Hobs & Boiling Tops

The Lincat Silverlink 600 HT9 is a six-burner gas boiling top designed for the cooking line of a working commercial kitchen. It sits within Lincat's Silverlink 600 range, which is built around a consistent 600mm depth footprint, making it straightforward to combine with other units from the same series into a cohesive cooking suite. Each burner is fitted with a flame failure device that cuts the gas supply automatically if a flame is extinguished — a standard safety requirement in any professional kitchen environment.

In a busy service, a boiling top earns its place through consistency and flexibility. Six independently controlled burners allow a section to run sauces, stocks, bain-marie work, and pasta stations simultaneously without compromise. Gas responds immediately to heat adjustment, which matters when conditions change quickly mid-service. The low-level flue arrangement keeps the working surface clear and accommodates tall stockpots without obstruction — a practical consideration during large-batch preparation.

From a day-to-day operational standpoint, the HT9 is built with cleaning and durability in mind:

• Vitreous enamelled cast iron pan supports are robust and easy to lift out for cleaning
• Fully pressed and sealed hob top prevents spillages from working into joints or seams
• Compatible with both natural gas and LPG, providing flexibility across different site supplies
• Consistent 600mm depth integrates cleanly into a Silverlink suite alongside ovens, grills, and other cooking sections

Installation must be carried out by a Gas Safe registered engineer, and the gas supply should be of sufficient capacity to handle six burners running simultaneously under load. Extraction above the cooking line should be sized accordingly — this is worth confirming at the design stage rather than after installation. The unit is floor-standing and suitable for placement on a compatible stand; if it is joining an existing suite, surface height alignment should be confirmed beforehand.

The HT9 is well suited to mid-size restaurants, pub kitchens, school catering operations, and contract catering environments where a reliable, high-output boiling section is needed as part of a broader cooking line. For very high-volume sites with demanding throughput requirements, a heavier-duty configuration may be worth considering. Where kitchen space is more limited, a four-burner alternative may be a more proportionate fit.

If you are planning a new cooking suite or replacing an existing boiling top and want to talk through how the HT9 works within your layout and service pattern, the team is glad to help you think it through.

The Parry AG4H is a four-burner gas hob designed for commercial catering use. It runs on natural gas or LPG — supplied with a conversion kit and set to LPG as standard — and connects via a standard ¾ BSP fitting. The unit can be positioned as a countertop piece or mounted on a separate floor stand, which gives a useful degree of flexibility when fitting it into an existing kitchen layout.

In service, this type of hob works well where consistent, controllable heat across four burners is the priority. Variable controls allow chefs to manage different cooking tasks simultaneously without interference between stations, and the flame failure device cuts the gas supply automatically if a burner extinguishes — a standard safety requirement in commercial environments. The enamelled pan supports are robust enough for daily use and straightforward to lift out for cleaning at the end of service.

Operators commonly find this unit well suited to:

• Smaller restaurant, café, or bistro kitchens needing a practical gas cooking solution
• Mobile catering setups where LPG is the primary fuel source
• Supplementary hob capacity during a kitchen refurbishment or phased fit-out
• Sites where a natural gas supply is already in place and conversion is straightforward

Installation must be carried out by a Gas Safe registered engineer, and adequate ventilation in line with current regulations is required. If the unit is to sit on an existing worksurface rather than a dedicated stand, it is worth confirming that the surface can bear the load before committing to a position.

This unit is best suited to lower- to mid-volume operations. Kitchens running continuous high-volume service across long shifts may find a heavier-duty range or higher-output hob a more practical long-term investment. If you are weighing up whether the AG4H is the right fit for your kitchen, the team is happy to talk it through with you.

The Parry AG6H is a six-burner gas hob unit built for professional kitchen use. Constructed in stainless steel with cast enamelled pan supports, it provides a straightforward, robust cooking platform capable of running multiple pots and pans simultaneously at different heat levels. The unit operates on both natural gas and LPG — it is supplied set to LPG as standard and includes a conversion kit, which makes it a practical option for sites where mains gas is unavailable or supply arrangements may change over time.

In a working kitchen, independent flame control across all six burners gives the section chef genuine flexibility during service. The heat range on each burner is broad enough to hold a sauce at a controlled simmer while bringing a large stock pot to the boil on an adjacent ring. A flame failure device is fitted to every burner, cutting the gas supply automatically if a flame extinguishes — an important safety provision in a busy service environment where conditions can change quickly.

From a day-to-day operational standpoint, the AG6H offers several practical advantages:

• Six independently controlled burners for flexible simultaneous cooking
• Flame failure device on each burner for safe, compliant operation
• Cast enamelled pan supports that are removable and straightforward to clean down
• Natural gas and LPG compatibility with conversion kit included
• Suitable for worktop placement or use with a separately sourced floor stand

Installation must be carried out by a Gas Safe registered engineer. The unit requires a gas supply with a ¾ BSP connection. Neither a floor stand nor an extraction canopy is included — a compliant overhead extraction canopy is a regulatory requirement for any gas cooking equipment in a commercial kitchen and must be in place before the unit is put into service. Allow adequate clearance above and around the unit in line with current commercial ventilation guidelines.

The AG6H is well suited to small and medium-sized professional kitchens, pub and restaurant operations with moderate hob demand, and mobile or event catering setups where LPG compatibility is a practical requirement. For kitchens running sustained heavy hob output across long service periods or high-volume covers, it is worth considering whether a heavier-duty or higher-output unit would better match the throughput. The catalogue includes options at different capacity levels for exactly that reason.

If you would like to talk through whether this unit is the right fit for your kitchen layout, gas supply, or expected service volume, the team is happy to help you work that out before you commit.

