Saw a kitchen in Austin using only induction burners, no gas at all

I was down in Austin last month checking out a new spot called The Copper Hen. The whole kitchen line was just these big, flat induction tops, maybe eight of them in a row. Not a single gas flame anywhere. The head chef said they switched six months ago to cut down on heat and help with air flow. I get the idea, it's cooler and maybe safer, but I stood there and watched a cook try to get a real char on some peppers. It just wasn't the same quick, direct fire kiss. Part of me thinks this is the future, clean and controlled. The other part thinks we're losing something basic you can't get from a glowing electric circle. Has anyone else worked a full service on induction? Can you really get the same results for everything?

2 comments

2 Comments

amy_cooper4623d ago

You mentioned the cook trying to char peppers. That's the real test. I've seen places use a portable butane torch for finishing touches on veggies or proteins when the induction top can't give that specific smoky flavor. It's a workaround, but it adds another tool and step to the line.

clairee8823d ago

My old spot in Philly tried induction for a year. The wok station was a total fail. You need that open flame to toss properly, no way around it. They kept a single gas burner just for that. For most saute and sauce work, the induction was fine, even better for holding temps. But some jobs just need fire.