Technical Innovation has always been playing a significant role in creating market demand. Above all, technical innovation means better product, while new product itself indicates new demands, which eventually bring profits to companies. Such examples are not unusual in real life. Encouraged by this, enormous efforts have been invested in technical innovation in all industries, which, to a great extent, has in return generously rewarded innovation-oriented enterprises.

But, how technical innovation shall be actualized in the kitchen equipment industry? 

Over thousands of years, the method of cooking has never been changed: no matter firewood, coal or natural gas, heat is generated from burning of flame, which then transmits the heat to food in cooking vessels. Precisely during such transmitting, more than half of the heat has been meaninglessly wasted.

In contrast to this is the ever severe lack of energy. How to more effectively use energy to reduce energy consumption is a question everyone has to face and answer, rather than something irrelevant. While in reality, most of the restaurants, hotels, mass-catering institutions are still using gas-burning or diesel-burning equipment to cook. With the increasing consumption of these non-renewable energies, the energy price will definitely climb up and thus casting a growing pressure to the owners of those catering providers. At the same time, fire hazards have always been a big concern in commercial kitchen—it only takes a single spark or small gas leak to set a restaurant aflame.

Consequently, safer, more energy-efficient equipment are needed to build a hazards-free and healthy commercial kitchen. Among all the possibilities, Induction Heating is absolutely an eye-catching solution, because it offers an innovative way-out. Encouragingly, all those benefits of induction kitchen are widely recognized by professionals: the induction cooking equipment does not release the toxic carbon monoxide as any combustion does. It is easy to clean and noiseless. It does not burn so it makes a cool kitchen—in the kitchen, what needs to be heated is the food not the chef!