The Blue Seal Evolution IN514R3-B is a 900mm bench-mounted induction cooktop with four independent cooking zones set into a ceramic glass surface. Unlike gas or conventional electric, induction generates heat directly within the pan itself — the surface remains comparatively cool outside the active zone, and each zone responds almost immediately to adjustments. There are no elements to burn off residue and no open flame to manage.

In service, the responsiveness of induction makes a meaningful difference during à la carte or multi-course covers, where each zone may be running at a different temperature simultaneously. Recovery between dishes is fast, and the automatic pan detection — which cuts each zone as soon as cookware is lifted — means energy is not being consumed between plating or during the natural interruptions of a busy pass. Over a full shift, that adds up.

The practical case for induction over gas or conventional electric is worth considering in detail:

• No open flame reduces ventilation load and can ease extract system requirements
• Ceramic glass surface wipes clean quickly between covers or at end of service
• Individual zone controls allow precise, simultaneous management of multiple dishes
• Automatic pan detection limits energy draw during interrupted service periods
• Bench-mount format integrates cleanly into existing counter runs or island layouts

Installation requires a three-phase electrical supply — this is not a single-phase unit, and your electrical contractor should confirm the circuit specification before fitting is arranged. As a bench model it sits on a counter surface rather than being recessed or dropped in, so structural support and clearance from adjacent equipment should be confirmed at the planning stage.

This unit is well suited to restaurants, hotel kitchens, and contract catering operations where controlled, responsive heat across multiple zones is essential and where gas is either unavailable or less practical. It is particularly relevant where extract capacity is limited and reducing thermal output at the cooking surface is a priority. For higher-volume operations that need additional zones or a floor-standing configuration, heavier-duty options in the range are worth exploring.

If you have questions about whether this unit is the right fit for your electrical supply, kitchen layout, or service style, we are glad to talk it through before you order.

The Blue Seal Evolution E516S-LS is a 900mm wide electric cooking surface fitted with six cast iron sealed hob elements and mounted on an open leg stand. It is designed as a freestanding unit for commercial service lines where a separate oven base is not needed — the leg stand brings the cooking surface to a practical working height while leaving the space beneath clear for cleaning or limited storage.

Cast iron elements are a reliable and well-established choice in professional kitchens. They retain and distribute heat evenly, which matters during busy service when pans are being moved on and off the surface repeatedly. Each element has a four-position heat control, giving chefs straightforward, repeatable adjustment without complication. Thermal protection on each element guards against sustained overheating, which is a practical safeguard during long continuous shifts. The vitreous enamelled control panel and stainless steel exterior are well suited to the cleaning routines of a working kitchen environment.

From an operational standpoint, this unit suits kitchens that need a dedicated electric hob run without the bulk or cost of a full range. Practical applications include:

• Secondary hob stations in larger kitchens requiring additional cooking capacity
• Smaller restaurant or café kitchens where a full range would be disproportionate
• Catering operations needing a robust, straightforward electric cooking surface

Installation requires a suitable electrical supply — whether single-phase or three-phase will depend on the site configuration, and this is worth confirming with a qualified electrician before ordering. The leg stand adds to the overall height and requires a footprint allowance for the base frame, so measuring the intended position carefully is advisable, particularly in tighter kitchen layouts.

This model is well suited to medium-volume operations with consistent but not extreme throughput demands. For high-volume sites running extended service across many covers, a heavier-duty or higher-output unit may be more appropriate. At the other end, kitchens with limited space or modest demand may find a smaller hob configuration a better fit.

If you would like to talk through whether this unit is the right match for your kitchen's layout and service requirements, our team is glad to help before you make a decision.

The Valera AT25C is a single-zone counter top induction hob designed for commercial kitchen use. Rather than relying on a gas flame or conventional electric element, it transfers heat directly into the base of compatible cookware through electromagnetic induction. The hob surface itself remains relatively cool during operation, and the unit works with any pan carrying a ferrous base — including the 18/8 stainless steel pans widely used in professional kitchens.

In a working kitchen, the AT25C suits stations where a responsive, self-contained heat source is needed without committing to a fixed range installation. Induction reacts quickly to power adjustments, which is practically useful when moving between a steady simmer and a rapid boil during a busy service. Because the surface does not heat directly, spillages are far less likely to bake on, making end-of-service cleaning considerably more straightforward than with gas burners or conventional electric plates.

Key practical advantages in a commercial setting include:

• Near-instant response to power changes during busy service periods
• Cooler hob surface reduces ambient heat at the cooking station
• Flat, smooth surface wipes clean quickly with no grates or burner rings to remove
• No gas connection or open flame — simplifies siting and reduces risk
• Portable format allows flexible placement across counters, pass areas, or prep stations

As a counter top unit, the AT25C can be positioned wherever a suitable electrical supply is available. It is worth confirming supply requirements before installation, and equally important to check that existing cookware is induction-compatible — non-ferrous pans will not function with this or any induction unit.

The AT25C is well suited to smaller operations, pop-up or event catering, prep kitchens, or as a supplementary hob alongside an existing range. Sites requiring continuous multi-zone output or higher throughput across a full service may find a larger or multi-zone unit better matched to operational demand.

If you would like to talk through whether this unit fits your kitchen setup or cookware stock before placing an order, our team is happy to help you work it through.

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 Blue Seal Evolution IN512F-LS is a 450mm twin-zone induction cooktop supplied on a fabricated leg stand. Rather than fixed coil positions, it uses full-area induction zones that respond to the size and placement of the pan on the surface, giving operators more flexibility over cookware choice and positioning. Each zone is controlled independently via a rotary knob with infinitely variable power settings, allowing precise, repeatable heat adjustment throughout service.

Induction transfers heat directly into the pan rather than heating the surface beneath it, so the response to power changes is near-immediate. This makes the unit well suited to tasks where temperature control is critical — sauce work, reductions, sautéing — and it handles sustained demand during a busy service without the lag associated with radiant or solid-top surfaces. Automatic pan detection cuts power to a zone when cookware is removed, which reduces idle energy draw between covers.

