Electric Hobs and Boiling Tops

The Lincat Silverlink 600 HT6 is a four-plate electric boiling top built for commercial kitchens that need consistent, controllable heat across several dishes at once. Each plate operates independently with a six-position switch, giving operators the range to move between a full rolling boil and a steady simmer without interrupting other plates on the surface.

In sustained day-to-day use the HT6 performs reliably through long lunch and dinner services. The high-output plates bring large volumes of liquid up to temperature without extended wait times, and the heat remains steady enough throughout service that operators are not constantly adjusting output to compensate for fluctuations. That consistency is where the unit earns its place in a working kitchen.

Several features translate directly into practical advantages during service:

• Automatic power reduction activates if a pan is removed or boils dry, protecting the hotplates and extending their working life
• Fully pressed and sealed hob top makes end-of-service cleaning straightforward with minimal debris build-up around plate edges
• Six-position heat control per plate provides genuine flexibility from full boil to gentle simmer
• Independent plate switching avoids unnecessary energy draw during quieter periods of service
• Designed to integrate within the Silverlink 600 suite on a standard 600mm-depth cooking line

As an electric unit the HT6 requires no gas supply or flue connection, which simplifies placement. It will still need adequate electrical supply capacity and appropriate extraction above the cooking surface. In older premises in particular, it is worth confirming the existing circuit can support the load before committing to installation.

The HT6 is well suited to restaurants, pub catering operations, and café kitchens running a full service with several dishes on the go simultaneously. For very high-volume environments such as central production kitchens or large-scale event catering, a heavier-duty or wider format unit may be a more appropriate match. Sites with lighter or more occasional cooking demands may find a two-plate model a more proportionate choice.

If you would like to talk through whether this unit fits your kitchen layout and service requirements, the team is happy to have that conversation.

The Lincat LBR2 is a countertop electric boiling top with two independently controlled hotplates. It requires no gas connection, no dedicated extraction, and occupies a compact footprint on a standard worksurface. Each plate operates independently, so operators can run different heat levels across the two zones at the same time.

In service, this type of unit works well in a supporting role — maintaining sauces, holding stocks, or cooking accompaniments alongside a primary cooking range. The steady, consistent heat suits countertop sauce work reliably, and the ability to drop one plate to a holding temperature without shutting it down entirely is a practical advantage during a busy service. It is not intended to carry the workload of a full boiling top range under sustained heavy throughput, but within its capacity it is dependable and straightforward to operate.

Day-to-day operational benefits include:

• Sealed hotplate surfaces that are quick to wipe down between and after service
• Independent heat control on each plate for flexible, simultaneous cooking tasks
• Compact countertop format with no gas or extraction requirement
• Low-profile design suitable where worktop depth or overhead clearance is restricted

Installation is uncomplicated in most kitchen environments. The unit requires only an appropriate electrical supply at the countertop position. Good general kitchen ventilation remains advisable regardless. Kitchens with older or restricted electrical infrastructure should have the supply confirmed before ordering.

The LBR2 is well suited to cafés, pub kitchens, small restaurants, or as supplementary hob space in a larger kitchen where an additional cooking zone is needed without committing to a full range section. For sites where heavy, sustained multi-pan use is a daily requirement, a heavier-duty boiling top would be the more appropriate choice.

If you would like to talk through whether this unit is the right fit for your kitchen setup or service volume, the team is happy to help.

The Lincat LBR is a countertop electric boiling top with a single sealed hotplate, designed for commercial kitchens that need a compact, self-contained cooking point. It operates independently of a gas supply, making it a practical option where gas infrastructure is absent or where a flexible, moveable heat source is preferable. Variable heat control lets the operator adjust output to suit the task — holding a sauce at a steady simmer, reducing a stock, or bringing a large pan to a rolling boil.

In everyday service, the LBR performs reliably across light-to-moderate cooking duties. It handles soups, sauces, stocks, and similar tasks without difficulty during a standard service period. The sealed hotplate surface keeps spillages contained, which simplifies end-of-service cleaning and reduces the time spent on maintenance between covers — a useful consideration in any busy kitchen where turnaround time matters.

Practical advantages worth noting:

• Sealed hotplate surface contains spillage and makes daily cleaning straightforward
• Variable heat control suits both delicate simmering and full-heat boiling tasks
• Compact countertop footprint needs minimal dedicated worktop space
• Electric connection removes the need for a gas supply or extraction canopy
• Low entry cost suits start-up operations or budget-conscious additional cooking points

Installation is uncomplicated. The unit requires a suitable electrical supply and should be positioned on a stable, heat-resistant surface with adequate clearance on all sides. It is not intended to carry the sustained cooking load of a full-service range, and kitchens running continuous high-volume output across long shifts will likely need a unit with greater capacity.

The LBR suits small cafés, staff canteens, pop-up kitchens, and similar environments where an additional cooking point is needed without a significant equipment investment. Operators running higher volumes or longer service periods may find a multi-plate or heavier-duty unit better matched to their workload.

If you are weighing up whether this unit fits the demands of your kitchen, the team is happy to talk it through with you.

The Valera CB70B is a two-zone drop-in induction hob designed for integration into commercial kitchen countertops or fabricated suites. It operates on induction technology, meaning heat is generated directly in the base of the pan rather than through an open flame or a conventional electric element. The result is fast, controllable cooking with no residual surface heat once the pan is removed.

In a working kitchen, the practical difference induction makes to daily service is considerable. Response to temperature adjustment is near-immediate, which helps with saucing, reductions, and anything requiring close heat management. There is no warm-up period to speak of, and the cooking surface stays relatively cool to the touch, reducing burn risk for busy pass teams working in close quarters.

Because the surface itself does not get hot in the conventional sense, cleaning between services is straightforward — spills do not bake on in the same way they do on solid tops or gas ranges. This also contributes to a cleaner working environment overall.

• Consistent, repeatable heat across both zones suits batch cooking and simultaneous preparation
• No combustion means no products of combustion — ventilation requirements differ from gas equivalents
• Drop-in format integrates cleanly into tiled or stainless-steel countertop builds
• Energy is directed into the pan rather than lost to the surrounding air, reducing running costs over time
• Compatible with ferrous-based cookware including stainless steel with magnetic base

Installation requires a suitable electrical supply and a countertop cutout to the manufacturer's specified dimensions. Because induction produces no open flame and significantly less ambient heat than gas, extraction requirements are generally lower — though your ventilation setup should still be reviewed against your overall kitchen heat load. The drop-in format assumes an existing fabricated counter or suite; it is not a freestanding unit.

The CB70B suits small to medium operations where counter space is at a premium and precision cooking is important — restaurants, hotel kitchens, and catering operations running tight, efficient service. It is particularly well suited to finishing and sauce work alongside a main cooking line. For higher-volume sites requiring more cooking zones or greater continuous output, there are heavier-duty options worth considering.

