Induction Hobs

The Adventys GLN 3000 is a single-zone induction hob producing 3kW of cooking power from a standard 13A plug. Made in France by a manufacturer with a solid track record in professional induction, it is designed for commercial kitchens that need reliable, controllable heat without the commitment of a hardwired installation. The compact stainless steel construction means it can be positioned wherever it is most useful — on a pass, a prep counter, or a satellite station.

Induction transfers heat directly to the pan rather than the surrounding surface, which means faster response to temperature changes and more consistent results than traditional hob types. For service tasks such as reducing sauces, holding stocks, or finishing dishes to order, that precision has real operational value. The 3kW element supports reasonable recovery between uses, though operators planning sustained back-to-back service at full load should note this is a single-zone unit — it is not a substitute for a multi-burner range in a high-volume kitchen.

The GLN 3000 suits operations where flexibility matters:

• Plug-and-play setup — no electrician required for initial installation
• Cool surrounding surface reduces burn risk and simplifies end-of-service cleaning
• Digital controls support consistent results across different members of staff
• Induction efficiency keeps running costs lower than comparable gas or ceramic output
• Lightweight construction makes repositioning between services straightforward

Because it runs from a 13A socket, placement is largely unconstrained by fixed infrastructure — a genuine advantage for pop-up operations, temporary stations, or kitchens where running additional hardwired circuits is not practical. One important consideration: induction requires ferrous-base cookware. Aluminium, copper, and most non-magnetic pans will not work, so it is worth auditing your existing pan stock before committing.

The GLN 3000 is well suited to cafés, small restaurants, hotel room service preparation, private dining setups, and as a supplementary station in larger kitchens. Operators running high-volume continuous service across multiple cooking zones may find a higher-output or multi-zone unit better matched to their throughput demands.

If you are weighing up whether this model fits your service style and existing setup, the team are happy to talk it through with you.

The Adventys GL2 6000 F is a dual-zone commercial induction hob designed for professional kitchen use. It provides two independently controlled cooking zones, each driven by a 3kW element, housed in a compact stainless steel unit. Induction technology generates heat directly in the pan rather than through a radiant surface, which gives faster response times and more consistent temperature control than gas or ceramic alternatives.

In a working kitchen, the independent zone control is a genuine operational advantage. Both zones can run at entirely different temperatures simultaneously without either influencing the other, which is practical when moving between a delicate sauce and a rapid boil during the same service. The 3kW element on each zone provides solid recovery when cold pans are introduced, keeping throughput steady rather than forcing a pause while the zone rebuilds heat.

Key operational benefits include:

• Faster heat-up than gas or ceramic, reducing idle waiting time during service
• Energy only drawn when a compatible pan is present, keeping running costs down
• Cool cooking surface reduces burn risk and simplifies end-of-service cleaning
• Independent zone control supports multi-dish output from a single compact unit
• No gas supply or fixed overhead extraction required

The unit's compact footprint makes it well suited to tight pass areas, supplementary cooking stations, or kitchens where bench space is limited. Being a standalone induction unit, installation is straightforward — no gas connection is needed, and there is no requirement for fixed extraction directly overhead. That said, operators should confirm their electrical supply can comfortably support the combined 6kW draw before installation, as an inadequate supply is the most common practical obstacle with induction equipment of this type.

The GL2 6000 F suits cafés, small restaurants, prep kitchens, and catering operations where flexibility and energy efficiency are priorities. It works well as a primary hob in lower-volume sites or as an additional cooking station in larger kitchens during peak periods. For operations running sustained full-service output across multiple zones over long service periods, a higher-capacity model may be worth considering.

If you are weighing this unit against your service volume or want to talk through your existing electrical setup before committing, we are glad to help you think it through.

The Buffalo single induction hob is a compact, plug-in cooking unit built for professional catering environments where flexibility and energy efficiency are practical priorities. It operates through a ceramic glass surface with touch controls and connects via a standard 13A plug, removing the need for any hardwired electrical installation.

Induction cooking transfers heat directly to the pan rather than the surrounding surface, so the 3kW element delivers responsive, controlled output with less energy waste than conventional radiant or gas hobs. Recovery between cooking tasks is quick, and 19 selectable power levels give operators precise control when moving between searing, simmering, and holding during a busy service. The cooler ambient surface temperature also helps reduce heat build-up at the cooking station — a noticeable advantage in an already hot kitchen at peak hours.

From an operational standpoint, the main advantages are:

• Plug-in connection means no electrical contractor and no installation downtime
• Lightweight and portable — practical for mobile units, pop-ups, and front-of-house use
• Smooth ceramic glass surface cleans down quickly between services
• Precise power control reduces overcooking risk during quieter covers
• Induction efficiency keeps running costs lower compared to gas or radiant electric alternatives

One consideration worth addressing before purchase: induction cooking requires cookware with a ferrous base. Standard aluminium or copper pans will not function on this hob. Operators switching from gas should check their existing batterie de cuisine before committing. This unit is not designed to replace a full range in a high-volume kitchen, but works reliably as a supplementary cooking station or as the primary hob in lower-throughput environments.