From a practical standpoint, the format offers several operational advantages:

• Smooth ceramic surface with no burner components to disassemble or clean around
• Automatic pan detection reduces energy consumption during quieter periods
• Leg stand configuration allows flexible placement without a fixed bench
• Independent zone controls support simultaneous tasks at different heat levels
• No combustion means no flue requirement and less ambient heat in the kitchen

The unit requires a suitable electrical supply — single-phase or three-phase depending on site configuration — and this should be confirmed with a qualified electrician before ordering. The leg stand brings the surface to a practical working height, though floor surface and stability are worth checking during planning. As with all induction equipment, ferromagnetic cookware is required; aluminium, copper, and some stainless pans without an induction-compatible base will not work.

The IN512F-LS is well suited to small and medium kitchens, finishing stations, and operations looking to add responsive induction capacity alongside a primary range. It works well in restaurants, cafés, and catering setups where reducing gas dependency or improving temperature control is a priority. Sites running heavy, continuous output across multiple sections may find a larger or higher-powered unit from the range a better fit.

If you'd like to talk through how this fits your current setup or service volume, the team is happy to work through it with you.

The Valera ABW50A is a single-zone commercial induction hob designed specifically for wok cookery. Unlike a flat induction surface, it features a dished cooking zone that cradles a wok at the correct angle, maintaining consistent contact between the pan base and the induction field. It is compatible with ferrous cookware, including the 18/8 stainless steel woks commonly used in professional Asian kitchens.

In a busy service environment, the speed advantage of induction is particularly apparent with wok cooking. Heat transfers directly into the pan rather than the surrounding air, giving near-instant temperature response — something that makes a meaningful difference when cooking in rapid succession or managing a run of simultaneous orders. The absence of residual heat around the cooking zone also makes the immediate work area more comfortable and reduces the demand on kitchen ventilation.

From a practical standpoint, the ABW50A offers several operational advantages over a gas wok burner:

• No open flame, which reduces fire risk and can simplify ventilation compliance in certain premises
• Rotary dial control is straightforward to operate consistently under service pressure
• Dished surface holds the wok securely during vigorous cooking movements
• Smooth surround cleans down quickly between services
• Induction efficiency reduces energy waste compared with gas or solid-top alternatives

The unit requires a three-phase power supply. If three-phase is not already present in the kitchen, the cost and disruption of installing it should be factored into the project budget before ordering. It is also worth noting that the dished format is purpose-built for wok use — this is not a general-purpose flat induction zone, and kitchens needing broader cooking flexibility will typically specify it alongside standard induction hobs rather than as a standalone solution.

The ABW50A is well suited to Chinese, Asian fusion, and pan-Asian operations where wok cookery sits at the centre of the menu. It also works effectively as a dedicated wok station within a larger mixed-cooking setup. For sites with particularly high wok volumes or where multiple wok zones need to run simultaneously, it is worth considering whether a higher-output or multi-zone configuration would better match the throughput required.

If you would like to talk through whether this unit fits your kitchen's power supply, layout, or service volume, the team is happy to work through the details with you before you commit.

The Blue Seal Evolution IN511R3-B is a bench-mounted single-zone induction cooktop built for professional kitchen use. Unlike gas or radiant electric surfaces, induction transfers energy directly into compatible cookware, leaving the surrounding surface significantly cooler and responding almost immediately to control adjustments. For kitchen teams already managing high ambient temperatures during service, that cooler working surface is a genuine operational consideration rather than a minor convenience.

In practice, induction suits tasks where precision and speed matter: bringing liquids to a rapid boil, holding delicate preparations at a steady temperature, or pulling back quickly from a simmer without overshooting. The infinitely variable control knob gives cooks finer adjustment than fixed power-step units allow, which makes this a more versatile single zone than its compact footprint might suggest. Automatic pan detection cuts the zone when cookware is lifted, avoiding unnecessary energy draw during the unavoidable moments of a busy service.

Key operational advantages include:

• Near-instant heat response supports quick adjustments during service
• Cooler surrounding surface reduces ambient heat build-up and burn risk
• Smooth ceramic glass top wipes down quickly between covers
• Infinitely variable control allows fine-grained adjustment across cooking tasks
• Pan detection reduces energy waste when the zone is briefly unoccupied

Installation is straightforward relative to gas equipment — the unit requires a suitable electrical supply and bench space, but no gas connection or overhead extraction canopy in the way a gas burner would typically demand. One practical point worth confirming before purchase: cookware must be induction-compatible. Aluminium, copper, and certain stainless steel pans will not function on an induction surface, so it is worth checking your existing batterie before ordering.

This unit is well suited to smaller professional kitchens, dedicated sauce stations, or operations looking to add a responsive induction position without the footprint of a multi-zone range. It works particularly well as a supplementary cooking point — for finishing, sauce work, or keeping prep moving alongside a main cooking line. Sites with heavier concurrent throughput may find a multi-zone induction range a more practical fit for their volume.

If you'd like to talk through whether a single zone works for your service pattern, or you have questions about cookware compatibility or electrical supply requirements, the team is happy to work through it with you.

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 Silverlink 600 HT6 is a four-burner gas boiling top built specifically for hob-based cooking in commercial kitchen environments. Unlike a range cooker, it has no integrated oven beneath — the entire unit is dedicated to the cooking surface. That focus makes it a practical choice where counter-level hob work is the priority and every square metre of floor space needs to justify itself.

Under service conditions the HT6 performs consistently. Gas burners respond quickly to heat adjustments, which matters when operators are managing multiple pans at different stages simultaneously. The low-level flue design keeps the working height clear, so large stock pots and tall vessels sit securely without obstruction — a detail that proves its worth in kitchens where stocks, soups, or bulk sauces are a regular part of the operation.

