An induction cooker, or equivalent technology, offers very high efficiency and minimal heat loss.
The cooker must be of induction type or another type of technology with equivalent energy savings.
- Technical data sheet showing the requirement is met.
Today, induction technology surpasses other cooker types in terms of energy efficiency. An electric cooker is estimated to have 50-75% efficiency, while an induction cooker is around 90% efficiency. The induction zone itself does not get hot, it is only the cookware that is heated by means of an electromagnetic field that is converted to heat at bottom of the cookware.
Note that the cookware must have a magnetic base in order for the induction cooker to work.
A professional kitchen is an energy-intensive activity. In a school, for example, it is estimated that the kitchen facilities answer for approx. 13% of the electricity consumption (excluding heating). The equipment used for cooking, refrigeration and dishwashing is energy intensive and remains switch on for many hours a day. It is highly relevant, from a life cycle cost perspective, to demand energy-efficient equipment and good quality products. Professional kitchen equipment is designed for a long life and intensive use - a boiling pan can, for example, last up to 30 years.
The version date indicates when the sustainability criterion was created or last updated. Last reviewed dated tells when we last checked that the sustainability criterion still is relevant.
Current KravID: 10086
Version date: 3/27/2014 12:00:00 AM