If you are unsure whether the CB70B fits your existing counter build or service requirements, we are happy to talk it through before you commit to anything.

The Lincat IH21 is a twin-zone countertop induction hob designed for commercial kitchen use. Unlike gas or conventional electric elements, induction generates heat directly within a compatible pan's base, leaving the cooking surface itself significantly cooler during service. Power response is immediate rather than gradual, which changes how the hob behaves during busy periods.

That immediacy matters in practice. Temperatures can be held precisely or adjusted in seconds without the lag associated with gas or ceramic surfaces — useful when managing sauces, reductions, or anything that demands close attention. The twin-zone layout allows two pans to run independently and simultaneously, extending the useful output of a compact unit without occupying additional worktop space or requiring a second appliance.

From a day-to-day operational standpoint, the IH21 offers several practical advantages:

• Immediate power response supports precise temperature control throughout service
• Cooler cooking surface reduces ambient kitchen heat and lowers contact burn risk
• Automatic pan detection cuts power when cookware is removed, reducing energy waste
• Smooth ceramic glass surface wipes down quickly between covers
• Plug-in design allows flexible positioning without a fixed electrical installation

Because the IH21 connects to a standard commercial outlet, no hardwired supply or specialist electrical installation is required. It is worth confirming that the available circuit is rated appropriately for the hob's power draw before settling on a permanent position. Kitchens transitioning from gas should also note that induction requires cookware with a ferrous base — aluminium and copper pans will not be compatible. The ceramic glass surface is robust under normal commercial use but should be kept clear of heavy impacts and abrasive cleaning products.

The IH21 is well suited to smaller food service operations: café kitchens, compact restaurant pass areas, pop-up and event catering, and hospitality prep environments where flexibility matters more than fixed cooking capacity. It also works well as supplementary output alongside an existing range or induction line. For sites running continuous high-volume service across multiple zones, a heavier-duty or permanently installed induction solution may be worth considering instead.

If you are weighing up whether induction suits your current cookware, available power supply, or service workflow, we are glad to talk it through before you commit.

The Lincat Silverlink 600 HT3 is a two-plate electric boiling top built for commercial countertop use. It sits within the well-established Silverlink 600 range, which is built around a consistent 600mm depth footprint designed to integrate cleanly into modular suite configurations. Each plate is controlled independently via a six-position switch, giving a straightforward choice between full power and simmer without unnecessary complexity.

In a working kitchen, the HT3 holds up reliably through sustained service periods. A practical design detail worth noting is the automatic power reduction that activates if a pan is removed or the plate runs dry — a passive safeguard that reduces hotplate wear and limits the risk of damage during a busy service. For kitchens running continuous sauce work, stock reduction, or liquid holding across a long shift, that kind of protection has genuine day-to-day value.

From an operational standpoint, the unit offers several clear advantages:

• Fully pressed and sealed hob tops make cleaning straightforward and prevent debris working into joints
• Independent plate controls allow different heat levels to run simultaneously
• Auto power reduction reduces surface wear during high-turnover service
• Compact countertop footprint suits kitchens where floor space is limited
• Electric operation removes the need for a gas supply at the cooking position

Installation is relatively straightforward, though it is worth confirming your available electrical supply before ordering. The unit requires a dedicated circuit, and your electrician should verify that your kitchen's existing capacity can accommodate it comfortably. The Silverlink 600 format also means the HT3 can sit alongside other units in the same range if a modular suite arrangement is planned.

The HT3 is well suited to smaller commercial kitchens, café operations, pub catering, and any site needing a reliable countertop boiling option without the footprint of a full range. It works well as the primary boiling top in lower-volume operations, or as a supplementary electric cooking position alongside other equipment. For sites with significantly higher throughput, a larger-format or heavier-duty alternative is likely a more appropriate fit.

If you are weighing up whether the HT3 matches your service volume or fits your existing kitchen layout, we are happy to talk it through before you commit.

The Roller Grill PID700 is a dual zone induction hob designed for professional use. It runs two fully independent cooking zones, each with its own digital power control, allowing a cook to manage two separate tasks simultaneously without either zone influencing the other. The unit connects to a standard 13A supply, which removes the need for hardwired electrical installation and gives it genuine flexibility in where it can be used.

In service, the PID700 holds up well during sustained periods of use. The 20-level power control on each zone gives cooks the precision to move between delicate sauce work and rapid boiling without overadjusting. Because induction heats the pan directly rather than the surface beneath it, the response when increasing or reducing power is immediate. Recovery after introducing cold product is prompt, and heat drift when power is reduced is minimal — both qualities that matter during a busy service. The vitro-ceramic glass plate is robust enough for regular commercial use, and the raised front edge provides a practical degree of pan retention.

This hob suits a number of operational settings particularly well:

• Front-of-house theatre cooking where a clean, compact unit is needed
• Supplementary cooking capacity during peak service periods
• Stations where gas is unavailable or not permitted
• Kitchens with limited extraction, as induction produces significantly less ambient heat than gas or radiant electric

The 13A connection is worth considering carefully. It removes the need for hardwiring, but it draws from a single socket circuit — so it is worth checking the electrical load in your kitchen before committing. The unit is light and compact enough to be repositioned between services, which gives it a flexibility fixed range equipment cannot match. For kitchens running continuous high-output cooking across multiple zones, a heavier-duty configuration may be more appropriate.

If you are unsure whether the PID700 fits your kitchen's electrical setup or want to compare it against other induction options, the team is happy to work through that with you.

The Buffalo 600 Series four-zone induction hob is a countertop unit built for professional kitchens that want the precision and efficiency of induction cooking without the complexity of a full range installation. It operates across four independent cooking zones, each with eleven power levels, giving the chef close control over heat at every stage of service — from a rapid boil through to a steady simmer. A boost function is available across all zones when additional output is needed quickly.

In a busy kitchen environment, induction has a practical advantage over gas and traditional electric: heat is generated directly in the pan rather than the surrounding surface. This keeps the cook line cooler, takes some load off the ventilation system, and reduces the ambient heat that builds up during long service periods. Recovery between cooking loads is quick, which matters during peak covers when zones are in continuous use.

From an operational standpoint, the 600 Series hob offers a number of day-to-day advantages:

• Ceramic glass surface is straightforward to wipe down — no grates, burners, or trapped grease
• No open flame reduces extraction requirements compared with equivalent gas output
• Eleven power levels per zone support precise cooking across a wide range of menu items
• Lower residual surface heat improves safety on a busy cook line
• Designed to integrate with other 600 Series units for a consistent cook line layout

The unit requires a hardwired electrical connection and should be installed by a qualified electrician before use. It is 600mm wide, which means it sits neatly on 600 Series cupboard bases from the same range or can be used as a standalone countertop appliance — useful where kitchen layout or space is a constraint. Induction cooking requires compatible ferromagnetic cookware; any existing aluminium or copper pans will not work with this hob, which is worth confirming before purchase.

