An induction cooker, or equivalent technology, offers very high efficiency and minimal heat loss.
- Technical specification
- Professional ovens, cookers and griddles
The cooker must be of induction type or another type of technology with equivalent energy savings.
The supplier shall, upon request, be able to present any of for example the following:
- Product information sheet that shows that the cooker is of induction type or equivalent technique.
Follow-up by checking that the cookers delivered under the contract, are of induction type or of equivalent technology. This can for example be done by checking the product information sheet.
Induction technique gives high energy 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.
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 ID
- Version date
- Review date