CESA Induction Cooking Equipment Forum 2011 Presentations

Welcome

Keith Warren
Director, CESA

Bev Puxley
Conference Chairman

DEFRA INSIGHT

Lucy Johnson
Policy Advisor for the Sustainability
Energy Using Products Team
DEFRA

Contents

• Sustainable energy using products

• General Overview
- Energy Using Products and Energy Labelling Directives

- Compliance

- Impacts and opportunities

• Ways to get involved

What we do

• Increase the sustainability of energy using products by
means of a range of product policies

- EU wide minimum energy performance and
energy labelling standards
- Supply chain and international engagement

aimed at meeting the 2009 Low Carbon Transition Plan
commitment to save 15 MtCO2 pa by 2020 in the UK.

Why is consumption by products
important?

UK electricity consumption in reference, policy and best available technology scenarios

Energy Using Products and Energy
Labelling Framework directives

• Complementary directives acting on both ends of the market
PRODUCT INTERVENTIONS – Overall approach

Cut out the Drive the existing market towards greater Encourage
least sustainability development
Numbers of products in the market

sustainable of new, more
products sustainable
products

Interventions:
•Pricing and trading
Interventions: •Voluntary initiatives Interventions:
•Minimum •Producer responsibility • Support
standards •Business support innovation
•Procurement
•Labelling
•Public information

Less PRODUCT SUSTAINABILITY More

Aim of Government Policies

PRODUCT INTERVENTIONS – Market change over time

Now Future 1 Future 2
Numbers of products in the market

Less PRODUCT SUSTAINABILITY More

State of Play – UK

Projected UK savings from measures agreed to date

Product Type Net CO2e Saved Net Energy Saved Average Annual Net
Per Year in 2020 Per Year in 2020 Benefit, 2010-2020
(Mt CO2e) (TWh) (£m)
Stand-by 2.1 3 £196m
Simple Set Top Boxes 0.5 0.5 £47m
Tertiary Lighting 1.55 3.6 £109m
Power Supply Units 0.1 0.2 £4m
Domestic Lighting 0.65 0.3 £108m
Televisions 0.8 0.85 £100m
Motors 1.4 3.35 £165m
Cold Appliances 0.75 0.75 £88m
Wash Machines 0.1 0.3 £18m
Dishwashers 0.1 0.25 £18m
Stand-alone Circulators 0.4 0.05 £13m
Fans 0.15 0.4 £44m
Total 8.6 13.5 £910m

State of Play – EU

Potential annual savings across EU by 2020 from
measures adopted or with imminent adoption
Standby 35 TWh
Simple set-top boxes 6 TWh
Street & office lighting 38 TWh
External power supplies 9 TWh
Domestic lighting 39 TWh
Electric motors 140 TWh
Circulators 27 TWh
Domestic fridges & freezers 5 TWh
TVs 43 TWh
Dishwashers 2 TWh
Washing machines 1.5 TWh
Fans 34 TWh
Computer and displays 34 TWh

The Directives

• Ecodesign is the legal framework to set minimum standards
for environmental performance
• Can be EU Regulations or voluntary initiatives from industry

1. Sales within EU over 200,000 per annum
2. Significant environmental impact within EU
3. Significant potential for environmental savings without
excessive costs

Decision Making Process

Preparatory Study • Preparatory study to determine ecodesign
requirements – 11-21 months

Consultation Forum • Commission drafts implementing measure and
considers discusses with stakeholders at Consultation
implementing measure Forum
• Commission: revises implementing measure;
Regulatory Committee carries out impact assessment & inter-service
decides on regulation consultation; and presents formal proposal to
Regulatory Committee of Member States
European Parliament • European Parliament scrutinises implementing
scrutiny measure – 3 months
• WTO notification, finalisation etc – 3-4 months
Implementing • Adoption by Commission (translation and written
measure agreed and procedure) – 5 months
comes into force
• Regular review to keep standards up to date

EuP Timeline for catering equipment

• Nov 2009 – Prep study underway for domestic and

commercial products such as ovens, hobs, grills and

microwaves.

