Induc

Induc is the modular induction-electric commercial cooking range for restaurants, hotels and high-volume catering — the IP4-X-700 induction cooker, IPC1-6-700 27-litre induction stockpot/kettle, IEG2-X-700 700mm electric griddle, IEF2-X-700 induction fryer, and IEC2-6-700 700mm electric chargrill. All built around a consistent 700 mm modular footprint so units bolt together into a flush cookline with shared depth, shared electrical infrastructure and the energy efficiency that induction cooking delivers — available now through Commercial Kitchen Company.

Induc builds a modular electric and induction commercial cookline around a shared 700 mm depth footprint, so individual modules bolt together into a flush cookline rather than scattering across the kitchen as freestanding units. The range covers the workhorse Induc IP4-X-700 4-zone Induction Cooker as the standard cooking module, the IPC1-6-700 27-litre induction stockpot/kettle for soup, sauce and pasta-water production, the IEG2-X-700 electric griddle for breakfast and sandwich grilling, the IEF2-X-700 induction fryer for venues moving away from gas fryers, and the IEC2-6-700 electric chargrill for meat and vegetable searing without gas-line installation.

The modular concept is what makes Induc different from buying disparate cooktop, griddle, fryer and chargrill brands separately. Modules share a common 700 mm depth so they bolt flush against each other and against bench depth without the gaps and trip hazards that mixed-brand cooklines develop. Electrical service is consistent across modules so the kitchen can be wired once rather than each appliance running its own circuit. Stainless construction across the line gives a visually consistent cookline that looks the part front-of-house in open kitchens.

Induction-electric cooking earns its place over gas in venues where gas connections aren't available or aren't preferred. Induction transfers around 90% of energy to the cooking vessel versus 40-60% for gas, which means dramatically less waste heat dumped into the kitchen — meaningful in tight back-of-house spaces, in basement kitchens with limited ventilation, and in summer-time service where every degree of waste heat costs HVAC budget. Response time is also better: an induction zone goes from off to full power in under two seconds versus the minute-plus a gas burner takes to settle at a new setting. The IPC induction kettle is particularly efficient — bringing 27 litres of water to a rolling boil noticeably faster than equivalent gas equipment.

Commercial Kitchen Company stocks the Induc range with nationwide delivery and access to genuine spare parts — glass tops, induction coils, control boards, griddle plates and chargrill grates — backed by Australian after-sales support. Whether you're outfitting a single IP4-X-700 for a café upgrade, a complete modular cookline for a restaurant build, or a hotel kitchen choosing electric over gas for ventilation reasons, our team can configure the right Induc combination — available now through Commercial Kitchen Company.