O'Brien: Commercial induction cooking drastically cuts costly exhaust hood needs
Miles O'Brien · Will America’s commercial kitchens go electric? · Apr 19, 2023 · at 11:48
Science journalist Miles O'Brien discusses the financial overhead and ventilation requirements of converting commercial kitchens from gas to induction cooking.
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“You know, these vent hoods that you see in these commercial kitchens, these are hundreds of thousands of dollars, and you have to have a certain amount of throughput to be safe around all that fire. And when you have induction, you need much less exhaust capability, much less expense.”
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