This hob is well suited to small to medium operations — cafés, bistros, pub kitchens, and contract catering environments where a reliable, easy-to-clean induction station is needed without committing to a full induction range. For higher-volume sites running continuous service across multiple zones simultaneously, a heavier-duty unit with greater combined output may be a more appropriate fit.

If you are unsure whether this model is the right match for your kitchen's service volume or existing setup, our team is happy to talk it through with you before you commit.

The Lincat IH42 is a four-zone induction hob designed for commercial catering use. Unlike gas or conventional electric hobs, induction transfers energy directly to the pan rather than heating the surrounding surface — the result is faster heat-up, more immediate temperature response, and a noticeably cooler working environment at the hob itself.

In a busy service environment, that responsiveness is genuinely useful. Power adjustments take effect almost instantly, which supports precise temperature control when several cooking tasks are running simultaneously across the four zones. A boost function delivers a concentrated burst of power when needed — helpful for bringing large volumes of liquid up to temperature quickly at the start of service. The unit is built for extended periods of continuous use, with internal cooling and overheat protection helping to maintain reliable operation throughout a long shift.

From a day-to-day operational standpoint, the IH42 offers several practical advantages:

• Smooth ceramic glass surface with no grates, burners, or recesses to clean around
• Pan detection cuts power automatically when cookware is removed, reducing energy waste and the risk of accidental burns
• Automatic heat-up function settles to a pre-set power level after an initial full-power phase, reducing manual adjustment during service
• Rotary controls with LED power-level displays remain clear and practical under pressure
• Mains-plug operation — no fixed installation or gas supply required

Because it runs from a standard plug socket, the IH42 is well suited to kitchens where flexibility matters: event and hospitality catering, front-of-house theatre cooking, temporary setups, or supplementary capacity during peak periods. One practical consideration worth addressing before purchase: induction requires ferrous cookware. Stainless steel and cast iron will work correctly, but aluminium and copper pans will not. If your existing batterie de cuisine is predominantly non-ferrous, that is worth factoring in before committing to an induction hob.

The IH42 is a sensible choice for smaller operations, event caterers, and kitchens needing flexible supplementary hob capacity without the commitment of permanent installation. For high-volume sites running continuous, heavy service across multiple zones throughout a full day, a fixed built-in induction solution may be worth considering alongside this unit.

If you have questions about whether induction suits your cookware, your available power supply, or how this unit would fit into your existing workflow, we are happy to talk it through before you decide.

The Valera CB35A is a single-zone induction hob designed to be built flush into a counter or servery surface. It arrives pre-wired to its control panel, which simplifies installation and keeps the counter profile clean. As an induction unit, heat is generated directly within compatible cookware rather than at the surface itself — a distinction with practical consequences for both speed and day-to-day kitchen safety.

In a commercial setting, units of this type are commonly used at countertop cooking stations, pass-through service points, and front-of-house live cooking displays where controlling ambient heat matters. The rotary controls respond near-instantly, allowing operators to adjust output quickly during service without the lag associated with radiant or solid-top electric hobs. Recovery between cooking tasks is fast, which suits operations running continuous service rather than batch cooking.

From an operational standpoint, the CB35A offers several practical advantages:

• The ceramic surface stays relatively cool to the touch, reducing burn risk for staff working nearby
• No open flame or exposed element means less residual heat build-up in enclosed spaces
• The flat surface wipes down quickly between covers during a busy service
• Energy is directed into the pan rather than the surrounding air, reducing the heat load on the kitchen
• Compatible with ferrous cookware including stainless steel, cast iron, and induction-rated pans

Because this unit drops into a counter, installation requires a suitable cut-out in the surface and access beneath for wiring. It is not a standalone portable unit. The counter material and depth must accommodate the housing, and the electrical supply should be confirmed with your installer before ordering. It is also worth checking that your existing cookware is induction-compatible — aluminium and copper pans without a ferrous base will not function with this unit.

The CB35A is well suited to smaller operations: cafés, delis, small restaurant kitchens, and hospitality settings where a single controlled cooking zone is needed at a fixed position. It is a light-duty unit and is not intended for the continuous high-volume throughput demanded by a large à la carte kitchen. Sites requiring multiple cooking zones or greater sustained output would be better served by a heavier-duty multi-zone alternative.

If you're weighing up whether this unit fits your counter setup or service pattern, the team is happy to talk through the details before you commit.

The Valera AB20A is a single-zone induction hob designed to be built flush into a fabricated counter or servery unit. It arrives pre-wired to its control panel, which keeps the installation straightforward and leaves the finished counter surface clean and uncluttered — a practical consideration where hygiene and presentation both matter.

Induction works by generating heat directly within the base of the pan rather than at the cooking surface itself. In practice, this means faster heat-up than a conventional hob, more immediate response when you adjust the controls, and a surface that stays relatively cool during use and doesn't retain dangerous residual heat once the pan is lifted. The rotary controls are easy to operate under service pressure, and the flat ceramic surface — no burners, no elements, no crevices — wipes down quickly at the end of a shift.

For the right operation, the AB20A offers some clear day-to-day advantages:

• Near-instant heat response supports precise temperature control throughout service
• Cool cooking surface reduces burn risk and contributes to safer working conditions
• Smooth flat surface cleans quickly, helping maintain hygiene standards between covers
• Drop-in format integrates neatly into counter fabrications without disrupting the work surface line
• Compatible with ferrous-base cookware including standard commercial stainless steel pans

As a drop-in unit, the AB20A needs to be factored into counter fabrication — or a suitable retrofit cut-out — from the outset. It is a fixed installation rather than a portable appliance. Counter material and thickness should be confirmed as appropriate before ordering, and access to the correct electrical supply will be needed at the point of installation. These are straightforward requirements, but worth planning ahead.

This is a light-duty unit, and it performs best when used as such. It is well suited to cafés, small restaurants, grab-and-go counters, and hospitality servery environments where a single reliable induction zone is needed without the sustained throughput demands of continuous high-volume service. Operations running heavily loaded shifts across multiple cooking zones would be better served by a heavier-duty induction unit from our range.

If you'd like to talk through whether the AB20A fits your counter layout or service pattern, we're happy to help before you place an order.

The Valera CW35A is a single-zone commercial induction hob built specifically for wok cookery. Unlike a standard flat induction hob designed around pots and flat-based pans, the CW35A features a dished cooking surface that cradles a round-bottomed wok and holds it stable during the fast, high-heat movements that wok cooking demands. It is compatible with any ferrous-based cookware, including 18/8 stainless steel woks, so in most cases it will work with the wok sets already in a kitchen.