• Typical timescale – 18 mths/2 yrs

• Expect Consultation Forum 2011

• First measures and labels likely to be 2014

EuP Overview – Implementing Measure

• Products covered
• Application dates
• Generic and specific design requirements
• Measurement standards / methods
• Conformity assessment procedures
• Information requirements

Energy Labelling

• Energy Labelling
Directive provides legal
framework for labelling
of products
• Adopted as a
delegated act by
European Commission

Voluntary Agreements

• Self-regulatory agreements are an option for implementing
measures under these directives
• Complex Set Top Boxes and Imaging Equipment
• Identifying some generic principles:
• Market coverage; scope and ambition; monitoring and
enforcement; civil society involvement
• Proposals have been a good starting point for negotiation

Manufacturers’ Obligations

• Assess environmental aspects and impacts of product
• Design and construct in compliance with ecodesign
requirements
• Carry out conformity assessment (generally self-
assessment)
• Affix CE marking

Market Surveillance Authority

• National Measurement Office

• Appointed in October 2009

• Carry out a programme of risk based and random
product testing

Impacts and Opportunities

Obligations:
• Design and construct in compliance with eco-design
requirements
• Carry out conformity assessment (generally self-
assessment) and affix CE marking
• Display the energy label (retailers)

Opportunities

• Main trends in product ownership / usage / sales / technology /
efficiency / costs
• Use the energy label as a promotional tool
• Energy Saving = Money Saving
• Lead the market UK, EU and worldwide
• Compliant products creates a level playing field
• Proactive engagement with other Government initiatives e.g. Public
procurement.
• You will be „doing your bit‟ to help mitigate climate change.

Get involved

Study sites for key products:
• Ovens - http://www.ecocooking.org/lot22/
• Hobs and grills - http://www.ecocooking.org/lot23/
• Dishwashers –
• http://www.ecowet-commercial.org/
• Refrigeration –
• http://www.ecofreezercom.org/
• Air Con - http://www.ecohvac.eu/

Get involved

1. Independent evaluation of functioning of Directive
• Due to end December 2011
• http://www.cses.co.uk/ecodeisgn_evaluation
2. Study to provide background information and analysis for
(second) Working Plan
• Due to end October 2011
• http://www.ecodesign-wp2.eu/
3. Review and update of methodology for preparatory studies
• Due to end September 2011
• http://www.meerp.eu/

How we work
What we do

Evidence & bi-annual indicative standards & economic assessment

Eco-design Improve
Directive compliance
and
enforcement

Mandatory EU
labelling
Influence
other policies
Supply Chain International
initiatives engagement

Roundup

Any questions ?

• Lucy.johnson@defra.gsi.gov.uk

HANDS-ON WITH INDUCTION

Hayden Groves
Executive Chef
Lloyds of London

Coffee and Demonstrations
In the Exhibition Area

CARBON TRUST: FOOD PREPARATION
AND CATERING CAN INCREASE
CARBON SAVINGS WITHOUT
COMPROMISING ON QUALITY
Al-Karim Govindji
Technology Acceleration Manager
Carbon Trust

Session Overview

Legal and commercial drivers

IEEA approach and general findings

Catering Sector emissions and typical energy use in kitchens

Level of implementation of best practices

Some examples from our site visits

Legislative and energy cost drivers not
a strong enough driver for industry to
reduce energy use

Climate Change Agreement – not relevant

Carbon Reduction Commitment1 – Encourage facility owners to focus
on their catering facilities

Eco-design of energy related products – Minimum energy
performance for categories of equipment

Energy bills are not always paid by Caterers - so incentives are low

Note: Organisations using more than 6,000MWh per year of electricity (about £500,000)

Hence the IEEA was set up to
understand energy flows and
drive deployment of innovation

Deliver a step change reduction in CO2 from industrial processes
by accelerating innovation in process control and the uptake of
low-carbon technologies

Tackle sector specific processes – the ‘black boxes’ that have not
been looked at in detail before

Understand and address the barriers to implementation of
identified opportunities

Mobilise whole sectors to increase implementation of opportunities

Average best practice and
innovations savings of 29%
identified across 13 sectors

50%
Sector Carbon Savings

40%
Potential

30%

20%
"Innovation"

10%
"Good Practice"
0%
Min Max

UK Contract Catering sector is
dominated by global players

Top six contract caterers
Number of
Contract Caterer
sites/outlets
Compass 7,000
Initial Catering Services Ltd 2,600
Sodexo 2,300
Elior 1,400
Aramark PLC 1,200
Carillion Services 1,000

Total of ~ 17,000 catering outlets

Annual revenues of around £4bn within the larger catering market
of £30bn (which includes restaurants, hotels, clubs)

Catering outlets typically use 2.5x more energy/m2 than typical
commercial buildings3