From a day-to-day standpoint the HT6 is built with working kitchens in mind:

• Flame failure device on each burner provides a reliable safety layer during busy service
• Vitreous enamelled cast iron pan supports are robust and removable for cleaning
• Fully pressed and sealed hob top limits spillage ingress and reduces deep-clean time
• Compatible with both natural gas and LPG, giving flexibility at the installation stage
• Low-level flue preserves usable cooking height for large pots and vessels

Installation must be carried out by a Gas Safe registered engineer. The unit requires connection to either a natural gas or LPG supply and should sit beneath a suitable extraction canopy or within a properly ventilated kitchen system. The 600mm-depth Silverlink footprint fits standard commercial suite dimensions, though space and plinth requirements are worth confirming before ordering — particularly where the HT6 is being placed alongside other Silverlink equipment in a suite arrangement.

This boiling top is well suited to cafés, bistros, pub kitchens, and small to medium-sized restaurant operations where a dependable gas hob is needed as a primary or supplementary cooking station. For higher-volume sites running continuous hob demand across extended service periods, it is worth considering whether a heavier-duty or higher-output unit would be a better match for the workload.

If you are putting together a suite or want to sense-check whether the HT6 fits your kitchen layout and service volume, we are happy to talk it through.

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 Blue Seal Evolution IN514R5-B is a 900mm bench-mounted induction cooktop with four independently controlled cooking zones. Each zone is operated by a dedicated control knob with infinitely variable power settings, and automatic pan detection ensures a zone only activates when compatible cookware is placed on it. The ceramic glass surface sits flush and level, making it easy to reposition pans and move between zones during a busy service.

Induction performs particularly well where repeatable, precise heat control is essential — sauce work, reductions, gentle simmers held alongside a high-heat sear. Temperature response is near-instant in both directions, which suits brigade-style kitchens where multiple cooks are working adjacent zones under pressure. The ceramic glass surface remains relatively cool outside the cookware contact area, reducing the risk of incidental burns and making the unit more practical in a tight pass or open kitchen setting.

From an operational standpoint, induction offers several practical advantages over gas or conventional electric:

• Independent zone control with no interdependence between positions during service
• Automatic pan detection limits energy waste and prevents idle zones running unnecessarily
• Flat ceramic glass surface wipes down quickly at the end of service with minimal effort
• No combustion means no products of ignition — relevant where ventilation is restricted
• Heat output is consistent and unaffected by the gas pressure variation that can occur in busy services

As a bench-mount unit, it requires a suitable worktop or equipment stand rated to support the weight and sized to the 900mm footprint. The electrical load across four zones is substantial, and installation must be carried out by a qualified electrician with experience in commercial kitchen supplies. Induction also requires ferrous, induction-compatible cookware — existing pan stock should be checked before the unit is specified, as standard stainless pans without an induction-rated base will not work.

The IN514R5-B suits restaurants, hotel kitchens, and catering operations where precise heat control, a clean working surface, and easy end-of-service cleaning are operational priorities. It is particularly well suited to open or theatre kitchen formats where a gas-free, lower-emission cooking surface is preferable. For operations running extended services across six or more zones simultaneously, a wider or more heavy-duty configuration may be a better fit.

If you are comparing induction against gas for your kitchen, or want to talk through the electrical supply requirements before committing to this unit, our team is glad to help you work through it.

The Parry AG2H is a compact two-burner gas hob designed for operators who need a reliable, straightforward cooking platform in a modest footprint. It leaves the factory set up for LPG and includes a conversion kit for natural gas, meaning it can be configured to whichever supply is available on site without ordering additional parts — a practical advantage where the gas supply type may vary or where the unit is likely to move between locations.

In day-to-day service this hob is most commonly found in mobile catering units, market stalls, event kitchens, and smaller back-of-house setups where simplicity and dependability matter more than sustained high throughput. Independent burner controls allow operators to hold a gentle simmer on one ring while running a rolling boil on the other, and each burner is fitted with a flame failure device that shuts off the gas if the flame extinguishes unexpectedly — a useful safety feature in any environment, and particularly relevant outdoors or in mobile settings where draughts are a consideration.

• Operates on LPG as standard, converts to natural gas using the included kit
• Flame failure device on each burner supports day-to-day gas safety compliance
• Removable enamelled pan supports make cleaning between services straightforward
• Suitable for tabletop use or mounting on a compatible floor stand
• 3/4 BSP gas connection is compatible with standard commercial flexible hose fittings

Installation is relatively uncomplicated, but confirming gas supply type and available pressure before specifying is always worthwhile. In a fixed kitchen, adequate ventilation above the hob is required under current gas safety regulations. For mobile or vehicle-based installations, the work must be carried out by a Gas Safe registered engineer in accordance with the relevant mobile catering standards. The compact footprint is genuinely useful in tight spaces, though it does mean the unit is best suited to lighter-volume service rather than a busy main cooking line.

This hob works well for sole traders, mobile caterers, small café operations, or as a supplementary burner alongside existing equipment in a larger kitchen. It is not intended as a primary cooking line where sustained high-volume throughput is expected — for those environments, a heavier-duty multi-burner range would be a more appropriate choice.

If you want to talk through gas supply compatibility, ventilation requirements, or whether this unit is the right fit for your service volume, the team is glad 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 Blue Seal Evolution IN514F-LS is a 900mm wide electric induction cooktop mounted on a fabricated leg stand, forming a self-contained cooking station that does not depend on an existing counter or cooking suite. It provides four independent full-area induction zones, each controlled by its own rotary knob with infinitely variable power settings. Because the zones are full-area rather than fixed-ring, operators can position pans of different sizes across any zone without being constrained by a set footprint — a practical advantage during service when pan sizes and cooking tasks vary.