Induction transfers heat directly into the pan rather than through a radiant element or open flame, and the response to power adjustments is near-immediate. For wok cookery, where temperature management is central to the technique, that precision is genuinely useful during a busy service. There is no residual heat from a burner carrying over between dishes, and the absence of combustion reduces ambient temperature at the station — a practical consideration in tight or warm prep areas.

From a day-to-day operational standpoint, the CW35A offers a number of practical advantages:

• Near-instant heat response gives the operator direct, intuitive control throughout service
• No combustion means lower ambient heat and a cleaner working environment at the station
• Smooth dished surface with no grates or burner components to strip down for cleaning
• Lower energy draw compared to equivalent gas output, supporting running cost management
• Practical where gas supply is unavailable, restricted, or subject to planning constraints

Because this is an induction unit, cookware must contain a ferrous element — aluminium and copper pans will not work. The dished surface is purpose-built for wok use and is not suited to flat-based general cooking. Before installation, electrical capacity should be assessed carefully, particularly where multiple units are being added to the same circuit run.

The CW35A is well suited to pan-Asian restaurants, noodle bars, and similar operations where wok-style cooking features regularly on the menu, and particularly where a gas supply is not available or practical. As a single-zone unit, sites with high concurrent wok output may find a multi-zone or higher-capacity alternative a better fit. For lighter or intermittent use, it also works well as a supplementary station alongside an existing range.

If you are working out whether induction wok cookery is the right approach for your kitchen layout or service volume, we are happy to talk it through before you commit.

The Valera CW25A is a single-zone commercial induction hob designed specifically for wok cooking. Unlike a standard flat induction hob, it features a dished cooking surface that cradles a round-bottomed wok, allowing energy to transfer efficiently across the base and lower sides of the pan rather than just the flat contact point. It is operated via rotary controls and is compatible with ferrous cookware, including 18/8 stainless steel.

Induction transfers energy directly into the pan rather than heating the surrounding air, which means output rises almost immediately when you increase power and drops away just as quickly when you reduce it. For wok cookery — where the difference between a good stir-fry and an overcooked dish can be a matter of seconds — that responsiveness matters considerably. Recovery between cook cycles is quick, which helps maintain consistent throughput during a busy service.

Compared to a gas wok burner, the CW25A offers several practical operational advantages:

• No open flame keeps ambient kitchen temperature lower during service
• Induction only activates with a compatible pan in contact, reducing energy waste between orders
• Smooth ceramic surface is straightforward to wipe down between and after service
• Rotary controls allow fast power adjustment without breaking cooking flow
• No gas supply removes associated pipework and combustion ventilation obligations

Installation requires a stable, level surface and a suitable electrical supply capable of supporting the unit's draw — it is worth confirming your existing electrical infrastructure before ordering. Extraction above the cooking position is still advisable to manage steam and cooking odours, even without a flame.

This unit is well suited to smaller restaurants, noodle bars, and Asian cuisine kitchens that need reliable wok cooking capability without committing to a full gas wok range. For operations running higher covers simultaneously or requiring sustained output across multiple stations, a multi-zone or higher-output setup is likely a more appropriate fit.

If you would like to talk through whether this unit suits your kitchen layout, electrical supply, or service volume, our team is happy to work through it with you before you commit.

The Lincat HT7 is a four-plate electric boiling top from the Silverlink 600 range. It is designed to function either as a standalone unit or as part of a modular Silverlink suite, giving operators independently controlled heat across four hotplates without the need for a gas supply or pilot light management. Each plate is governed by a six-position switch, allowing a full range from sustained high heat for rapid boiling down to a lower setting suitable for sauces or holding.

In a working kitchen, the HT7 holds up reliably through sustained service periods. Running all four plates simultaneously at different heat levels is practical when several cooking tasks are progressing at once. An automatic power reduction feature activates when a pan is lifted or runs dry, which offers a useful safeguard during busy service when pans are moved frequently between positions.

From a day-to-day operational standpoint, the HT7 offers several practical advantages:

• Sealed, pressed hob top simplifies cleaning and reduces grease traps
• Independent six-position controls allow different heat levels across all four plates at once
• Automatic power reduction protects plates when pans are removed or run dry
• 600mm depth integrates neatly into a Silverlink modular suite
• Electric operation removes dependency on a gas supply at the cooking position

Installation is generally more straightforward than gas equipment, but the unit draws a significant electrical load. A qualified electrician should confirm supply suitability before ordering, as it is unlikely to run from a standard single-phase socket. The unit should be positioned on a stable, level surface with adequate clearance above. Boiling tops generate considerable steam during service, so extraction and ventilation should be assessed at the planning stage.

The HT7 is well suited to smaller restaurants, cafés, pub kitchens, and staff canteens where a dependable multi-plate boiling top is needed without the complexity of a full gas range. It is a practical choice where gas is unavailable or not preferred at the cooking position. Sites running very high volumes with all four plates in continuous use throughout the day may find that a heavier-duty unit better matches their throughput requirements.

If you would like to talk through whether the HT7 fits your setup before committing, our team is happy to help you work through it.

7kW. 400V Three phase. Hardwired. Width: 600mm

The Nisbets Essentials single zone induction hob is a compact, standalone cooking unit that uses induction technology to heat compatible cookware directly, rather than generating heat through a flame or radiant element. It operates across both power and temperature setting modes, giving the operator a degree of flexibility depending on the cooking task, and includes a digital display with a built-in timer function.

In practical terms, induction cooking responds quickly to adjustments and maintains consistent heat levels without the lag associated with gas or solid-top electric hobs. Pan detection cuts the cooking power automatically when cookware is removed, which reduces energy waste during busy service and lessens wear on the unit over time. The ceramic glass surface stays relatively cool away from the pan contact point, which contributes to a more comfortable working environment in confined kitchen areas.

This type of unit is particularly useful as a supplementary cooking position — for finishing sauces, holding reductions, or extending capacity at a prep station without the need for additional ventilation infrastructure. Key practical points worth noting:

• Flameless operation requires no gas supply or extraction hood in most settings
• Compatible with flat-bottomed ferrous cookware only — cast iron and induction-rated stainless steel work well
• Easy-clean stainless steel housing and smooth ceramic glass surface simplify end-of-service cleaning
• Countertop footprint suits tight prep areas and temporary cooking stations

This unit is best suited to lower-volume operations, pop-up setups, catering vans, or as an additional hob in an existing kitchen where occasional overflow capacity is needed. It is not designed to serve as a primary cooking position in a high-throughput kitchen. For sites requiring sustained heavy use across multiple services, a more robust multi-zone or higher-output unit would be a more appropriate choice.