Source: http://www.energystar.gov/ia/business/small_business/restaurants_guide.pdf

Mix of public and private sector
catering outlets and large
variation in energy use
Calculation of carbon footprint by sector for contract catering

Meals served Total (Calc)
Meals
kWh/meal CO2
Segment served MWh tCO2
(2) kg/meal
(m) (1)
Business & Industry 582 1.00 0.30 582,000 174,600
Healthcare 250 1.20 0.54 300,000 135,950
Education 263 0.73 0.18 190,780 46,821
Local Authority 24 0.73 0.18 17,410 4,273
MoD 215 4.67 1.46 1,004,050 313,384
Other 183 1.00 0.30 183,000 54,900
Total 1,517 2,277,240 729,928

(1) BHA Food and Service Management Survey 2010
(2) CIBSE TM50 Energy Efficiency in Commercial Kitchens

A range of energy consuming
activities: cooling, heating, cleaning
Contract Catering energy use & work processes (non-specialised)

work flows & equipment use

Procurement of raw materials

Storage of raw materials
Cool storage Cold Storage
(refrigerated): (frozen):
freezer, refri gerator, Freezer
l arder

Preparation of food-stuffs:
Food processor/ bl ender
Sl i cer
Gri nder
Whi sks
Vacuum packi ng
Food mi xer

Cooking (heating):
Oven ranges Sal amander gri l l s
Fryers Toaster
Environmental conditions:
Ventilation (extractor fans)

Combi nati on ovens Gri ddl es
Water heating (boilers)

Cleaning equipment:
Speci al i ty ovens (e.g. Ri ce/ mul ti cookers

Glass washing
Dish Washing
pi zza) Toasters
Pasta cookers Steamers
Mi crowaves

Hot holding: Cooling:
Bai ns Mari e Bl ast chi l l ers
Chi l l ers Chi l l ers
Soup kettl es Chi l l ed di spl ay cases
Heated di spl ay cases

Reheating:
Combi nati on ovens
Mi crowaves

Hot Service: Cold Service:
Bai ns Mari e Chi l l ers
Soup kettl es Chi l l ed di spl ay cases
Heated di spl ay cases Jui ce di spensers

Food waste removal:
dewateri ng uni ts
countertop uni ts

Cleaning equipment

Sub-metering would help to
better determine where
innovation needs to occur

Source: CIBSE Energy efficiency in commercial kitchens, (US EPA)

Huge CO2 opportunity just around
best practices
Easily visible oven thermometers

equipment
Cooking
Induction hobs

Automatic pan sensors

Motor optimiser controllers on refrigeration plant
Refrigeration equipment

7-day time switches

Location of refrigeration equipment

Plastic curtains and night blinds across the front of cold storage areas …

Self closing devices on doors of fridges, freezers and cool rooms

High efficiency refrigeration equipment

Optimised design of extraction systems

Automated ventilation control
Kitchen services

Variable speed drives (VSDs) on extractor fan motors

Thermostatic radiator valves (TRVs)

Thermostatic control of kitchen heating

Lighting controls e.g. presence detection

High efficiency lighting units

Regular maintenance and servicing of energy consuming equipment
Energy management

Specifying high efficiency models when procuring equipment

Implementation of energy management strategy and policy

Formal energy management strategy and policy

Metering, monitoring and targeting (MM&T)
Innovative Behaviour

Energy awareness raising campaign for all staff
measures change

Energy training for key staff

Heat recovery from extraction systems to pre-heat water

Heat recovery from dishwashers to pre-heat water

0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%
Proportinon of sites at which measure has been implemented

Cooking related opportunities

Potential for replacement of equipment on host sites
Equipment Replacement Study
Electric Combi Gas Combi Barriers, availability of suitable models,
payback
Combi/conventional Microwave/combi Barriers, availability of suitable models,
oven (Merrychef) payback, service parameters
Gas hobs Induction hobs Carbon savings, barriers, payback
High temp sanitation Low temp sanitation Carbon savings, barriers, payback
dishwasher dishwasher
Combi with indirect Combi with direct Carbon savings, barriers, payback
steam generation steam generation
Equipment within LLLC (Least Carbon savings, barriers, payback
scope of EuP studies Lifecycle cost
on refrigeration, equipment) identified
cooking, dishwashing in EuP studies
Equipment within Energy Star rated Carbon savings, barriers, payback
scope of Energy Star equipment
ratings
Equipment within ETL rated equipment Carbon savings, barriers, payback
scope of ETL

General innovation
opportunities
Potential for Innovation
Innovation Notes
Combined messing at weekends (MOD) Identify case study

Sharing of energy savings and investment between Potential for trial
caterer and client to provide incentives and overcome
barriers

Centralised heat recovery from refrigeration, dishwashing Potential for trial
and extraction systems for local water heating

Improving capacity of low carbon cooking methods, such Trial if near market
as combined Microwave / Air impingement cookers and
induction hobs.