Induction technology transfers energy directly to the pan base, which means power adjustments register almost immediately. In a busy kitchen this supports consistent results across multiple dishes simultaneously, and the near-instant response makes it easier to manage different stages of service across the four zones at once. The ceramic glass surface stays comparatively cool away from the active pan contact area, reducing burn risk for kitchen staff and making the surface straightforward to clean between and after service. Automatic pan detection powers down individual zones when cookware is removed, which helps keep energy consumption in check during the gaps that occur in any real service.

Practical operational advantages worth noting:

• Immediate power response supports precise heat management across all four zones
• Full-area zones accept a wide range of pan sizes and positions during service
• Smooth ceramic glass surface wipes down quickly between covers
• Automatic pan detection reduces unnecessary energy draw
• Leg stand configuration provides a freestanding station without suite or counter dependency

As an electric induction unit, the IN514F-LS requires a three-phase electrical supply and must be installed by a qualified electrician. There are no gas connections or hob-specific ducting requirements, though overall kitchen ventilation should still be assessed against your cooking load. The leg stand brings the unit to a standard working height, but it is worth confirming floor loading and levelling requirements with your installer, particularly in older premises or any setting where the floor surface is uneven.

This cooktop is well suited to restaurants, hotel kitchens, and contract catering operations where clean, controllable multi-zone cooking and straightforward maintenance matter. The freestanding configuration makes it a practical choice where a dedicated cooking station is needed without committing to a full suite. For very high-volume operations running extended services with consistently heavy pan loads, it is worth discussing whether a higher-output unit would be a better match for the demand.

If you have questions about induction suitability for your kitchen, electrical supply requirements, or how this unit would fit your service flow, our team is glad to talk it through with you.

The Blue Seal Evolution IN511R3-LS is a single-zone induction cooktop mounted on a leg stand, designed for commercial kitchens where bench space is at a premium or a freestanding counter-height unit is the more practical option. It features a single round induction zone set into a ceramic glass surface, controlled by a continuously variable rotary knob that allows the operator to dial in precise heat levels rather than stepping between preset increments. Automatic pan detection cuts the zone as soon as cookware is removed — a sensible safety and energy-saving measure in any busy service environment.

Induction suits kitchens where speed of response and accurate temperature control are priorities: sauce work, finishing dishes, or any application that requires a quick transition between high heat and a steady simmer. Because induction heats the pan directly rather than the surrounding surface, the ceramic glass stays relatively cool outside the cooking zone, reducing the risk of accidental burns and making spill cleanup considerably easier than on a gas or solid-top equivalent.

• Infinitely variable power control for both delicate and high-heat cooking tasks
• Automatic pan detection improves safety and cuts unnecessary energy draw
• Cool cooking surface outside the pan zone simplifies cleaning during service
• Leg stand configuration frees bench space and suits counter-height workflow
• Compact 450mm footprint fits tight runs or standalone positions

As a single-zone unit, this cooktop is best understood as a supplementary or specialist cooking position rather than a primary station for sustained high-volume output. It is well suited to smaller operations — cafés, delis, small restaurant kitchens, or private dining setups — where one additional controlled cooking position adds genuine value. It also performs well as a dedicated sauce or finishing station alongside a larger main cooking suite. Sites requiring multiple induction zones or higher continuous throughput would be better served by a multi-zone or heavier-duty induction range.

Installation is straightforward: the unit runs on a single-phase electrical supply and the leg stand means no surface mounting or fabrication work is required. Confirm that your electrical supply is rated appropriately before installation, and ensure adequate ventilation in the area as you would with any cooking equipment. The compact footprint makes it adaptable to a range of kitchen layouts, though it is worth thinking through workflow positioning carefully so it integrates cleanly with your existing setup.

If you are unsure whether a single-zone unit covers your requirements or whether a different configuration would serve your operation better, the team is glad to work through the options with you.

The Blue Seal Evolution E516S-B is a 900mm bench-mounted electric cooktop fitted with six cast iron sealed hob elements. It sits on a counter or equipment stand rather than being built into a suite, giving operators more flexibility when planning or reconfiguring a cooking line. It is a straightforward, well-regarded piece of kit commonly found on the cooking lines of restaurants, pub kitchens, and contract catering operations where electric cooking is required or preferred.

Cast iron elements are a proven choice in busy commercial kitchens. They retain heat well, distribute it evenly across the pan base, and respond predictably when heat settings are adjusted. Each zone is controlled independently via a six-position switch, allowing different cooking tasks to run simultaneously at different temperatures — useful during a full service when a mix of saucing, simmering, and boiling is happening at once. Thermal protection built into each element helps guard against overheating during extended or back-to-back services, which is a practical consideration in kitchens running long shifts.

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

• Six independent zones allow concurrent cooking at different heat levels
• Cast iron elements provide even heat distribution and reliable thermal retention
• Individual power indicator lights confirm at a glance which zones are active
• Sealed hob design and vitreous enamelled panel simplify end-of-service cleaning
• Heavy-duty stainless steel outer casing is durable and easy to wipe down

Installation requires a suitable electrical supply — whether single-phase or three-phase will depend on the total connected load and your site's existing infrastructure, so this should be confirmed with a qualified electrician before ordering. As a bench model, it needs a stable, heat-resistant surface or a compatible equipment stand. Allow adequate clearance above and around the unit for safe working and ventilation. The 900mm footprint fits comfortably into most mid-sized kitchen configurations, though bench depth should be checked against the space available before committing.

This unit is well suited to restaurants, cafés, pub kitchens, and contract catering operations running steady multi-zone cooking across a full service. It handles consistent, controllable heat across all six zones reliably. For very high-volume sites running sustained heavy loads continuously — or operations considering induction for faster response and energy efficiency — it is worth exploring whether an alternative format would better match the workload.

