Commercial induction cookers

The Kore 700 commercial induction cookers cook quickly and efficiently, providing considerable energy savings compared to other types of cooking. This is due to the fact that they contain high power cooking zones and rapid heating, and that they only provide energy in the areas in which a receptacle is detected on them.


All areas are equipped with 5 kW, a great deal of power which is offered by few machines. 

High performance

Rapid response guaranteed by the high output power. Extremely low heat radiation.


Energy use reduced by over 50% compared to traditional electric plates.

Induction cookers and their operation:

Installing a custom-made commercial cooker is not a matter of choosing individual food preparation elements. A professional cooker requires a holistic design that integrates all the elements in the space available and meets the technical, quality and production requirements of the service to be provided.

This is important for several reasons:

  1. Optimising energy, time and personnel resources.

  2. Not having oversized machines while others are undersized for their maximum workload.

  3. Creating synergies and complementing the different elements, at least the most important elements of the professional cooker.

Main features of induction and its key advantages:

Commercial induction cookers have many advantages in a hospitality environment:

  • Energy saving: no heat loss, as it is the vessel that is heated directly.

  • Safety: there is no danger of burns when touching the induction hob as; even if it is switched on, it does not give off heat if no pan is placed on it.

  • Speed: the food starts to heat up immediately, as there is no need to reheat the hob.

  • Cleaning: with its flat surface and because it does not overheat, it is easier to clean when stained, thus avoiding stuck-on grease.

  • Easy installation and durability: only electrical installation is required, no gas installation is needed.

Despite all the advantages of a commercial induction cooker in a kitchen in the hospitality industry, there are some limitations to be considered before installation.

The main one is the limitation of the cookware material: only pots and pans made of ferromagnetic (steel) material can be used for the induction effect to take effect. Cookware made of glass, ceramic or other metals such as aluminium or copper cannot be heated by induction.

It should also be borne in mind that the installation cost of a commercial induction cooker is higher than that of a conventional ceramic hob, but this is half offset by its lower energy consumption.

Fagor Professional induction cookers

The Kore 900 and Kore 700 ranges have commercial induction cooker blocks as one of their modules, due to the advantages mentioned above.

They have 6 mm vitroceramic glass worktops, 30 cm cooking zones and energy savings of more than 50%. They are an efficient, clean and high quality option in a professional cooker.

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