Pro tip
Cooktops: induction vs gas for professionals
Published on 15/04/20261 min read
Efficiency, safety, operating cost: the complete comparison between induction and gas to equip your professional kitchen.
Professional induction delivers about 90 % energy efficiency, compared with 50 to 60 % for gas. In practice, water boils twice as fast, the kitchen heats up less and the energy bill drops noticeably over a full service.
Gas remains the choice of many chefs, however, for the visual flame management, compatibility with all types of cookware and the ability to work with a wok. In kitchens already connected to gas, the installation cost is also lower.
On safety, induction wins: no naked flame, a surface that only heats under the pan, and automatic shutdown when the pan is removed. That is a strong argument in venues with frequent staff turnover.
The right compromise is often to mix both energies: a gas line for sauté and wok stations, complemented by induction hobs for sauces, mise en place and service. Check the available power before ordering: a pro induction hob easily draws 3.5 to 5 kW per zone.
The equipment this guide covers
Frequently asked questions
Are all pans compatible with induction?
No. Only ferromagnetic-base pans (cast iron, magnetic stainless steel) work on induction. Aluminium and copper pans must be replaced or used with an induction adapter disc.
How much power for a 4-zone pro induction hob?
Between 14 and 20 kW depending on the model. Requires a three-phase 400 V supply with a dedicated 32 A circuit.
Is induction faster than gas for boiling water?
Yes, roughly twice as fast. One litre of water boils in 2 to 3 minutes on a pro 3 kW induction zone, vs 5 to 6 minutes on a 4 kW gas burner.