If you would like to talk through how this cooktop fits your kitchen setup or service requirements, our team is on hand to help you think it through.

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 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 Roller Grill PIS30 is a single-zone professional induction hob designed for kitchens that need a reliable, flexible cooking position without committing to fixed electrical installation. It runs from a standard 13-amp supply and delivers 3kW of induction power through a vitro-ceramic glass surface, with a slightly raised cooking zone that helps keep cookware centred and reduces heat loss during use.

In service, the PIS30 is built to run continuously at full power for extended periods — a practical necessity in kitchens where the unit needs to stay live from afternoon prep through to the end of a dinner service. The 20-step digital power controller gives chefs repeatable, precise adjustments rather than a broad analogue dial, and an integrated timer supports consistent cooking without relying on separate equipment. A steel protection bar along the front edge adds resilience for daily use.

Induction brings a number of genuine operational advantages in these roles:

• Near-instant heat response reduces lag between power adjustments and pan temperature
• Flat ceramic surface cleans down quickly between covers
• No open flame or residual radiant heat improves comfort and safety at the pass
• 13-amp plug-in operation allows flexible placement without fixed wiring
• Compact footprint suits pass areas, expo counters, and front-of-house theatre cooking

The PIS30 is a single-zone unit. Kitchens needing multiple simultaneous cooking positions across a line, or operations with high-volume continuous throughput, may find a multi-zone or heavier-duty induction configuration more appropriate. It is worth considering your service pattern before committing.

If you are weighing up whether the PIS30 fits your kitchen setup, we are happy to talk through the options with you.

The Imperial CIHPA-6-36 is a six-ring gas hotplate built for continuous, high-output cooking in professional kitchen environments. Each burner uses Imperial's PyroCentric design, which generates two concentric rings of flame to distribute heat evenly across the pan base. This works consistently regardless of pan size, which matters in a real service situation where a chef may be running a small saucepan next to a wide sauté pan on adjacent burners. Every burner also has a low simmer capability, so delicate reductions and holding work can run simultaneously alongside full-power frying — a practical asset during a demanding à la carte or banqueting service.

In a busy kitchen, consistent heat distribution and reliable flame response often matter more than headline output figures. The PyroCentric burners reduce the hot spots that can cause uneven cooking when multiple pans are in use at once, and the six-ring layout suits kitchens running parallel sauce, sauté, and stock work throughout service. The unit is designed to sustain that kind of demand across a long shift without noticeable degradation in performance.

From a day-to-day operational standpoint, the unit has been designed with post-service cleaning and routine maintenance in mind:

• Removable cast iron burner heads with an anti-clogging design for straightforward servicing
• Sectional lift-off grates that make post-service cleaning practical rather than laborious
• Integrated grate shield protecting the pilot light from grease and debris build-up
• Clean surface finish with no exposed screws or gaskets — fewer points for grease to accumulate
• Continuous grate surface allowing pans to slide between burners without lifting

The unit runs on natural gas or LPG — the correct configuration needs to be confirmed at the point of order. Installation must be carried out by a Gas Safe registered engineer, and appropriate ventilation will be required in line with local regulations. Adjustable stainless steel legs allow levelling on uneven floors. The footprint is designed for a fixed position within a main cooking line rather than a drop-in or standalone arrangement, so it is worth confirming your available bench run before ordering.

This hotplate is well suited to restaurants, pub kitchens, and catering operations where a reliable, high-output multi-ring gas range is needed as the centrepiece of a cooking suite. It performs particularly well where control across varied pan sizes and durability through continuous service are priorities. For larger operations requiring additional rings or an integrated oven base, heavier-duty configurations exist within the range that may be a better fit for the scale of service.

If you are planning a cooking line or want to talk through whether this unit suits your kitchen layout and service volumes, the team is happy to help you work it through before you commit.

The Valera CT70A is a twin zone countertop induction hob designed for commercial kitchen use. It sits directly on a work surface and provides two independently controlled cooking zones in a compact footprint, requiring no fixed installation beyond a suitable electrical supply. Heat is generated directly within the pan via induction rather than through an open flame or radiant element, which has meaningful practical implications during service.

In a busy kitchen environment, the near-instant heat response gives chefs reliable control over temperature-sensitive dishes — adjustments made at the control translate to the pan almost immediately. Because only the cookware heats up, the surrounding surface stays relatively cool, which reduces the risk of accidental burns and makes the unit safer to work around at pace. Recovery between dishes is quick, helping to sustain throughput when covers are back to back.

The practical advantages for day-to-day service include:

• Independent zone controls allow two cooking tasks to run simultaneously at different temperatures
• No open flame means improved air quality and lower extraction demands compared with gas
• Smooth, flat surface simplifies cleaning between services and at close-down
• Energy directed into the pan rather than the surrounding air supports more efficient running costs
• Straightforward rotary controls are easy to operate without specialist training

As a countertop unit, the CT70A suits kitchens where flexibility matters — it can be positioned where it is needed and repositioned if workflows change. It requires cookware with a ferrous base, such as cast iron or 18/8 stainless steel. Aluminium or copper pans without a magnetic base will not function on induction, so it is worth confirming your existing pan stock is compatible before the unit arrives. You should also verify that your available circuit has adequate capacity to support both zones running simultaneously.

The CT70A is well suited to smaller commercial kitchens, pop-up operations, catering vans, event catering, and as supplementary hob capacity in larger kitchens where additional cooking space is needed without committing to a fixed range. For high-volume sites running sustained back-to-back service across a large number of covers, a heavier-duty or multi-zone induction solution may be a more appropriate fit.

If you would like to talk through whether this unit is the right match for your service volume and kitchen setup, the team is happy to help before you commit to an order.