Innovative technologies such as ultrasound dishwashing Probably too far from market
and magnetic refrigeration

Our site data indicates
variances in energy use

Business and Industry Site

• City-centre office built in 2007 with 850 staff
• Cafeteria, staff restaurant, hospitality
• Wide range of equipment
• Equipment owned by the client and utility bills are
paid by them
• Site has installed 100 sub-meters
• 50,000 meals (main course, buffet or sandwich)

We found similar variances
with other site types

Host site Meals Served/year Benchmark CO2 CO2 Gas use %
(kg)/meal (a) (kg)/meal (b) (b)
B&I 50,000 0.30 2.31 13%
Healthcare 120,000 0.54 1.92 42%
MOD (JRM) 45,000 1.46 3.19 25%
School 60,000 0.18 0.35 69%
Weighted average 275,000 0.57 1.86

(a) CIBSE 50: Energy Efficiency in Commercial Kitchens
(b) Study estimates

Thank You…..

…………Questions?

Al-Karim.govindji@carbontrust.co.uk 020 7832 4610

INDUCTION EQUIPMENT HISTORY –
HOW IT WORKS, WHERE IT‟S GOING…

Stephen Hobbs
Director
Signature FSE Ltd

Induction Equipment History
How it works – Where is it going

Introduction
History of induction
How does it work…?
Past – Present – Future
Benefits
Summary


Introduction to…
Steve Hobbs

Company director having some 25 years experience in the
supply of commercial catering equipment ….

First Hotelympia exhibition 1986 – at which ‘induction
cooking technology’ was first presented as the future….


Introduction to…
Now some 25 years later this is the ‘first’ industry seminar to
widely promote the use of induction…

We’re a fast moving industry….

In those 25 years ‘induction’ technology has changed and
developed but some ‘myths’ still remain….


History of ‘induction’…

Who is this…..?



Michael Faraday – eminent chemist
and physicist of the Victorian age
(1791 – 1867)



Faraday developed the idea and
concept of ‘induction’ technology
whilst trying to develop electric
motors….



So induction is not a ‘new’
technology and has been with us for
some 150+ years



Initially as a concept ‘induction’ was
under used until the mid/late 1940’s
and 1950’s when started to become
used in heavy industry such as….


- industrial furnaces for rapid
melting of metals for processing
- traditional furnaces used coal / oil
- new furnaces using more readily
available electric….



It was not until mid to late 1970’s that
the concept of induction heating was
widely talked about for ‘cooking’…


development of this ‘cooking’ concept
mainly driven from other European
countries where dependency on
electrical services was higher than in
UK…


In the early 1980’s the concept of
‘induction’ cooking appliances
becomes widely adopted by the
professional foodservice industry….


Induction Cooking…


Basic principle developed by Faraday
in 1840’s…. which is….



When you pass an electric current
through a copper coil you create a
magnetic field….



When a ‘ferric’ material is in contact
with that magnetic field you
‘magnetise’ the ‘ferric’ content…



turning that ‘magnetic field’ on and
off you ‘magnetise’ and ‘de-magnetise’
the ‘ferric’ content in the material….



in turn this process creates ‘friction’
within the ‘ferric’ material and
generates heat….



therefore the ‘heating’ process is
generated within the ‘cooking vessel’
– the quicker this ‘magnetic field’ is
turned on and off…



the quicker the ‘heating’ process…


Pan

Magnetic field
Electronic
circuit
Coil
Electrical
power



it’s not ‘magic’ it is a basic principle
of physics…..


Induction – Past…..

Launched to the ‘foodservice’
industry in the mid / late 1980’s as
the ‘future’….



at that stage hugely expensive as a
piece of equipment and got a
‘reputation’ as being unreliable and
expensive to maintain…



this reputation is still in some
peoples minds, however…..



since launched to the industry the
cost of ‘component’ parts has
reduced and ‘reliability’ of those
parts has increased…



driving product pricing down and
reliability up….


