evenly across the bottom and sides, completely surrounding the food being cooked.

Seasoning cast iron: Wash thoroughly with mild dishwashing liquid. Rinse with hot water and dry completely with a soft cloth or paper towel. Never allow to drain dry, or wash in a dishwasher. Grease the inside of the pan with a light coating of solid vegetable shortening. Do not use salted fat (butter or margarine). Place the greased pan in a 250°-300° oven and bake. After 10-15 minutes, remove pan from oven, drain off oil and return to oven for one hour. Remove from oven while hot and allow to cool naturally. If your cast ironware gets light rust spots, scour the rusty areas with steel wool until rust is gone. Wash, dry and repeat seasoning process.

Like most cookware, aluminum should be allowed to cool before washing or soaking. This is a simple safeguard against warping and prevention of accidental burns in handling. Wash after each use. Drying immediately after washing will help preserve appearance. Add salt to liquid after it reaches the boiling point and stir to dissolve it completely. Do not allow acid or salty foods to remain in aluminum or aluminum finished cookware for long periods of time as this may also cause pitting. Aluminum may stain when it contacts minerals in water and in foods. Automatic dishwashing may increase the amount of staining when the high heat of the drying cycle is added to minerals naturally present in water and the chemicals used to purify water. For that reason, hand washing may be preferred to preserve the attractive finish of aluminum cookware.

To remove food which may have burned on the inside of aluminum cookware, fill the pan with water to cover the burned food and simmer over low heat until particles loosen, occasionally scraping burned particles with a wooden spoon. After simmering, scour, wash normally, rinse in hot water and dry. Stains and discoloration that may appear on aluminum utensils can be removed by boiling a solution of two to three tablespoons of cream of tartar, lemon juice or vinegar to each quart of water in the utensil for five to ten minutes. Then lightly scour with a soap-filled scouring pad. Cooking acidic foods such as tomatoes or rhubarb will remove the stains naturally without affecting the cooked food product. To remove stains from an aluminum exterior, use a non-abrasive cleanser. Cooking tools made of wood, plastic or smooth edged metal are recommended for use in aluminum utensils. Sharp edged tools such as knives, mashers, and beaters may scratch aluminum.

Stainless steel is one of the easiest materials to clean and keep clean. Washing by hand in hot soapy water or in a dishwasher usually is the only requirement for keeping stainless steel bright and shiny. Prompt drying prevents water spots. To remove burned on foods, soak and wash in hot sudsy water. Light scouring with a non-abrasive cleaner, nylon scouring pad or a commercial stainless steel cleaner will remove stubborn burns on the interior surfaces. High heat may cause a mottled, rainbow-like discoloration commonly called "heat tint". Cooking certain starchy foods such as rice, potatoes, or peas may cause a stain on the inside of the pan. Both can be removed easily with any one of a number of readily available stainless steel cleaners. Rub lightly in direction of polishing lines or "grain" of the stainless finish. Do not allow deposits to remain for long periods of time. Do not use ordinary steel wool or steel brushes. Small bits of steel may adhere to the surface and cause rust.

Undissolved salt will pit steel surfaces. Add salt to liquid after it reaches the boiling point and stir to dissolve it completely. Do not allow acid or salty foods to remain in stainless steel for long periods of time. With normal use, a stainless steel item will not dent, warp or chip. It thrives on exposure to air, so it is an attractive utensil to display in the kitchen.

• Before using for the first time, remove all labels and wash in hot soapy water to remove any manufacturing lubricants on new cookware
• Never leave cookware on heat source without food or liquid inside.
• For safety and to prevent warping, allow cookware to cool before cleaning.
• Direct contact with salt can cause pitting. Add salt to boiling water to dissolve it.
• Salt solutions, acidic products like tomatoes, disinfectants, or bleaches can corrode cookware. Never store these items in cookware and avoid prolonged exposure.
• All cookware will last longer and look better if washed by hand with hot soapy water. Always scrub in the direction of the material grain. Rinse thoroughly and allow to air dry completely.
• Use of plastic, wooden or rubber utensils recommended.
• If label adhesive remains on cookware, wipe off with WD-40 and clean with warm soapy water

Non-Stick Coatings

Allow non-stick coating to cool before cleaning. Hand wash in hot soapy water and dry immediately to preserve appearance. Use a non-woven scouring pad to remove burnt food. Avoid using abrasive cleaners, metal scouring pads, and strong solvents. When stacking pans, place liners between pans to avoid scratching non-stick surfaces.

Seasoning Aluminum and Stainless Steel Cookware

Season cookware before its first use. Clean and dry cookware. Spray the inside of the pan lightly with vegetable oil or use a small amount of shortening. Place cookware on burner at medium for 5-10 minutes, until light smoke or heat waves appear. When the oil/shortening turns a deep amber color, turn the burner off and allow to cool. Pour out liquid oil/shortening and wipe down pan with paper towels until all oil/shortening is removed. Cleaning with a mild soapy solution after each use will not affect the “seasoning” of the pan. Ok to repeat this procedure as often as needed without doing damage to the cookware.

Carbon Steel Cookware

Pans are shipped with mineral oil applied to the pan. Wipe down oil and clean the pan using hot soapy water. Dry immediately. After each use, clean and season. Wipe the inside and outside of the pan with unsalted cooking oil or shortening to prevent oxidation. The pan will turn a dark color as seasoning occurs after repeated use.

Boil a solution of two tablespoons of cream of tartar to each quart of water in the cookware for ten minutes.