This hob is well suited to smaller catering operations, mobile caterers, pop-up kitchens, hospitality suites, and front-of-house cooking demonstrations where portability and a clean finish matter. For sites running consistently high covers across multiple cooking zones, a heavier-duty or multi-zone induction solution is likely to be more appropriate.

If you are weighing up whether a single-zone unit will cover your throughput, or have questions about cookware compatibility, we are glad to talk it through before you place an order.

The Caterlite double induction hob is a countertop unit with two independent cooking zones, touch-panel controls, and a stainless steel body with a ceramic glass cooking surface. It runs from a standard 13A socket, which means it can be positioned wherever a socket is available and moved without any rewiring or installation work.

Induction technology transfers energy directly to compatible cookware rather than heating the surrounding air, so response to temperature adjustments is immediate. In a service environment, that means less waiting between dishes and more consistent results across the cooking surface. The ten heat settings and a timer of up to 180 minutes give enough control for short-order cooking, prep work, and holding tasks.

From a day-to-day operational standpoint, the ceramic glass surface is quick to wipe down between covers, and because the surface itself stays cool outside the pan contact area, burnt-on food residue is less of a concern than with gas or radiant equipment. Practical advantages include:

• Immediate heat response with no warm-up period before service
• Lower ambient heat output than gas or ceramic radiant hobs
• No dedicated electrical circuit or installation work required
• Straightforward touch controls accessible to all kitchen staff
• Portable format suits mobile catering, pop-ups, and overflow stations

One point worth confirming before purchase: your cookware must be induction-compatible. Cast iron, carbon steel, and most stainless steel pans will work. Aluminium, copper, and glass will not. As a double-zone countertop unit running from a single 13A supply, this hob is best suited to lower-volume cooking rather than sustained high-throughput service. Sites running continuous multi-pan output across long service periods would likely benefit from a heavier-duty freestanding induction range with a higher combined power output.

This unit is well suited to small cafés, mobile caterers, pop-up operations, demonstration cooking, and any hospitality setting that needs flexible supplementary capacity without committing to a fixed installation.

If you would like to talk through whether this unit is the right fit for your kitchen and service volumes, we are happy to help before you place an order.

The Nisbets Essentials Single Induction Hob is a compact, single-zone unit designed for light-duty cooking tasks. It runs from a standard 13A socket, requires no fixed installation, and heats only the cookware placed directly on its surface — making it a practical option where a portable or supplementary heat source is needed.

In terms of real-world performance, this hob is best understood as a support unit rather than a primary cooking station. The 2.7kW output is adequate for boiling, simmering, frying, and sautéing at low to moderate throughput — one pan at a time. It is not suited to sustained high-volume service. Where it performs well is in controlled, lower-intensity settings: a front-of-house station for finishing dishes, a prep area needing occasional heat, or as a reliable backup when a main range is temporarily out of service.

• Runs from a standard 13A plug — no hardwiring or gas supply required
• Lightweight and genuinely portable between kitchen areas or sites
• Induction heating keeps the surrounding surface cool, reducing burn risk
• Digital controls allow straightforward temperature adjustment during service
• Flat surface wipes down quickly — no burners or grates to clean around

Because this unit plugs into a standard socket, there are no electrical installation costs and no specialist ventilation requirements beyond normal kitchen airflow. It is worth confirming that your cookware is induction-compatible — pans require a magnetic base — before putting the unit into use. The stainless steel and plastic construction keeps the unit light and easy to move, though operators should be aware this reflects its light-duty positioning. It is not built to the same specification as a fixed countertop induction unit intended for continuous service.

This hob is well suited to small catering operations, pop-up events, mobile catering units, front-of-house finishing stations, or as a temporary backup on a busy service line. For sites requiring continuous multi-zone induction cooking or higher sustained output, a heavier-duty countertop or range-style induction unit would be a more appropriate choice.

If you are weighing up whether this unit is the right fit for your service volume or kitchen setup, the team is happy to talk it through with you.

The Vollrath Professional Series single induction hob is a countertop unit designed for commercial kitchens where precise heat control and a compact footprint are practical requirements. It operates on induction rather than gas or radiant heat, meaning energy transfers directly to the pan rather than heating the surrounding surface — a relevant distinction where ambient temperature and safety are concerns.

In service, the unit offers responsive, consistent heating across a range of tasks. With 100 selectable power levels, operators can hold an exact simmer, saute, or reach a rapid boil without adjustment by feel. The front-mounted controls reduce the likelihood of accidental changes when the hob is positioned at a busy pass or live station. Recovery between tasks is prompt, and the output is appropriate for a single-zone countertop format.