If you are unsure whether this unit fits your service volumes or kitchen layout, we are happy to talk it through before you order.

The Buffalo Induction Wok is a countertop induction cooking unit designed specifically for wok-style cooking in commercial kitchens. Rather than using gas burners or open flame, it transfers heat directly into the base of an induction-compatible wok through a toughened ceramic glass curved surface, delivering the high temperatures needed for stir-frying, searing, and rapid-heat techniques without combustion.

In a busy kitchen environment, induction cooking offers a meaningful practical advantage over gas wok burners in terms of heat control and responsiveness. Because the heat is generated within the pan itself rather than around it, temperature changes happen quickly and consistently. This suits high-turnover kitchens where dishes need to be prepared in rapid succession and where consistent results across a service period matter.

From an operational standpoint, the key advantages of this unit include:

• Flameless operation reduces ventilation demands compared to gas wok burners
• Induction efficiency means less wasted heat into the kitchen environment
• Smooth ceramic glass surface is straightforward to wipe down between services
• Built-in timer supports straightforward session management
• Stainless steel housing withstands the wear of daily commercial use

Installation is relatively straightforward compared to gas alternatives — there is no requirement for gas supply, gas safety certification, or specialist burner ventilation canopy, though general kitchen ventilation should always be assessed for your setup. The unit requires a suitable electrical supply, and it is worth confirming your existing circuit can support the load before installation. It is also essential to use induction-compatible cookware; standard woks without a magnetic base will not work with this unit.

This wok hob is well suited to smaller operations running Asian or fusion menus — street food concepts, small restaurant kitchens, dark kitchens, and similar settings where a single high-heat wok station is sufficient. For sites running a continuous high-volume wok operation across multiple covers, a heavier-duty or multi-zone solution may be worth considering.

If you are unsure whether induction wok cooking is the right fit for your kitchen setup or service style, we are happy to talk it through with you before you commit.

The Buffalo induction stock pot stove is a single-zone induction unit built specifically for large-volume cooking tasks. It accepts pots up to 320mm in diameter and delivers 5kW of induction power, making it a practical choice for boiling stocks, soups, sauces, and pasta water in commercial quantities. Unlike a standard boiling ring, the cooking surface is sized and rated with heavy stock pots in mind rather than general-purpose pan work.

In a busy kitchen environment, the ability to bring a large pot to the boil quickly and hold it at a precise simmer matters considerably during service. Because induction transfers heat directly to the pan rather than heating the surrounding air, response to dial adjustments is noticeably faster than gas or radiant electric. This also means the unit contributes less ambient heat to the kitchen, which can make a real difference in confined spaces or during prolonged services in warm months. The pan detection feature cuts power automatically when the pot is lifted, avoiding unnecessary energy draw between uses.

From an operational standpoint, the key practical advantages are:

• Faster heat-up compared to conventional radiant electric hobs
• Precise simmer control, reducing the risk of scorching during long holds
• Cooler ambient kitchen environment, improving comfort and safety
• No naked flame, removing a combustion risk in tighter spaces
• Smooth ceramic glass surface that cleans down quickly after service

Installation is straightforward relative to gas equipment — there is no gas supply, interlock, or flue requirement, and ventilation demands are lower. The unit does require an adequate single-phase electrical supply capable of supporting a 5kW draw, so it is worth confirming your circuit capacity before ordering, particularly in older premises. The stove is freestanding and countertop-mounted, so positioning is flexible, though it should be placed on a stable, heat-resistant surface.

This unit is well suited to smaller restaurants, cafés, and catering operations where one or two large pots need to be managed reliably through service. It is also a sensible addition for sites that want induction capability without committing to a full induction range. For high-volume operations running multiple large pots simultaneously, it would be worth considering whether a heavier-duty or multi-zone solution would better match the throughput required.

If you are unsure whether this stove fits your service volume or electrical setup, the team is happy to talk it through before you commit to an order.

The Hallco MC30L4B is a single-zone induction hob designed for commercial kitchens where counter space is at a premium but reliable heat output is still a daily requirement. It operates through direct inductive heating of compatible cookware, which means energy is transferred efficiently without heating the surrounding surface — a practical advantage in compact or enclosed working areas.

In real kitchen use, this unit suits lower-throughput cooking tasks rather than high-volume continuous service. It handles simmering, sauce work, reheating, and light boiling with consistency, making it a dependable addition to prep areas, satellite stations, or back-of-house support positions. It is not intended to replace a full bank of hobs on a main cooking line, but in the right application it performs reliably through a full service period.

From an operational standpoint, induction brings several practical advantages over gas or radiant electric alternatives:

• Faster response to temperature adjustments, giving better control during service
• Cooler ambient surface temperature reduces heat stress in tight spaces
• Automatic pan detection cuts power when cookware is removed, reducing energy waste
• Touch controls are straightforward to clean and require minimal training
• No open flame means reduced ventilation requirements in many settings

Installation is straightforward — the unit is plug-in and requires a standard single-phase supply, making it practical for temporary setups, event catering, and locations where hard-wired equipment is not an option. It does require induction-compatible cookware throughout; operators switching from gas should check their existing pan inventory before committing.

This hob is well suited to cafés, hotel room service kitchens, staff canteens, catering vans, and prep areas where a compact, self-contained heat source is needed. Operators running higher-volume or multi-zone cooking would be better served by a larger or multi-ring induction unit from our range.

If you are unsure whether this model fits your service volume or existing kitchen setup, we are happy to talk it through before you order.

This Buffalo countertop induction hob provides four independent cooking zones across a freestanding stainless steel unit, drawing on two 3kW elements to deliver controlled, responsive heat without an open flame or radiant element. It operates from a standard plug-in connection, which removes the need for hardwired electrical installation and makes repositioning straightforward when kitchen layouts change.

In a working kitchen, the practical advantage of induction becomes clear during service. Heat transfers directly into the pan rather than the surrounding air, which means faster response when adjusting temperatures and less residual heat building up on the line. Each zone offers eleven power levels along with a boost function for situations where rapid heat-up is needed — useful when recovering temperature quickly between covers. The ceramic glass surface stays relatively cool outside the pan contact area, which reduces the risk of accidental burns and simplifies end-of-service cleaning.

From an operational standpoint, the unit offers several day-to-day advantages:

• Significantly lower energy loss compared with gas, as heat goes directly into the cookware
• Reduced ambient heat output, which can ease the load on extraction and improve comfort for kitchen staff
• Flat, sealed ceramic glass surface that wipes down quickly after service
• No gas supply or hardwired connection required — plug in and use
• Consistent zone-by-zone temperature control across eleven power settings

Because this unit runs from a plug-in connection, it is well suited to kitchens where a permanent induction installation is not practical — temporary setups, event catering, smaller sites, or as supplementary capacity alongside an existing range. It is worth confirming that the available socket circuit is rated appropriately for the combined load before use. The stainless steel and toughened ceramic glass construction is robust for daily commercial use, though operators with very high continuous throughput may find a larger, hardwired unit better suited to their volume.