Induction – Present…..

there are now multiple products on
the market for different aspects of
‘cooking’….


Table top ‘plug & play’ type product…
Plug in – 13amp use ‘anywhere’…
single ring / multiple ring / wok /
griddle / plancha / direct cooking…

‘Plug & Play’ type product……


Inbuilt and inset type product…
Buffet presentation / show cooking /
front of house presentation

‘Front of house’ type product……


Production type product…
Integrated as part of main cooking
suite set up in modular or bespoke
type product equipment….

‘main production’ type product……


single ring / multi ring / multi zone /
griddle / plancha cooking…


hot box delivery systems / meal
delivery systems…


Induction – Future…..

As with all technologies…

Smaller… lighter… more powerful…


Induction – Benefits…..

90% energy efficient
Test – 2 litres of water @ 20:C to boiling point

% of efficiency = energy consumed / time / heat generated

Induction
Time (min) Rate of Return (%)
90

60
55
50

8.18 9.5 9
4.46

Gas Solid Hot plate Radiant Induction



Only works when a ‘cooking’ vessel is on contact with the ‘magnetic’ field

only uses power when needed



No loss of energy through ‘heating’ the surrounding environment

No loss of energy through noise or light generation

Reduction in extraction air volume needed



Safety…..
‘heat’ only generated in the ‘cooking’ vessel – therefore very low residual
heat in the cooking top

Low risk of ‘baking/burning’ on to the cooking top…. Easy clean….



Controllability and speed…..
Due to it’s high efficiency it is very easy to control (ie aggressive boil to
simmer near instantaneous)

Due to its high efficiency it is much ‘quicker’ saving time and energy…


Summary…..

History – not a ‘new’ concept
established for in excess of 150 years


Summary…..

How does it work…. It’s not magic it’s
a basic law of physics….


Summary…..

Past…. Considered to be expensive to
buy / maintain / replace…


Summary…..

Present…. Wide selection of
‘professional’ product on the market
specific to each operation its
required for….


Summary…..

Future…. ‘You’ the chef / designer /
specifier innovate – we as the
manufacture will develop the
product….


Summary…..

Benefits….
High energy efficiency
Easy to use
Safety in all areas
Lower running costs


Summary…..

Think of induction as you would think
of a PC…..


Summary…..
The induction appliance you buy is
the ‘hardware’ - the higher
specification of the product the
higher the result achievable….


Summary…..
but the higher the price….. As with
any ‘PC’ it’s not just the ‘hardware’
that’s important – the end result is
also dependent on the quality of
the…


Summary…..
software…. with your induction
appliance consider both hardware
(product) and software (cooking
vessel)……


Thank you for listening…..

Stephen Hobbs, CFSP
Director – Signature FSE Ltd

THE IMPORTANCE OF INDUCTION
COMPATIBLE COOKWARE

Maurits Demeyere
Senior President
Demeyere Cookware

Induction Cooking

• Principle of induction cooking
• Advantages of induction cooking
• Cookware for induction cooking
• Disadvantages of induction cooking
• Discussion of different materials
• Conclusion
• Needed training, advice and tips :
how to use cookware on induction
hobs

Principle of Induction Cooking

 It is the only cooking system where the heating element is the
base of the cooking pot itself.

All other systems are working with indirect heating
- gas or oil: the hot fire is heating the base of the cooking pot
- resistance coils: contact heat and radiation to the base
- vitroceramic hotplates: contact heat and radiation
- halogen / hi-light heating: radiation and contact

 Induction cooker and cooking pot are interrelated. They are
becoming like HARDWARE and SOFTWARE.
( like a car and the tires . You can have the best car , if you buy
unadapted tires the car will not work as you might expect )

Advantages of Induction Cooking
 Enormous flexibility

 Better safety in general

 Better safety for children

 Easier cleaning (important time gain in prof.kitchen)

 Lower temperatures in the (professional) kitchen and/or less
energy use when kitchen is air-conditioned

 Much lower energy use compared to gas or electricity

 Easier adaptation of different diameters of cookware

 Computer controlled cooker

 Adaptive cooking possible – sensors – ControlInduc at 250°C
or other temperatures

Cookware for Induction Cooking
FIRST CONDITION: MAGNETIC BASE
 MATERIALS WHICH CANNOT BE USED
- cupper
- aluminium
- casted aluminium
- glas or heat resistant glas
- normal non-magnetic stainless steel
(18/8 or 18/10 - SAE304)
 MATERIALS WHICH CAN BE USED
- iron – steel or enameled steel
- cast iron
- magnetic stainless steel or 18/0 - SAE400 serie

 SECOND CONDITION

Aim to make cookware which can go on all cooking systems:
gas, electric coils, vitroceramic, hi-light, INCLUDING
INDUCTION.