From a practical standpoint, induction suits kitchens where managing ambient heat matters. There is no open flame, and the glass-ceramic surface itself does not become hot, which reduces the risk of incidental burns. The smooth surface wipes clean quickly between covers, supporting hygiene compliance without significant effort. The stainless steel casing is built to handle the daily wear of commercial kitchen use.

• Front-mounted controls minimise accidental adjustment during a busy service
• No open flame reduces ambient heat build-up in compact kitchen spaces
• Glass-ceramic surface cleans quickly, supporting hygiene between sittings
• 100 power levels allow precise heat management across varied dishes
• Lightweight countertop format allows repositioning between stations as needed

Installation is straightforward. This is a countertop unit with no gas or water connection and no fixed ventilation requirement, though reasonable airflow around the unit is advisable to support the internal cooling. It is worth confirming your available electrical supply before ordering — induction units draw a meaningful load and shared circuits may not always be suitable.

This hob is well suited to smaller operations, pop-up kitchens, and supplementary cooking stations, or as a dedicated sauce or finishing hob within a larger kitchen. It is not intended as a primary cooking range for continuous high-throughput service — for sites running at that volume, a multi-zone or higher-output unit would be a more appropriate fit.

If you are unsure whether single-zone induction suits your setup, or would like to talk through how it integrates with your existing equipment, the team is glad to help you work it out before you commit.

The Buffalo freestanding 4-zone induction hob is a standalone cooking unit built for commercial kitchens that want the operational benefits of induction without committing to a fixed suite installation. Each zone operates independently, giving chefs simultaneous control over multiple pans or cooking tasks, and the stainless steel construction is suited to the demands of regular heavy use.

Induction works by transferring energy directly into the base of the pan rather than heating the surrounding air. In practical terms, this means faster temperature response during service, quicker recovery between dishes, and a meaningfully cooler working environment compared to gas or radiant electric alternatives. In kitchens where heat management is already stretched, that reduction in ambient output can ease the load on extraction and air conditioning.

From a day-to-day operational standpoint, the key advantages include:

• Lower energy waste relative to gas or conventional electric cooking
• Faster temperature adjustment during service without lag
• Cooler kitchen conditions, helping to reduce staff fatigue on long shifts
• Smooth surface that wipes down quickly between and after service
• Castor-mounted base allowing repositioning or easy access for deep cleaning

The open base beneath the cooking surface also offers useful incidental storage — a practical consideration where floor and surface space is tight.

This unit runs on a three-phase 400V supply, which is standard in most well-specified commercial kitchens. Any site not currently wired for three-phase will need electrical work carried out before the unit can be installed, so it is worth confirming your supply with a qualified electrician before ordering. The freestanding format suits kitchens that reconfigure regularly — event caterers, supper clubs, and temporary or pop-up setups — as well as established sites looking to add induction capacity without a full suite refit. For operations running continuous heavy service across a greater number of zones, a larger configuration may be worth exploring.

If you would like to talk through whether this unit is the right fit for your kitchen's layout, power supply, or service demands, our team is glad to help before you make a decision.

The Sage Control Freak is a single-zone induction hob built around active temperature management rather than simple power control. Where a conventional induction hob adjusts the energy delivered to the coil, the Control Freak uses two built-in probes — one at the base of the pan, one monitoring the contents — to continuously read and correct cooking temperature. The result is a unit that holds a target temperature with a degree of precision that is difficult to achieve through manual adjustment alone, regardless of pan material, load changes, or ambient conditions.

In a professional kitchen, that precision is most valuable for preparations where temperature deviation directly affects the outcome: tempering chocolate, holding emulsified sauces, slow-cooking proteins without a water bath, or managing long simmers through service. The probe feedback loop removes the need for constant chef monitoring, which has a practical bearing on workflow in busy sections. The 30°C to 250°C range covers the majority of controlled-temperature applications a kitchen is likely to encounter.

Practical advantages for kitchen operations include:

• Active dual-probe monitoring prevents temperature drift and boil-overs during extended holds
• Consistent, repeatable results across services without manual intervention
• Induction surface remains cool to the touch, reducing burns and aiding cleaning between uses
• Compact footprint suits pastry sections, pass stations, and prep areas with limited bench space
• Supplied with a carry bag, making it straightforward to move between stations or sites

The Control Freak runs from a standard 13A socket — no dedicated circuit, hard-wired connection, or additional extraction is required beyond normal kitchen ventilation. There are no water connections. At 8kg it is genuinely portable. The glass surface cleans easily, though the probe cables and connections warrant careful handling to avoid wear over time, as with any precision instrument.

This is a specialist tool rather than a general-purpose workhorse, and it performs best in kitchens where chefs are working to defined temperature targets — pastry, sauce, and technique-led sections in particular. Where raw power and high throughput are the priority, a heavier-duty induction unit is likely a better fit. Equally, for sites that only occasionally need precise temperature work, a quality induction hob with manual control may meet the requirement at a lower price point.