This hob works well for small to mid-sized operations, catering functions, pop-up kitchens, and sites looking to introduce induction cooking without committing to a full installation. If your service volumes are higher or you need more zones running simultaneously at full power, it is worth considering what a larger format unit could offer.

If you are unsure whether this unit fits your kitchen setup or want to talk through induction cooking in more detail, the team is happy to help you think it through before you order.

The Vollrath 4-Series countertop induction hob is a single-zone unit designed for commercial kitchens where precise, controllable heat is more useful than raw output. Running at 3.8kW, it uses induction rather than radiant or gas heat, meaning energy is transferred directly to the pan rather than the surrounding surface. The result is faster response to temperature changes and a cooking zone that stays cooler and cleaner between uses.

In a working kitchen environment, this kind of control matters most for tasks that require consistency over time — reducing stocks and sauces, holding a steady temperature for deep frying, or managing delicate preparations that would suffer under the blunt heat of a solid-top range. The touch screen and four programmable settings allow kitchen teams to standardise temperatures across different service periods, which is particularly useful where multiple staff rotate through the same station.

From an operational standpoint, the practical advantages are worth noting:

• Instant heat response allows cooks to adjust quickly during service without waiting for a zone to cool or recover
• The cool cooking surface reduces burn risk and makes end-of-service cleaning straightforward
• Programmable settings support consistency across shifts without relying on individual judgement
• No gas connection or extraction hood required, which simplifies placement within the kitchen
• Stainless steel construction stands up well to the knocks and cleaning cycles of a busy pass or prep area

Because this is a countertop unit, it can be positioned flexibly — on a prep bench, a pass, or as a supplementary station during high-demand periods. It does not require a fixed plumbed connection or dedicated ventilation, though it will need an adequate electrical supply. At 12kg it's manageable to reposition, though its role in most kitchens will be semi-permanent rather than truly mobile.

This unit is well suited to restaurants, hotel kitchens, and catering operations where one dedicated induction zone is needed for sauce work, frying, or temperature-sensitive cooking. It works as a standalone supplement to an existing range or as part of a purpose-built induction setup. For operations running multiple simultaneous induction zones at volume, multi-zone or higher-output units would be worth considering instead.

If you're weighing this up against other induction options for your setup, the team is happy to talk through what would work best for your service style and kitchen layout.

The Vollrath 4-Series is a countertop single-zone induction hob designed for professional kitchen use. It delivers 3kW of induction power through a front-mounted touch screen interface, with adjustable temperature and power levels, four programmable settings, and compatibility with a temperature probe for precision cooking. The stainless steel construction and compact footprint make it practical for counter space that is at a premium.

In service, this unit is commonly used for simmering sauces and stocks that require consistent, controlled heat over extended periods, and for deep frying where holding a precise oil temperature matters. Induction heating responds quickly and holds a set temperature reliably, which helps reduce the risk of product loss during busy service. The 3kW output is well suited to single-zone tasks on a live pass or prep station rather than as the primary heat source across a full section.

The practical advantages for kitchen teams include:

• Precise power control reduces scorching on delicate sauces and reductions
• Programmable settings speed up repetitive tasks during prep
• Induction surface stays cooler than gas or solid-top alternatives, reducing ambient heat
• Easy-clean flat surface with no burner components to dismantle
• Lightweight at 12kg, making it straightforward to reposition between service areas

Installation is straightforward — the unit runs from a standard single-phase supply and requires no gas connection or fixed ventilation. It sits on a countertop and needs adequate clearance around the unit for air circulation. As with all induction equipment, compatible cookware is required; cast iron, carbon steel, and magnetic stainless steel pans will all work, but aluminium and copper will not.

This hob is well suited to smaller operations, pop-up kitchens, and supplementary cooking positions in larger sites — anywhere a reliable, controllable single-zone heat source is needed without the infrastructure of a fixed range. Sites running high-volume continuous frying or needing multiple simultaneous cooking zones should consider a higher-output or multi-zone alternative.

If you are unsure whether this unit fits your service style or want to talk through how it would work alongside your existing equipment, the team is happy to help before you commit to a purchase.

The Buffalo four-zone countertop induction hob is a plug-in electric cooking unit designed for professional kitchens that need reliable, controllable heat without the commitment of a hardwired or gas installation. It provides four independent cooking zones — two rated at 3kW each — with eleven power levels per zone, giving chefs the control to move between a rapid boil and a steady simmer without the lag you get from gas burners or radiant hobs.

In a busy service environment, the ability to respond quickly matters. Induction transfers energy directly into the pan rather than heating a surface first, so heat is available almost immediately when a zone is activated or when a power level is adjusted. There is also a boost function for moments when maximum output is needed at short notice. Recovery between dishes is fast, which helps when covers are coming through consistently and there is little margin for delay.

From an operational standpoint, the format offers some practical advantages worth considering:

• No open flame or radiant element reduces ambient heat in the kitchen, easing the load on extraction
• The flat ceramic glass surface cleans quickly between services
• Plug-in connection means it can be repositioned or used as a temporary supplement during high-demand periods
• Eleven power levels per zone support a wider range of cooking techniques than a simple high-medium-low arrangement
• Stainless steel construction holds up well under the wear of a working kitchen

Because this unit runs from a standard connection rather than a hardwired supply, installation is straightforward and does not require an electrician or a gas engineer. That said, it is worth checking your available socket capacity and circuit loading before positioning it in a fixed station, particularly if other high-draw equipment is running nearby. The unit is suited to countertop use and should be positioned on a stable, heat-resistant surface with adequate clearance around it.

This hob works well as a primary cooking station in smaller operations — cafés, pop-ups, ghost kitchens, or smaller restaurant kitchens — and is also used regularly as a supplementary unit in larger kitchens during service peaks. If your volume is consistently high and you need more zones running simultaneously, it is worth considering a higher-output model before committing.

If you are unsure whether this unit fits your service pattern or kitchen setup, we are happy to talk it through with you before you order.

The Fagor W-I905 is a countertop induction wok hob from the 900 Series range, designed to deliver focused, high-powered heat directly to a commercial wok. Unlike conventional gas or solid-top electric hobs, induction transfers energy directly to the cookware itself, which means faster heat-up, more responsive control, and very little wasted energy into the surrounding environment. The front-mounted dial controls keep operation straightforward, which matters in a fast-moving kitchen where staff need to make adjustments quickly and without confusion.