The Lincat Silverlink 600 HT3 is a two-burner gas boiling top designed for countertop installation or placement on a compatible equipment stand. It provides direct flame cooking across two positions simultaneously and sits within Lincat's long-established Silverlink 600 series — a range that has been a consistent presence in UK commercial kitchens for many years. Both burners are fitted with flame failure devices, which cut the gas supply automatically if the flame is extinguished, meeting the safety standards expected in any working kitchen environment.

Gas burners respond immediately to heat adjustments, which is a practical advantage during a live service when temperatures need changing quickly. The low-profile flue arrangement keeps the working height manageable and allows tall stockpots and large saucepans to sit on the hob without difficulty — particularly useful in kitchens producing soups, stocks, or sauces in volume. The unit is built to handle sustained use through continuous service, making it a reliable workhorse rather than a light-duty addition.

From a day-to-day operational standpoint, the HT3 is straightforward to work with:

• Vitreous enamelled cast iron pan supports are robust and removable for thorough cleaning after service
• Fully pressed and sealed hob top contains spillages and prevents them tracking into the unit
• Compatible with both natural gas and LPG, giving flexibility where mains gas is not available

Installation must be carried out by a Gas Safe registered engineer. Adequate overhead extraction or a ventilation canopy above the cooking line is required, as with any gas appliance. If your site operates on LPG rather than natural gas, confirm the required configuration at the point of order so any conversion work can be arranged before the unit is commissioned.

The HT3 is well suited to smaller operations — cafés, pub kitchens, small restaurants, and catering units — where two burners meets daily demand and bench space is at a premium. It also works well as a supplementary boiling section alongside an existing range. For kitchens running a heavier service or needing additional burners working simultaneously, a higher-capacity model from the same series would be worth considering.

If you are unsure whether two burners will cover your service requirements, or have questions about gas type or installation, the team is glad to talk it through before you order.

The Lincat Opus OE8012 is a four-plate electric boiling top designed for continuous use in commercial kitchens. It provides four independently controlled solid hotplates set into a fully sealed hob surface, giving kitchen teams a straightforward and reliable cooking station for stocks, sauces, boiling, and general stovetop work throughout service.

In a working kitchen, the sealed surface earns its place quickly. Spills remain on the hob rather than tracking into cavities beneath the plates, which keeps cleaning manageable both during service and at close of day. Each plate operates independently, so chefs can run multiple pots at different temperatures simultaneously without one station affecting another. The four heat positions per plate give practical temperature control across a broad range of cooking tasks without unnecessary complication.

• Fully sealed hob surface prevents liquid ingress and simplifies daily cleaning
• Independent plate controls allow simultaneous cooking at different temperatures
• Solid plate construction handles heavy-gauge pans and sustained use
• Four heat positions per plate for consistent, practical temperature management
• Part of the established Lincat Opus range, with strong parts and service support across the UK

This is a countertop electric unit and will require connection to a suitable power supply by a qualified electrician. As with any boiling top used for sustained high-heat cooking, adequate canopy or extraction ventilation above the unit is strongly advisable. Bench clearance and proximity to adjacent equipment should both be factored into placement planning.

The OE8012 is well suited to pub kitchens, cafés, small hotel operations, and contract catering sites that need a dependable electric hob position without the infrastructure demands of gas. It handles moderate service volumes comfortably. Sites running heavier or more intensive continuous output may find a larger-format or higher-capacity unit a better fit.

If you are comparing this against other options or want to confirm it suits your specific setup, the team is happy to talk it through with you beforehand.

The Blue Seal Evolution IN511R5-LS is a single-zone induction cooktop built for commercial use. A single round induction zone sits within a 6mm ceramic glass surface, and the unit is supplied on a fabricated leg stand that brings it to a practical working height without requiring a bench. A single rotary knob provides continuously variable power output, keeping operation straightforward for any member of the kitchen team.

Induction transfers energy directly into the base of the pan rather than heating the surrounding surface. In practice this means heat response is immediate, temperature adjustment is precise, and the working environment stays noticeably cooler than with gas or solid-top cooking. Automatic pan detection cuts the zone as soon as a pan is lifted, which limits energy waste and reduces the risk of accidental burns to the surface during a busy service.

From an operational standpoint the unit offers several meaningful advantages:

• Rapid, precise heat response supports consistent results throughout service
• Cool ceramic surface simplifies cleaning and reduces burn risk for kitchen staff
• Automatic pan detection reduces running costs between uses
• Leg stand provides a freestanding cooking position where bench space is limited
• Single rotary control keeps operation simple with no training overhead

Being an electric induction unit, it requires a suitable dedicated electrical supply and appropriate circuit protection — your installer or electrician should confirm the supply requirements before fitting. Induction also relies on magnetic coupling, so only ferrous or induction-compatible cookware will work. Cast iron, most stainless steel, and the majority of professional pans are compatible; copper, aluminium, and non-magnetic bases are not. The leg stand configuration suits flexible or temporary placement, though access beneath the unit for cleaning is worth factoring into where it is positioned.

The IN511R5-LS is well suited to smaller operations — cafés, hotel suites, smaller restaurant kitchens, and private dining or function spaces — where a single high-output induction zone covers the cooking requirement without the footprint of a larger range. For sites running higher volumes across multiple cooking positions simultaneously, a multi-zone or larger-format induction unit would be a more appropriate consideration.

If you would like to talk through whether a single-zone unit fits your service pattern, or have questions about cookware compatibility and installation, the team is here to help before you make a decision.

The Blue Seal Evolution IN512F-B is a bench-mounted induction cooktop with two independently controlled full-area zones across a 450mm footprint. It is designed for professional kitchen use and suits operators who need reliable, controllable heat output without the infrastructure demands of a gas installation. The cooking surface is a ceramic glass panel — robust under daily commercial use and straightforward to keep clean.