If you are unsure whether the Control Freak is the right tool for your section, or want to weigh it up against other induction options, the team is happy to work through that with you.

The Buffalo Heavy Duty Induction Hob is a single-zone countertop unit built for professional kitchen use. Rather than generating heat through a flame or a conventional electric element, it transfers energy directly into compatible cookware via induction — producing faster response times, more precise temperature control, and a cooking surface that stays significantly cooler than gas or radiant electric alternatives.

In a working kitchen, the 3kW element is capable of bringing liquids to the boil quickly during a busy service and holding steady, consistent heat for sauces, sautéing, or gentle simmering. Because induction only activates when a suitable pan is detected, energy is not wasted between uses and the surface does not accumulate dangerous levels of residual heat — a meaningful consideration in compact or high-traffic kitchen environments where operator comfort and safety matter.

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

• Digital touch controls allow precise temperature adjustment throughout service
• Built-in timer supports consistent cooking results across covers
• Automatic pan detection cuts power when no cookware is present, reducing running costs
• The ceramic glass surface wipes down quickly at the end of service
• Stainless steel housing meets commercial hygiene requirements

This is a countertop unit requiring a suitable worksurface and a standard mains electrical connection — no gas supply, water connection, or fixed installation is needed. That flexibility makes it straightforward to reposition as kitchen layouts change. One practical consideration worth noting: induction cooking requires ferrous-based cookware. Standard aluminium pans without an induction-compatible base will not work, so it is worth checking your existing batterie de cuisine before ordering.

This unit is well suited to smaller catering operations, pop-up kitchens, food trucks, and as a supplementary cooking station in larger establishments. It is also commonly used for front-of-house cooking where a dedicated burner is needed without the infrastructure demands of a full range. For sites running continuous high-volume cooking across extended services, a higher-output multi-zone unit is likely a better fit.

If you would like to talk through whether this unit suits your service volumes or kitchen setup, the team is happy to help before you commit.

The Caterlite 2000W induction hob is a compact, single-zone portable cooking unit designed for light-duty professional use. It operates via direct induction, meaning heat is generated in the pan itself rather than through a surface element — providing precise, responsive temperature control across a range that suits most everyday cooking tasks, from gentle simmering to high-heat searing.

In practice, this unit performs well in lower-pressure environments where one or two additional cooking positions are needed without the commitment of fixed equipment. It is commonly used as a backup hob during service, a dedicated sauce or bain-marie station, or a primary cooking surface at events and temporary catering setups. Because it runs from a standard plug socket, deployment is straightforward. Recovery between tasks is quick given the nature of induction, though at 2000W this is not a unit intended for continuous high-throughput service across multiple covers.

Key practical advantages include:

• Automatic pan detection — power only draws when a compatible pan is in contact with the surface
• Built-in timer with auto shut-off to help manage multiple simultaneous tasks
• Selectable power and temperature modes for flexible cooking control
• Flat glass surface wipes clean quickly between uses
• Lightweight build makes it easy to relocate between stations or venues

Installation requirements are minimal — a standard UK 13A socket is all that is needed. The unit is not hardwired and carries no gas or water connections. The warranty is rated for semi-commercial, light-duty use only, which is an honest indicator of where this hob sits in the market. It is not designed to replace a fixed range or sustain full-service volume in a busy kitchen. Weight capacity is rated to 10kg, which covers most standard pans comfortably. Note that induction-compatible cookware is essential — cast iron, carbon steel, and magnetic stainless steel pans will work; aluminium and copper will not.

This hob suits event caterers, pop-up kitchens, small cafés needing an occasional backup position, and operators who need a portable, easily stored cooking unit. For kitchens requiring sustained multi-zone output or heavier daily use, a more robust countertop induction unit or fixed induction range would be a better long-term fit.

If you are unsure whether this unit will cover what you need in service, we are happy to talk through the options with you.

The Buffalo single zone induction hob is a countertop electric cooking unit that uses electromagnetic induction to heat compatible cookware directly. There is no open flame, no radiant element, and the surface surrounding the pan stays cool during use. A rotary dial moves through 26 power levels, giving operators a reasonable degree of control over cooking intensity across a range of tasks.

In a working kitchen, this unit is best understood as a supplementary cooking position rather than a replacement for a primary range. The 3kW output delivers fast heat-up and adequate recovery between uses, making it a practical fit for sauce work, finishing dishes, holding at temperature, or managing additional demand during a busy service. Because the surface stays cool, spills tend to wipe away cleanly rather than burning on, which helps keep turnaround times between covers short.