In practice, induction wok hobs like this are well suited to kitchens producing stir-fry dishes, noodle-based menus, or any high-heat wok cookery where temperature responsiveness is important. The 5kW output supports the kind of rapid, intense heat that wok cooking demands, and because induction reacts almost immediately to dial adjustments, there is genuine control over the cooking process rather than simply managing residual heat. Recovery between batches is quick, which helps maintain pace during busy service periods.

From an operational standpoint, induction offers several practical advantages over gas in particular:

• No naked flame means a lower fire risk and a safer working environment
• The ceramic glass surface stays relatively cool outside the cookware contact area, reducing burn risk
• Cleaning is straightforward — spills do not bake onto a hot element or burner grate
• No combustion means no requirement for gas supply or the associated gas safety infrastructure
• Energy is directed into the pan rather than lost to the atmosphere, reducing running costs over time

Installation requires a three-phase electrical supply, so this is an important consideration before purchasing. The unit is a countertop model and sits within a 400mm wide footprint, making it practical for kitchens with limited run space, though at 40kg it will need a sturdy, well-rated surface or stand beneath it. Compatibility with the Fagor 900 Series equipment stands makes it straightforward to integrate into an existing Fagor 900 line-up. It is worth confirming your electrical infrastructure is suitable before ordering.

This hob is best suited to professional kitchens with a dedicated wok section — Chinese and Southeast Asian restaurants, noodle bars, and similar operations where wok cookery is a core part of the menu. It works well as a compact, self-contained station. For kitchens running multiple wok positions simultaneously or at very high volume, a multi-burner induction suite or higher-output arrangement may be a more practical solution.

If you would like to talk through whether this unit suits your setup — particularly around electrical supply or how it fits alongside other equipment — our team is happy to help you work through the details before you commit.

The Fagor C-I945 is a four-zone countertop induction hob from the 900 Series range, designed for professional kitchen environments where precise heat control and consistent output are required throughout service. Running on three-phase power at 20kW total, it delivers 5kW per zone — enough to bring large pans to temperature quickly and maintain rolling heat under continuous use.

Induction cooking transfers heat directly to compatible cookware rather than heating a surface or producing a flame, which makes response times significantly faster than conventional electric hobs and more controllable than gas at lower heat settings. In a busy service environment, this translates to more consistent results and less time waiting for temperatures to recover between batches. The front-mounted dial controls are straightforward to operate, which matters when chefs are working quickly and do not have time to navigate complex interfaces.

From an operational standpoint, the C-I945 offers several practical advantages:

• No open flame or hot element — the surface itself does not get hot, reducing burn risk and improving kitchen safety
• Ceramic glass top is easy to wipe down between services, with no burner grates or drip trays to clean
• More energy-efficient than gas or radiant electric, as heat is generated directly in the pan
• 800mm wide working surface accommodates larger pans and stockpots comfortably
• Stainless steel body suits commercial hygiene standards and withstands heavy daily use

Installation requires a three-phase electrical supply, which is standard in most commercial kitchen fit-outs but should be confirmed before ordering. At 85kg, the unit is substantial — countertop positioning and adequate structural support should be considered during planning. As a countertop model, it offers flexibility for operators who need induction cooking capacity without committing to a full suite installation, though it does integrate well with other Fagor 900 Series stands and equipment where a cohesive line is preferred.

The C-I945 is well suited to restaurant kitchens, hotel operations, and contract catering environments running multiple covers. It is particularly appropriate where gas is not available or not preferred, or where surface hygiene and speed of cleaning are priorities. For very high-volume operations requiring more zones or higher overall output, a larger induction range may be worth considering.

If you are unsure whether induction suits your current cookware, your electrical supply, or the capacity you need, our team is happy to talk it through before you commit.

The Fagor C-I925 is a two-zone countertop induction hob from the 900 Series range, designed for professional kitchens where reliable, responsive cooking power is needed without the footprint of a full range. It operates on three-phase power and delivers 5kW per zone, providing enough output for serious cooking tasks across both positions simultaneously. Front-mounted dial controls keep operation straightforward, which matters when a section is working under pressure during service.

Induction technology means heat is generated directly in the pan rather than through an element or flame. In practice, this translates to faster response when adjusting temperatures, more consistent heat across the cooking zone, and significantly less residual heat in the kitchen environment. For operators running hot, compact kitchens, that reduction in ambient heat is a genuine operational advantage. Because the surface itself only warms through contact with the pan, the risk of burns and accidental ignition is also considerably lower than with gas or radiant electric alternatives.

From a day-to-day operational standpoint, the C-I925 offers a number of practical advantages:

• Faster temperature response than gas or radiant electric, reducing lag during busy service periods
• Ceramic glass surface is straightforward to clean — no grates, burner caps, or recessed areas to trap residue
• Compact 400mm width allows installation in tight prep areas or as a supplementary cooking station
• No naked flame or hot element reduces risk in confined kitchen spaces
• Induction efficiency means less wasted energy compared to conventional hob types

At 40kg, the unit is heavy enough to warrant two people for positioning, though it requires no fixed installation beyond an appropriate three-phase electrical supply. It sits on a countertop or suitable stand — Fagor 900 Series stands are designed to be compatible — so placement can be adjusted as kitchen layouts evolve. There are no gas or water connections to consider. Ensure your electrical installation can support the three-phase demand before ordering, and confirm the supply is properly earthed and protected; this is not a unit for a standard single-phase socket.

The C-I925 is well suited to smaller professional kitchens, pop-up or event catering operations, and establishments that need supplementary cooking capacity without committing to a full range. It also works well in front-of-house cooking stations where safety and a clean aesthetic matter. For high-volume kitchens running continuous service across multiple sections, a four-zone or higher-output configuration may be more appropriate, and we are happy to talk through the options.

If you would like to discuss whether this unit fits your setup — or how it compares to other configurations in the range — the team is available to help you work through it before you commit.

The Buffalo 8kW induction stock pot hob is a hardwired, single-zone induction unit built specifically for high-volume cooking tasks in professional kitchens. It is designed to handle large stock pots, stockpot braising, and bulk frying where sustained, powerful heat is required over extended service periods.

With 8kW of induction power, this unit brings large volumes of liquid up to temperature considerably faster than a conventional gas or electric ring at a comparable output. Recovery after adding cold stock or ingredients is prompt, which matters during continuous production rather than à la carte service. The cooking surface accommodates pans up to 320mm in diameter, making it well suited to the large-format cookware commonly used in production kitchens, event catering, and high-throughput establishments.

Because induction transfers energy directly to the pan rather than heating the surrounding air, kitchens typically see a reduction in ambient heat at the cooking station. Pan detection means the element draws no power when a pan is absent, which reduces running costs incrementally over the course of a busy week. The stainless steel and ceramic glass construction keeps cleaning straightforward — a consideration that is easy to underestimate in a busy brigade.

