Induction hobs in the catering industry: which solution really suits your kitchen?

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Induction has long been standard in professional kitchens. The decisive difference today is no longer the technology itself, but the specific selection of the right appliance for the respective application.

This is because an induction hob, a wok appliance and a griddle plate perform completely different tasks. If you understand these differences, you can optimize processes, avoid bottlenecks and significantly increase kitchen productivity.

With the Kreta, Chios and Agios models, we cover precisely these three key application areas, from precision work to high production output.

Why induction is indispensable in professional kitchens

Induction appliances generate heat directly where it is needed, in the cookware or in the cooking zone. This provides decisive advantages in everyday kitchen life:

  • Fast response times for service changes
  • High energy efficiency
  • Lower heat load in the kitchen
  • More precise control over cooking processes

However, these advantages only unfold their full potential if the device is suitable for the respective application.

Kreta: Precision and control for finishing and sauces

Das Induktionskochfeld Kreta ist die klassische Lösung für flexible Kochprozesse und spielt seine Stärken besonders dort aus, wo es auf Feinarbeit und Kontrolle ankommt.

Technical classification:

  • Power: 5 kW
  • Temperature range: 60 °C to 240 °C
  • Heating levels: 0-12
  • Stainless steel housing with glass ceramic cooktop
  • Touch operation with LED display

Typical practical use

Kreta is often used as a separate sauce or finishing station. This is less about speed and more about absolute control:

  • Reducing sauces
  • Keeping sensitive components warm
  • Final seasoning and refinement

This precise controllability is crucial for consistent quality, especially in demanding kitchens such as fine dining.

Chios: Dynamism and performance for the wok kitchen

The Chios wok induction hob is designed for applications where high temperatures and speed are key.

Technical classification:

  • Power: 5 kW
  • Temperature range: 60 °C to 240 °C
  • Multi-stage power control
  • Touch operation with safety functions

Typical practical use

Chios is used wherever work is carried out under high heat and in a short time:

  • Preparation of wok dishes
  • Fast cooking processes with fresh ingredients
  • Use in open kitchens or show kitchens

In contrast to classic hobs, this appliance is designed for continuous and directly available power. This provides exactly the dynamics required for authentic wok dishes.

Agios: Efficient area performance for production and breakfast

The Agios induction griddle plate stands for a different way of working: flat and parallel production.

Technical classification:

  • Power: 5 kW
  • Temperature range: 60 °C to 280 °C
  • Heating levels: 0-12
  • Stainless steel housing and frying surface
  • Touch operation with LED display

Typical practical use

Agios is used particularly frequently in the breakfast and buffet area, where several components are prepared at the same time:

  • Egg dishes, bacon and rösti
  • grilled vegetables
  • Burger and street food components

The continuous frying surface allows work processes to be bundled and structured. This ensures consistent results and a more efficient process, especially when there are large numbers of guests.

Different devices for different tasks

A common mistake in kitchen planning is trying to cover as many tasks as possible with a single appliance.

A clear division is more efficient:

  • Kreta for precise cooking and finishing processes
  • Chios for high temperature and dynamic applications
  • Agios for large-scale production and high capacity utilization

This structure ensures:

  • Clearly defined work areas
  • Fewer bottlenecks in service
  • Better use of existing capacities

The product range in context

The Kreta, Chios and Agios models are examples of how differently induction solutions can be used in the catering industry.

At the same time, they only represent part of the entire range. Depending on the operation and concept, other appliance variants may be considered.

You can find an overview of all available devices here:

Induction solutions

Conclusion: The right combination makes all the difference

Induction is the basis of modern kitchen technology. However, the real added value comes from the right choice and combination of appliances.

With Kreta, Chios and Agios, key requirements in the catering industry can be covered in a targeted manner, from precise precision work to high-performance production.

If you want to set up your kitchen efficiently, don’t think in terms of individual appliances, but in terms of clearly defined areas of use.

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