Practical advantages operators tend to value in day-to-day use:

• Instant heat response with no warm-up period required before service
• Cool surrounding surface reduces burn risk in tight or front-of-house layouts
• 26 power levels support fine control across different cooking tasks
• Stainless steel construction holds up under regular commercial handling
• Standard plug connection — no gas supply or fixed electrical installation needed

Setup is straightforward given there are no fixed services to connect, but it is worth confirming your existing circuit can support the load before positioning the unit, particularly if other equipment shares the same supply. It is also worth checking your current pan stock — the hob will only work with induction-compatible cookware, and that is a practical consideration if you are relying on existing pots and pans.

This model suits smaller kitchens, pop-up operations, catering vans, and established sites that need a flexible additional cooking point without committing to a permanent installation. Where induction is needed as a primary cooking method across multiple positions, a larger multi-zone unit is likely to be a more practical solution.

If you are weighing up whether a single-zone unit at this output level is the right fit for your operation, we are glad to help you think it through.

The Blue Seal Evolution IN514R5-LS is a 900mm four-zone induction cooktop supplied on a fabricated leg stand, forming a self-contained cooking station ready to slot into an existing kitchen line or operate as a standalone section. Induction cooking generates heat directly within the base of compatible cookware rather than radiating it upward from a surface element or gas burner, which gives operators considerably faster response times and more precise temperature control than conventional gas or ceramic hobs.

During service, this responsiveness makes a practical difference. Each zone reacts almost immediately to power adjustments, allowing chefs to move from a hard sear to a gentle simmer without waiting for the cooking surface to recover. Because the heat is generated in the pan itself, the ceramic glass surface around the active cooking zone remains relatively cool, which means food residue is far less likely to burn on. Automatic pan detection cuts power to a zone the moment cookware is removed — a useful safety behaviour when attention is stretched across a busy pass.

From an operational standpoint, the main day-to-day advantages are:

• Fast, independent power adjustment across all four zones simultaneously
• Lower ambient heat output than gas or radiant electric, which can ease ventilation load
• Flat ceramic glass surface cleans quickly at the end of service with no burner components to disassemble
• Automatic pan detection reduces energy waste and improves safety during busy periods
• Leg stand included, removing the need for a separate equipment stand or fabricated base

This unit requires a three-phase electrical supply — it is not suitable for standard single-phase connections, and your available electrical capacity should be confirmed with a qualified electrician before ordering. The leg stand simplifies positioning and keeps costs down, but floor clearance and access within your kitchen layout should be checked ahead of installation. Induction also requires cookware with a ferrous base; most stainless steel and cast iron pans are compatible, but aluminium or copper pans without an induction-ready base will not work. If your kitchen is transitioning from gas, this is worth planning for in advance.

This cooktop is well suited to restaurants, hotel kitchens, and staff catering operations running moderate to high service volumes where heat precision, kitchen cleanliness, and speed of service matter. It works as part of a fabricated cooking suite or as an independent section. For sites with very high simultaneous cover counts or extended service periods, it is worth considering whether additional cooking zones would better match throughput demands.

If you'd like to talk through whether induction suits your kitchen setup, or have questions about the electrical requirements and cookware compatibility, the team is glad to help you think it through before you commit.

The Blue Seal Evolution IN514R3-LS is a 900mm wide, floor-standing, four-zone induction cooktop supplied on an integral leg stand. Each zone operates independently using induction technology, which transfers heat directly to compatible cookware rather than heating the surface itself. This means the ceramic glass remains cool to the touch away from the pan, and power to each zone cuts the moment cookware is lifted away.

In a busy service environment, the responsiveness of induction is a genuine operational advantage. Adjustments happen almost instantly, which matters when a sauce needs pulling back quickly or a pan needs to come off the heat without delay. Because the surface itself stays relatively cool, ambient heat build-up during a long service is noticeably lower than with gas or conventional electric hobs — a practical consideration in compact or enclosed kitchen spaces where working temperatures are already a challenge.

Day-to-day, this unit supports efficient multi-preparation working across all four zones simultaneously:

• Automatic pan detection cuts power the moment cookware is removed, reducing energy use between preparations
• Infinitely variable power controls per zone allow precise, independent temperature management
• The ceramic glass surface wipes down quickly after service with minimal effort
• The leg stand configuration means no separate fabricated base or bench is needed
• Zone status indicators confirm active heating and pan detection at a glance

As a standalone electric unit, the IN514R3-LS requires a three-phase electrical supply. There are no gas or water connections involved. The floor-standing configuration should be installed on a level surface, and adequate clearance for ventilation and access should be confirmed during planning. This is not a drop-in or countertop unit — the leg stand makes it a dedicated floor-standing cooking station.

This cooktop suits restaurants, hotel kitchens, and contract catering operations running multiple simultaneous preparations through service. It is a practical choice for kitchens transitioning away from gas or where surface hygiene and temperature precision are priorities. For very high-volume continuous-service operations, it is worth considering whether a wider configuration or higher combined output would better match throughput demands.

