Cooktops & Induction

Commercial cooktops and induction units are heavy-duty cooking platforms designed to run continuously through a professional service. They differ from domestic appliances in their output, build materials and duty cycle. Gas models use open burners or sealed tops to deliver direct heat, while induction units transfer energy through an electromagnetic field directly to compatible cookware, leaving the surface itself cool to the touch.

The range covers natural gas cooktops, benchtop induction cooktops, induction griddles, waterless stockpot burners and modular induction hub systems. Brands include Waldorf, Blue Seal Evolution, Goldstein, CookTek, Adventys Pro, Cobra, CookRite, Lotus, Mareno and Zanussi. That spread means you can outfit a small cafe benchtop or a full production line from the same place.

Gas suits kitchens that already have a reticulated supply and chefs who prefer instant visual flame control. Induction suits tight spaces, front-of-house cooking stations and venues chasing lower ambient heat during service. Induction units respond almost instantly to temperature changes and are generally easier to clean. Your choice usually comes down to existing infrastructure, menu style and how your team prefers to cook.

Count the burners or zones your busiest service actually demands, then add one spare position as a buffer. Benchtop models are compact enough for pop-ups and small cafes, while floor-standing or modular configurations suit high-volume restaurants. Measure your available bench or suite space carefully before ordering — most units have a stated footprint in the product listing, so match that against your fit-out drawings.

Yes. Induction cooking requires ferrous-based cookware — cast iron and most stainless steel pots and pans will work, but aluminium and copper will not unless they have a magnetic base. A quick test is to hold a fridge magnet to the base of your existing pots; if it sticks firmly, the cookware is compatible. Check your current batterie de cuisine before committing to a full induction set-up.

Gas cooktops must be connected by a licensed gasfitter and positioned to meet local clearance requirements from walls, rangehoods and combustible surfaces. Floor-standing models typically require a dedicated gas stub-out and may need a restraint chain. Always confirm the gas type — natural gas and LPG jets differ and most units are supplied set for one type, with conversion kits available separately.

Switch the unit off and allow the surface to cool, then wipe it down with a damp cloth and a non-abrasive cleaner. Avoid steel wool or scouring pads that can scratch the ceramic glass. Spill channels and drip trays on gas models should be removed and soaked after each service. Regular cleaning prevents baked-on residue that is harder to shift and can affect sensor performance on induction surfaces.

Benchtop gas and induction models are popular in mobile and temporary set-ups because they are compact and self-contained. For gas in an enclosed vehicle, ventilation and gas safety compliance are critical — check with your local authority. Induction units are often the simpler choice for pop-ups because they run off a standard power supply and produce less radiant heat in a confined space.

Prices vary widely depending on fuel type, burner count, brand and whether the unit is benchtop or floor-standing. Entry-level benchtop gas cooktops sit at a lower price point, while modular induction hub systems and large multi-burner suites sit considerably higher. Members at Chefs Depot save off RRP across the range, so logging in before you add to cart is worth doing before you finalise your budget.