Disadvantages of Induction Cooking
 Relatively expensive hobs. There are serious quality
differences between different systems.
 Importance to know what you are buying depending on the
specific needs :
 -large caterer with large quantities to heat
 -snack – bar with limited requirements to hobs and
pots
 -medium bristrot , brasserie or high class restaurant
with preparations à la minute for each customer.

 Only specific (new) cookware can be used. Also there , the
differences between the cookware are substantial.

Discussion of different materials

 ENAMELED STEEL
- eventual chipping of the enamel layers
- uneven bottom temperature

 CAST IRON
- relatively good for induction, but not very high heat
conductivity
- heavy but keeping hot very well – ideal slow cooking.
- enamel quality??

 COOKING POT OF MAGNETIC STAINLESS STEEL (
18/0)
( without thermoconductive base)
- fast warming of water
- very bad cooking: sticking – burning + deformation

Discussion of different materials (2)
• COOKING POT OF STAINLESS STEEL SAE304

-Thermoconductive base ( or up to the edge ) of
cupper (2 to 2,5 mm or 0,08” to 0,12”) or aluminium (or
4 to 5 mm or 0,16” to 0,2”)
-Magnetic outer layer (or layers) of other magnetic
stainless steel in the base or up to the edge. (
systems of 3 to 7 layers ) - types SAE 400 or 18/0

=> Best solution for good speed and even heat
distribution if correct materials, thicknesses, concepts
and technologies are used.
-for straight sided pots : ideal is heavy base with
enough aluminum or cupper in between and sidewalls
in pure stainless steel to keep heat inside .
-for conical pots , frypans or skillets and woks best
is multilayer material up to the edge with appropriate
thickness of aluminum in between .


• COOKING POTS OF ALUMINUM WITH MAGNETIC BASE

Can be pure aluminum pots deep-drawn or can be casted
aluminum pots. ( different thermal conductivity)
A specific extra magnetic base is needed ,mostly of
magnetic stainless steel of type SAE 400 or 18/0 .

Problem: to apply a magnetic base on such a pot or pan, it is
difficult to keep the bottom flat .
Therefore the magnetic base diameter is mostly smaller than
the flat base of the pot or pan.
Negative effect to the magnetic permeability of the system in
combination with the hob. The aluminum of the base radius
of the pot is acting as a “screen”, lowering the possible
power generated by a large to very large percentage. This
means longer heating times , more power lost. Sometimes
the very cheap aluminum pots in this type have holes in the
magnetic base , which is adding to the loss , or they have
heavy dents to stabilize, or the magnetic layer is too thin.

• COOKING POTS OF CUPPER WITH MAGNETIC BASE

It is possible to make good heavy “cupper pots” with stainless
steel ( 18/10 or SAE 304 ) on the inside of the pot, a
magnetic base layer or a magnetic layer up to the edge.
Nice but very expensive solution, that will not give any
difference with a pot having a good “ equivalent” aluminum
layer .
In addition most restaurants stay away from cupper ( on the
outside) because today the cleaning of cupper is too costly .
Some “fake “ solutions, where there is a ( very thin ) layer of
cupper between layers of aluminum , themselves between
non magnetic layer of 18/10 or SAE 304 for the contact with
the food and on the outside a magnetic stainless steel type
SAE 400.
They will not be different with an equivalent aluminum thickness
which is lighter and less expensive

Conclusion

 For good cooking quality, a chef is expecting two very
important factors that go together:
 very even heat distribution for cooking real food and not
only water.
 very good speed and flexibility.

 Important notices :
 Cookware which is heating up water the fastest is not always
the best.

 Cookware with very even heat distribution can also be too
slow.

THERMAL CONDUCTIVITY OF MATERIALS

• Thermal conductivity ratio
in cal. / cm.sec.C°
• Stainless steel 18/8,18/10 or 18/0 0,05
• Copper 0,94
• Pure aluminum 0,53
• Casted aluminum 0,33
• Steel ( as used in enamel st.) 0,16
• Cast iron 0,12
• Glass 0,003

ADVICE NEEDED FROM HOB AND POT MANUFACTURER

• To make a change from ( mostly ) gas into induction is a big
adaptation.
• Get a correct advice before you order the induction hobs.