If you want to talk through whether this unit fits your kitchen layout, electrical supply, or service pattern before ordering, the team is glad to help.

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 IN511F-LS is a single-zone, full-area induction cooktop mounted on a leg stand, giving operators a self-contained freestanding induction cooking position. The ceramic glass surface delivers induction heat across the full zone area, with automatic pan detection that cuts power when compatible cookware is removed. A single large rotary knob provides infinitely variable power control, keeping operation uncomplicated during a busy service.

Induction performs well in commercial kitchens where close temperature control and fast heat response are priorities. There is no lag between adjustment and result, which is particularly useful for sauce work, reductions, and any cooking that demands precise heat management. Because the surface itself does not heat significantly outside the contact area of the pan, it is easier to clean between covers and reduces the risk of contact burns during service. Recovery between uses is near-instant, which supports continuous output across a shift.

Practical advantages for kitchen operators include:

• Immediate heat response supports precise control during service
• Automatic pan detection reduces energy draw when the zone is unoccupied
• Ceramic glass surface wipes clean quickly between covers
• Leg stand provides a freestanding position without bench fabrication
• Infinitely variable rotary control gives chefs flexibility across the full power range

The unit runs on an electrical supply, so it is worth confirming your kitchen's available circuit capacity and connection specification before ordering. The leg stand adds a floor footprint that needs to be accounted for in your layout planning — access around the unit for cleaning should also be considered. This is a single-zone unit, which makes it well suited to a dedicated induction position rather than replacing a multi-zone cooking suite.

The IN511F-LS works well in small to medium commercial kitchens, private dining operations, pop-up or event catering setups, and as a supplementary cooking position within a larger kitchen. Operators who need multiple induction zones or greater combined output may find a multi-zone or higher-capacity model more appropriate for their volume.

If you are working out whether this unit fits your kitchen's power supply, layout, or service demands, the team is glad to talk through the detail with you before you order.

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 Lincat IH3 is a single-zone induction hob designed for commercial use. Rather than heating a surface, induction transfers energy directly to the base of the pan, which means faster response, more precise power adjustment, and noticeably less residual heat building up around the cooking point — a practical consideration in a busy kitchen where ambient temperature already runs high.

In service, the IH3 performs well as a standalone cooking point where output is needed on demand. The boost function delivers full power when required, which is useful during peak covers when recovery speed matters. Once the burst is complete, the unit returns automatically to a pre-set power level, keeping the cook in control without manual adjustment. Pan detection cuts power when no suitable cookware is on the surface, reducing unnecessary energy draw and providing a basic layer of operational safety.

From a day-to-day operational standpoint, the IH3 offers several advantages worth noting:

• Induction keeps ambient kitchen temperature lower than equivalent gas output
• Ceramic glass surface wipes down quickly between services
• Plug-in format allows repositioning as workflow demands change
• Built-in overheat protection and cooling fan support sustained use through service
• No fixed installation required — suitable for front-of-house or action station use

Because it requires no fixed electrical installation, the IH3 can be moved between stations or deployed for events without advance planning. The filter in the base should be cleaned regularly to maintain airflow and protect the internal components over the longer term.

The IH3 is well suited to smaller kitchens, cafés, event caterers, and front-of-house cooking theatre. It also works well as a supplementary cooking point during peak periods in larger operations. For kitchens requiring multiple induction zones or consistently high sustained throughput, a multi-zone or higher-rated unit is likely a better fit.

If you are weighing up whether a single-zone unit will handle your service demands, or whether your existing cookware is induction-compatible, we are glad to talk it through before you place an order.

The Valera AB50A is a single-zone induction hob designed to be recessed flush into a fabricated or existing commercial counter. Rather than sitting above the worksurface, it integrates into it — keeping the counter profile clean and making it a sensible choice where a built-in finish is preferred or counter space is limited. The unit arrives pre-wired to its control panel, which reduces the complexity of the build process during installation.

Induction transfers heat directly to the pan through an electromagnetic field, leaving the surrounding surface cool to the touch. In a working kitchen this translates to faster response when adjusting temperatures, more consistent results across a busy service, and a noticeably cooler ambient environment compared with open-flame or radiant electric alternatives. The rotary controls are deliberately straightforward — no complex programming required when a section is running at pace.

The day-to-day operational advantages are worth considering alongside the purchase:

• Near-instant heat response supports precise, repeatable cooking throughout a service
• Cool surrounding surface reduces burn risk and makes cleaning between covers quicker
• No combustion means no gas safety certification is required for the hob itself
• Compatible with ferrous cookware including 18/8 stainless steel pans
• Pre-wired control panel simplifies integration into a custom or existing counter build

As a drop-in unit, installation requires a correctly sized counter cutout and a dedicated electrical supply. This work should be carried out by a qualified electrician with commercial kitchen experience. Being a single-zone unit, it functions best as a dedicated cooking position — a sauce station, finishing point, or compact service counter — rather than a primary multi-pan cooking line.