• Reduced ambient heat at the cooking station compared to open-flame alternatives
• Prompt recovery when cold ingredients are added mid-service
• Pan detection reduces unnecessary energy draw between uses
• Smooth ceramic surface is quick to wipe down at service end
• Flame-free operation suits kitchens with ventilation or fire suppression constraints

As a hardwired unit, this hob requires a dedicated electrical supply and appropriate installation by a qualified electrician before use. It is not a plug-in appliance. Operators should confirm that their existing electrical infrastructure can support the 8kW load before ordering.

This hob is well suited to production kitchens, central preparation facilities, event and hospitality operations, and any site where large-batch cooking is a regular part of the workflow. It is less suited to operations needing multiple concurrent cooking zones in a compact space — in those cases, a multi-zone induction suite may be a more practical configuration. For very high-volume sites running stock pots continuously across long shifts, it is worth discussing whether a higher-output or multi-unit arrangement would better match the demand.

If you are unsure whether this unit fits your kitchen's electrical capacity or workflow, our team is happy to talk it through before you commit to an order.

The Buffalo Heavy Duty Induction Hob is a single-zone, hardwired induction unit designed for continuous use in professional kitchen environments. It operates via a large ceramic glass cooking surface and uses electromagnetic induction to transfer heat directly into compatible cookware, rather than heating the surface itself. The result is fast, controlled cooking with minimal ambient heat output — a practical consideration in kitchens where temperature and comfort matter during long service periods.

In a busy kitchen, this unit performs reliably across a range of cooking tasks — boiling, simmering, frying, and sautéing. Because induction responds almost instantly to temperature adjustments, chefs can move between techniques quickly without waiting for a zone to cool down or heat up. The pan detection function means power is only drawn when compatible cookware is in place, which reduces unnecessary energy consumption and protects the unit's internal components over time.

From an operational standpoint, there are several practical advantages worth noting:

• Precise digital touch controls allow repeatable temperature settings across service periods
• Built-in timer supports consistent cooking without constant monitoring
• Smooth ceramic glass surface cleans quickly between services
• Lower ambient heat output compared to gas improves working conditions on the pass
• Pan detection reduces running costs by cutting power when no cookware is present

This unit is hardwired — it cannot be plugged into a standard socket — so a qualified electrician will need to install a dedicated supply before commissioning. It accepts pans up to 320mm in diameter, which covers most professional cookware. The stainless steel housing is robust and suited to the physical demands of a commercial environment, though it is worth confirming your cookware is induction-compatible before purchase, as aluminium and some stainless grades will not work.

This hob suits small to medium operations — cafés, pub kitchens, hotel breakfast stations, and smaller restaurant kitchens — where a reliable, easy-to-clean induction zone is needed without the complexity of a multi-burner range. For sites running high-volume continuous service across multiple cooking positions, a larger multi-zone induction suite may be worth considering instead.

If you are unsure whether this unit suits your service volumes or existing electrical setup, the team is happy to talk it through before you commit.

The Buffalo 600 Series freestanding induction hob is a self-contained cooking unit combining a four-zone induction surface with an integral stainless steel cupboard base. It is designed for commercial kitchens that want induction cooking at counter height without the need for a separate equipment stand or fabricated bench. The unit is hardwired and intended for permanent installation.

Each cooking zone offers eleven power levels, giving kitchen teams precise control across a wide range of cooking tasks — from a gentle simmer to a rapid boil. A boost function is available on each zone when sustained high heat is needed during a busy service. Induction heating transfers energy directly to compatible cookware rather than heating the surrounding surface, which means response to temperature changes is noticeably faster than gas or solid-top electric alternatives. It also means the surface itself stays cooler between zones, reducing the risk of accidental burns.

From an operational standpoint, induction offers a number of practical advantages in a commercial setting:

• Faster heat-up and recovery compared with conventional electric hobs
• Reduced ambient heat output, easing the load on ventilation and air conditioning
• A flat, smooth ceramic glass surface that wipes down quickly after service
• No burners, grates or flame-related maintenance requirements
• Integral cupboard base provides accessible storage for induction-compatible cookware

Installation requires a hardwired electrical connection — this is not a plug-in unit — so a qualified electrician should be involved in planning and commissioning. The cupboard base brings the hob to a standard ergonomic working height, and the adjustable feet allow for levelling on uneven floors. The 600mm width fits within a standard 600 Series cook line and is designed to align with other Buffalo 600 Series appliances if a matched suite is required. One practical consideration worth noting: induction cooking requires cookware with a ferrous base, so any existing aluminium or copper pans will not be compatible and would need replacing.

This unit is well suited to smaller restaurants, cafés, dark kitchens, and event catering operations where cooking volume is moderate and installation space is limited. It works particularly well where reducing kitchen heat load is a priority — basement kitchens or compact back-of-house areas benefit noticeably from the lower ambient temperature induction produces. For operations running sustained high-volume service across multiple zones simultaneously, it is worth discussing whether a higher-output configuration would be a better long-term fit.

If you are unsure whether this model matches your service volume or electrical setup, our team is happy to talk it through before you commit to a purchase.

The Vollrath 4-Series is a single-zone countertop induction hob designed for professional kitchen use. It operates at 2.6kW and is built around practical usability — a front-mounted touch screen, four programmable cooking settings, and an optional temperature probe allow consistent, repeatable results across service periods without relying on operator guesswork.

In a working kitchen environment, this unit is well suited to tasks that demand precise, sustained heat control: simmering stocks and sauces, holding temperatures during service, or providing a controlled heat source at a live cooking station. Induction cooking responds faster than conventional hobs and transfers heat directly to the pan rather than the surrounding surface, which helps with both energy efficiency and kitchen temperature management during busy periods.

The practical advantages of this unit in day-to-day use include:

• Rapid response to temperature adjustments, supporting tighter control during service
• Programmable presets that reduce setup time and support consistency across shifts
• A cool cooking surface that lowers burn risk and simplifies end-of-service cleaning
• Stainless steel construction that holds up well under regular commercial use
• Compact countertop footprint that fits into tight sections or pass areas

Installation is straightforward relative to gas alternatives — there is no flue or gas connection required, and the unit sits on a countertop surface. It will need an appropriate electrical supply, so it is worth confirming your existing circuit capacity with your electrician before ordering. At 12kg it is light enough to reposition if your workflow changes.

This hob is a practical choice for smaller operations, pop-up kitchens, or as a supplementary zone in larger kitchens where a dedicated sauce or finishing station is needed. For sites that need higher continuous output or multiple simultaneous zones, it is worth considering heavier-duty induction options from the wider range.

If you are unsure whether this unit fits your service volume or kitchen setup, our team is happy to talk through your requirements before you commit to an order.