Induction operates differently from gas or solid-top cooking, and understanding that distinction matters before specifying it. Heat transfer is direct — energy goes into the pan rather than the surrounding air — which means the cooking environment stays noticeably cooler and heat response is near-immediate. For brigade members working in close quarters, and for kitchens where ventilation is restricted, this is a genuine operational advantage rather than a feature on paper. Both zones offer continuously variable power via rotary controls, giving chefs precise heat management rather than jumping between fixed settings.

Automatic pan detection is worth noting from both an efficiency and safety perspective. Each zone deactivates when the pan is removed, reducing energy waste during a busy service and removing the risk of an unattended active surface. Indicator lights keep the operator informed at a glance.

• Two full-area induction zones with independent, infinitely variable power control
• Automatic pan detection deactivates each zone when cookware is lifted
• Cool cooking surface lowers burns risk and simplifies end-of-service cleaning
• No gas connection required — electrical supply only
• Compact bench footprint suits tight pass or prep stations

Installation is simpler than gas in most respects — there is no flue, no gas supply to route, and no combustion ventilation requirement. That said, the electrical supply must be correctly specified before the unit arrives on site. A dedicated circuit with appropriate amperage will be needed, and this should be confirmed with a qualified electrician ahead of delivery. One practical consideration that applies to all induction equipment: cookware must be ferrous or otherwise induction-compatible throughout. Existing aluminium or copper pans will not work and may need replacing.

This cooktop is well suited to smaller restaurants, café kitchens, hotel serveries, and operators introducing induction cooking without committing to a full suite. It is also a sensible option for sites where gas is unavailable or where ventilation constraints limit what can be installed. For kitchens running continuous high-volume service across multiple cooking positions, a larger multi-zone unit would be worth considering instead.

If you are weighing up whether induction is the right fit for your kitchen, or want to confirm the electrical requirements before committing, the team is happy to talk it through with you.

The Blue Seal Evolution IN512R3-B is a bench-mounted twin-zone induction cooktop designed for commercial kitchen use. It provides two independent round induction zones set into a ceramic glass surface, each controlled by a dedicated rotary knob with continuously variable power output. Automatic pan detection cuts the zone as soon as cookware is removed — a straightforward energy-saving and safety feature built into the design.

In a working kitchen, induction suits stations where precise, responsive heat control matters: sauce work, reductions, delicate proteins, or any cooking that would suffer under the thermal lag of a traditional solid top or gas burner. Because the surface itself does not generate heat, splashes and spills are far less likely to bake on during service, and cleaning between covers takes very little time. The absence of open flame also makes this unit a practical choice where ventilation is restricted or where gas cooking is constrained by fire suppression requirements.

From an operational standpoint, the key practical advantages are:

• Near-instant heat response, allowing chefs to adjust quickly during service
• Automatic pan detection reduces energy draw when zones are unattended
• Smooth ceramic glass surface wipes down quickly between covers
• Compact bench footprint suits supplementary or temporary cooking positions
• Infinitely variable controls give fine-grained adjustment across both zones

This is a bench-top unit, so it requires a stable, level surface and access to a suitable electrical supply — confirm your site's circuit capacity and protection before installation. Induction cooking requires ferrous or induction-compatible cookware; stainless steel and cast iron pans work well, but aluminium or copper will not unless they carry an induction-ready base. It is worth auditing your existing pan stock before committing to this or any induction unit.

The IN512R3-B is well suited to smaller operations — cafés, small restaurant kitchens, hotel room service setups, and event catering where a compact, controllable cooking position is needed without the infrastructure of a full range. It also performs well as a supplementary station in larger kitchens during busy service periods. For sites requiring more zones or higher sustained throughput, heavier-duty multi-zone induction options are available within the range.

If you have questions about whether induction fits your existing cookware, power supply, or kitchen workflow, we are happy to talk it through before you go ahead.

The Blue Seal Evolution E514S-B is a 600mm bench-mounted electric cooktop fitted with four cast iron hotplate elements. It sits on a worktop or equipment stand rather than forming part of a built-in range, which gives a useful degree of placement flexibility when configuring or extending a cooking line. Each element is independently controlled, so operators can hold stocks at a gentle simmer on one zone while running sauces and vegetables at higher temperatures on others — a common requirement during a structured service.

Cast iron hotplates are a proven choice for commercial use. They build and retain heat consistently once up to temperature, which suits heavy-based pans and steady cooking rather than rapid temperature swings. Thermal overload protection is built in, helping to guard against element damage under sustained use. The vitreous enamelled control panel and reinforced knobs are designed to cope with regular cleaning and the general wear of a working kitchen, and per-zone indicator lights give staff a clear at-a-glance check on which elements are live.

In practical terms, the main operational advantages are:

• Four independently switched zones for flexible, simultaneous multi-pan cooking
• Cast iron elements retain heat well, supporting consistent output across a service
• Bench-mount format allows flexible positioning without a full range installation
• Stainless steel exterior is straightforward to wipe down between services
• 600mm footprint suits kitchens where space on the cooking line is at a premium

As a bench model, the E514S-B requires a stable, heat-resistant surface able to bear its weight. It runs on electricity, which removes the need for gas pipework or gas safety certification on this unit. Your installer will need to confirm the correct circuit specification before commissioning. Extraction requirements will depend on your broader kitchen setup and local regulations — if this unit is being added to an existing line, it is worth reviewing ventilation with your installer at the same time.

This cooktop is well suited to smaller commercial operations — cafés, pub kitchens, small restaurants, and prep areas — where four zones comfortably cover service volume without the footprint or cost of a larger range. It also works as a secondary cooking surface in busier kitchens that need additional capacity in a specific area. For sites running high-volume, multi-course services over extended periods, a heavier-duty or higher-output cooking suite may be a more appropriate choice.

If you are unsure whether the output and format of this unit match your kitchen's demands, we are glad to talk through the options with you before you decide.