The AB50A is well suited to smaller commercial kitchens, cafés, bistros, and counter-service operations. It also works as a supplementary induction point in larger kitchens where an additional zone is needed without the footprint of a freestanding range. For sites requiring multiple induction zones or considerably higher output, a multi-zone or higher-powered unit would be a more appropriate starting point.

If you have questions about counter integration or whether this unit fits your service setup, we're happy to talk it through before you go ahead.

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 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 IN511R5-B is a single-zone induction cooktop designed for bench mounting in professional kitchen environments. It provides one focused, high-output cooking position where precision and speed matter — suitable as a standalone station or as part of a wider cooking line where induction is preferred over gas or conventional electric.

Induction delivers heat directly to the pan rather than to the surrounding surface, which means faster response when adjusting temperature and a cooler working environment around the cooking zone. During busy service periods this responsiveness supports consistent output and gives chefs better control over delicate or time-sensitive dishes. Automatic pan detection cuts power when a pan is removed, reducing energy waste and eliminating the risk of leaving the zone active unintentionally during a rush.

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

• Smooth ceramic glass surface wipes down quickly between covers, supporting hygiene standards
• Infinitely variable power control via a single knob allows precise heat adjustment without complex settings
• Indicator lights confirm zone activity and flag pan detection issues, reducing guesswork during service
• No open flame and lower ambient heat output compared to gas improves comfort in compact spaces

As a bench model, the IN511R5-B requires a stable worksurface and access to an appropriate electrical supply. Induction equipment draws significant power, so confirming your site's electrical capacity and supply configuration before installation is important — this is not a unit for a standard domestic socket. Adequate clearance should be observed in line with the manufacturer's installation guidance.

This unit is well suited to smaller operations — cafés, hotel servery kitchens, grab-and-go counters, or as a supplementary station in a larger kitchen where one dedicated induction position is needed. It is not intended as the primary cooking appliance for high-volume main-course production. Sites requiring multiple zones or greater throughput from a single footprint may find a wider multi-zone induction model more appropriate.

If you are weighing up whether a single-zone unit fits your workflow, or have questions about your site's electrical supply, our team is glad to talk it through before you make a decision.

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 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 IN512R5-B is a bench-mounted dual-zone induction cooktop from Blue Seal's Evolution Series. It features two independent round induction zones on a ceramic glass surface, each with its own continuously variable control knob. The compact 450mm footprint makes it a practical option where bench space is limited — tight line configurations, pass setups, or supplementary cooking positions within a larger kitchen.

Induction suits any kitchen where precision and responsiveness matter more than raw heat output. Each zone reacts almost immediately to power adjustments, which is useful during service when a chef needs to pull back from full heat quickly — for delicate sauces, reductions, or anything where a gas burner would overshoot. The automatic pan detection feature cuts each zone the moment a pan is removed, reducing unnecessary energy draw and removing one variable from a busy service environment.

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

• Flat ceramic glass surface wipes clean quickly between and after service
• No open flame means a cooler ambient temperature around the cooking position
• Instant power response supports consistency across covers
• Independent zone controls allow two tasks to run simultaneously at different settings
• Pan detection reduces the risk of zones being left active unintentionally

Installation is relatively uncomplicated — the unit is bench-mounted and requires a suitable electrical supply. The important practical consideration for any site moving from gas or conventional electric is cookware compatibility: induction only works with ferrous-based pans, so an audit of existing pan stock before purchasing is worth doing. Ventilation requirements are lower than for gas, though maintaining extraction above a working line remains sensible regardless of cooking method.

This model is well suited to smaller operations — cafés, small restaurants, dark kitchens, or as a controlled supplementary cooking position in a larger kitchen. Sites running continuous heavy throughput across multiple zones over a long service may find a higher-output or multi-zone model more appropriate for their volume.

If you'd like to talk through whether this unit fits your workflow and existing kit, the team is happy to help before you make a decision.

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 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 Valera AT25A is a single-zone counter top induction hob designed for commercial kitchen use. Rather than generating heat through a flame or conventional radiant element, it uses electromagnetic induction to transfer energy directly into the pan. The cooking surface itself stays relatively cool during operation, and because energy goes into the cookware rather than the surrounding air, the unit runs efficiently and helps keep ambient kitchen temperatures lower than gas or radiant-electric alternatives. Ferrous-based cookware is required — cast iron and 18/8 stainless steel are both compatible, while aluminium or copper pans without a magnetic base will not work.

In service, the most noticeable quality of induction cooking is the speed and precision of heat adjustment. Output responds almost instantly when the control is turned, giving chefs a level of control that solid-top electric and gas hobs rarely match. The rotary controls are straightforward to operate under service pressure, and the flat ceramic surface is considerably quicker to clean than burner-based equipment — a practical advantage during busy turnarounds between covers.