1)High power ( up to 9 or even 12 KW) is only interesting when
you have to cook large pots 20 to 50 L
• For most preparations 3,5 to 5 KW is more than enough.

• Check the induction zones and how the generator activates
them : large inductor covering whole zone or half zone;
smaller inductors separately regulated or not.


• 2)Round inductors or square or rectangular inductors.

• depend on main use. None of both should be excluded .
Specialists are here to discuss.

• our advice : whatever you buy : a system with more than one
temperature sensor is better. Many have now 5 on an area
of 28X28 cm.

• Too many times inductors are selected based on the power,
speed of heating water and the price which is totally
irrelevant for many uses , especially of the “a la carte”
restaurants.


• Get a correct advice before you order
the pots and especially ... Don‟t wait
until the last moment !!!!
• 1)Order pots with a quality adapted to the type of induction
hob.
• 2)For straight sided pots : heavy base and sidewalls of
stainless. ( give best efficiency )
• 3)for conical designs as frypans , woks conical sauteuses :
multilayer up to edge with correct thickness.
• 4) manufacturers of hobs tell us that 90% of the problems
arise from the inappropriate pots for the hob.
– Poor magnetical base
– Deformation of base
– Some even deteriorate the induction generator(s).

IMPORTANT TIPS ON HOW TO USE POTS AND PANS
• NEVER PLACE POTS OR PANS ONLY PARTLY OUTSIDE
INDUCTION ZONE .
• -

Inductor

pot

• PART OF POT COULD OVERHEAT ON AREA WHERE HE
IS ON INDUCTOR , EVEN MORE WHEN OTHER POT IS
ON SAME INDUCTOR. IN MANY CASES NO TEMP.
SENSOR WOULD BLOCK HEATING. BASE CAN BECOME
OVER 600°C AND MELT AWAY OR CAN BE DESTROYED
.
•


• NEVER PUT A LONG HANDLE OVER AN INDUCTOR.
ALWAYS HAVE THE LONG HANDLES OUTSIDE “ANY”
INDUCTOR.

• When a magnetic flux is active in an inductor, when a pot
with enough magnetic material in the base or on the side is
on the hob, the magnetic flux of a professional inductor ,
above the inductor ( even up to more than 10 cm away
from the hob ) could heat NON MAGNETIC Material up to
over 600°C within seconds !!!

• The handle, even one made out of non-magnetic stainless
steel 18/10 or other materials, can heat up when placed
over an such an active inductor in a way that would burn
the hand in the 3th degree when placed on the handle


• Have enough practical training of pots on an induction
hob because most chefs are astonished about the
heating speed ,especially when making delicate sauces
and even more when frying a pan.

• NEVER PLACE AN EMPTY POT , PAN OR WOK ON AN
ACTIVE INDUCTOR. Within seconds the pot base or pan
base can go over 400°C!!

• WHEN SELECTING A HOB DON’T ACCEPT TO TEST
ONLY POTS , TEST ALSO FRYPANS AND MAKE A
SABAYONE OR SAUCE in a CONICAL SAUTEUSE!
Especially check that it is possible to work with minimal
energy levels . In some hobs of over 5000 or 9000 W
there is no good low energy level regulation . Sometimes
the lowest level still gives more than 1000W.


• The chef has to realize that it has to be possible to fine
regulate at 300 W – 500 W or 1000 W , which are settings
needed on an induction hob when the pan is warm and fish
or meat has to be fried !!
• To have only one position of the hob regulator ,when for
example doing frying, is out of the question. You can start
“medium high” or “high” but very fast a lower position is
needed.

• WE BELIEVE THAT ESPECIALLY FOR INDUCTION,
HOB MANUFACTURERS AND POT MANUFACTURERS
HAVE TO WORK TOGETHER IN PROMOTING BUT
ESPECIALLY IN TRAINING THE NEW POTENTIAL USERS
OR THE NEW USERS.

THANKS – MAURITS DEMEYERE – 10 TH OF JUNE 2011.

Demonstrations Followed by Lunch
in the Exhibition Area

Closing Remarks

Keith Warren
Director, CESA

CESA Induction Cooking Equipment Forum 2011 Presentations

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