Thermal performances of induction, halogen and conventional electric catering hobs

Three types of commercially-available electric (415 V, three-phase) catering hobs, namely the [`]induction', [`]halogen' and conventional resistance hot plates have been tested. For each, assessments have been made of: 1. (i) the rate of energy consumption; 2. (ii) controllability and responsiveness; 3. (iii) thermal safety; 4. (iv) environmental comfort; and 5. (v) purchase price and running costs. The hobs were heavy-duty cooking systems of similar overall size and maximum power output. [`]Off-the-shelf' pans of near-identical geometry were employed in conjunction with the appliances in order to permit comparisons to be made between the performances of different pan materials. The performance of the induction hob was superior with respect to energy efficiency, cooking speed, controllability and thermal safety. However, in economic terms, the halogen hob offers an attractive compromise between the other appliances. Purchasers of the induction and halogen hobs would be able to achieve pay-back periods of 2·8 and 0·5 years respectively when used to replace a resistance hob in an [`]all electric' industrial-catering kitchen, in which approximately 250 traditional lunches are prepared each day.