• Near-instant heat response supports precise temperature control throughout service
• Flat ceramic surface wipes down quickly between service periods
• No open flame helps lower kitchen ambient temperature and may ease ventilation demands
• Energy directed into the pan keeps running costs lower than comparable radiant hobs
• Compact counter top format suits supplementary cooking points without major installation work

As a counter top unit, the AT25A connects to a standard electrical supply and requires no gas connection or fixed extraction, though local ventilation requirements and electrical load should always be confirmed with a qualified electrician before installation. It is a single-zone unit, so kitchens running high volumes of concurrent cooking may find a multi-zone or higher-output induction hob better matched to their throughput demands.

The AT25A is well suited to smaller restaurants, cafés, pub kitchens, and catering operations needing a reliable additional cooking point without the commitment of a full range installation. For higher-volume sites or kitchens where induction needs to carry a greater share of the cooking load, heavier-duty options are available across the range.

If you are weighing up whether this unit fits your kitchen's workflow or want to talk through cookware compatibility before committing, the team is happy to help.

The Blue Seal Evolution IN514F-B is a 900mm bench-mounted induction cooktop carrying four independent full-area cooking zones across a single ceramic glass surface. Rather than heating the surface itself, induction transfers energy directly to the cookware through electromagnetic induction — meaning the glass remains relatively cool during service and only the pan and its contents heat up. Each zone is controlled by its own rotary knob with stepless power adjustment, giving the cook immediate, fine-grained control without the lag you get from gas or conventional radiant hobs.

In a working kitchen environment, that responsiveness is a genuine operational advantage. Induction reacts to power changes almost instantly, which supports accurate temperature management through a busy service and reduces the risk of scorching or over-reduction when the section is under pressure. The automatic pan detection function cuts power to a zone when cookware is lifted away, which limits unnecessary energy draw and keeps surface temperatures lower between covers.

• Instant power response supports precise control during peak service periods
• Cool ceramic surface reduces burn risk and speeds up between-service cleaning
• Automatic pan detection limits energy draw when zones are unoccupied
• Stepless rotary control on each zone allows fine adjustment without compromise
• Flat glass surface wipes clean quickly with no burner components to remove

As a bench model, the IN514F-B needs a stable, heat-rated countertop and a suitable electrical supply. Induction equipment at this output level draws significant amperage, so it is worth confirming your electrical infrastructure with a qualified electrician before committing to installation. The unit will not work with non-ferrous cookware — aluminium and copper pans are incompatible — so existing pan stocks should be checked for induction suitability before purchase.

This cooktop is well suited to restaurant kitchens, hotel operations, and contract catering environments where a controllable, low-ambient-heat cooking line is a priority and induction-compatible cookware is already in place. It performs particularly well where reducing radiant heat and simplifying cleaning between services matters operationally. For sites needing greater output or a larger cooking footprint, heavier-duty configurations are available within the range.

If you want to talk through whether this unit fits your service volumes, electrical setup, or existing cookware, the team is glad to work through the details with you before you order.

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 Roller Grill PIW30 is a single-zone induction hob designed specifically for wok cooking. Rather than a flat induction surface, it uses a recessed vitro-ceramic bowl that holds a 300mm wok securely in position, allowing the operator to cook with confidence and movement without the pan shifting during high-tempo stir-frying. A 300mm wok is supplied with the unit.

In a working kitchen, the PIW30 suits services where wok dishes appear consistently on the menu — whether that is a dedicated Asian kitchen, a noodle bar, or a theatre cooking station. The induction element responds quickly to power changes, and the 20-level digital control with built-in timer gives operators the ability to produce repeatable results across a full shift without relying on guesswork between covers.

Practical advantages for operators include:

• Induction heating keeps surrounding surfaces significantly cooler, reducing burn risk in compact or customer-facing stations
• 13A plug-in connection means no hardwired electrical installation is needed in most settings
• The steel rim supports the wok during active cooking and helps protect the bowl surface
• Recessed bowl design retains pan position, reducing slippage at speed
• Compact and portable — straightforward to reposition between stations as service demands change

Because it runs from a standard 13A socket, placement is flexible and relocation is simple. It is a single-zone unit, so kitchens requiring several simultaneous wok outputs will need multiple units or a different arrangement — worth factoring into planning at the outset. The unit is suited to stable counter surfaces that can handle sustained heat output at full power.

The PIW30 is well suited to restaurants, hotel kitchens, and noodle bars where wok dishes are a regular menu feature, and particularly to live cooking environments where the induction format keeps the station cleaner and cooler for guests. Higher-volume operations needing sustained multi-zone wok output may find a heavier-duty or multi-ring configuration a better fit.

If you would like to talk through how the PIW30 would work within your current setup, the team is happy to help you think it through before you commit.