Quick Answer
A commercial induction hob heats ferrous pans directly by magnetic field, reaching around 85–90% efficiency against 40–50% for gas. Countertop singles start at £358 and doubles at £717–£817; a 4x5kW freestanding induction range costs about £1,600. No Gas Safe certificate is required, but 20kW needs a three-phase supply.
Caterzone supplies commercial induction hobs and induction cooking ranges to UK restaurants, dark kitchens, care homes, and event caterers, and induction is the single biggest change in British commercial cooking in a decade. Rising gas costs, tighter ventilation requirements, and the practical difficulty of getting a gas supply into a small unit or a food hall have pushed induction from novelty to default in a lot of new fit-outs.
This guide explains how induction actually works, the real efficiency and running cost difference against gas, what electrical supply you need before you order, which pans work, where induction is the wrong answer, and how to size a hob against your menu. Browse the commercial cooking range as you read.
How does a commercial induction hob work?
An induction hob generates an alternating magnetic field in a coil under a ceramic glass top. When a pan with a ferrous base sits on that field, the field induces eddy currents in the pan itself, and the pan's own electrical resistance turns those currents into heat. The hob does not get hot and then heat the pan — the pan is the heating element.
That single difference explains almost every practical advantage. Around 85% to 90% of the energy drawn goes into the food, against roughly 40% to 50% for an open gas burner where most of the flame's heat goes past the pan and into the room. Response is effectively instant, because there is no thermal mass to heat or cool. And the glass surface only gets hot by conduction from the pan, so spills do not carbonise onto it the way they do on a gas trivet or a solid top.
The trade-off is the pan. If a magnet does not stick firmly to the base, the hob will not heat it. Aluminium, copper, and most glass or ceramic cookware simply will not work unless they have a bonded ferrous plate.
Is induction actually cheaper to run than gas?
Per unit of energy delivered into the food, yes — usually by a wide margin. Per unit of energy bought, no, because commercial electricity typically costs three to four times as much per kWh as commercial gas.
Work it through. A 5kW induction zone at around 87% efficiency delivers roughly 4.35kW into the pan. To deliver the same 4.35kW, a gas burner at 45% efficiency must burn about 9.7kW of gas. At indicative commercial rates of 25p per kWh for electricity and 7p per kWh for gas, an hour of that induction zone costs about £1.25 and the equivalent gas burner about 68p.
So on the meter alone, gas is still cheaper for the same delivered heat. Induction wins on the costs that sit around the meter: it puts far less waste heat into the kitchen, which cuts extraction and air conditioning load; it needs no Gas Safe certification, gas interlock, or annual gas safety inspection; it holds pans at temperature only while cooking rather than idling a burner all service; and it is materially safer and cooler for staff.
The honest summary for UK operators: choose induction for control, safety, ventilation, and installation flexibility, not because the electricity bill will be lower. In sites where a gas supply would need to be brought in — food halls, small high street units, converted retail — induction is often the only sensible option anyway.
What electrical supply does a commercial induction hob need?
This is where induction projects go wrong, and it must be checked before you order, not after delivery.
A single 3kW countertop hob draws about 13A and runs on a standard socket. A 3.5kW unit is already marginal on a 13A plug and should have its own circuit. A double hob at 6kW draws roughly 26A and needs a dedicated hard-wired supply or a 32A commando socket. A four-zone freestanding induction range at 4 x 5kW draws 20kW, which realistically means a three-phase supply.
Three-phase is common in UK commercial premises but not universal, particularly in converted retail units and older high street properties. Have an electrician confirm three things before you commit: whether three-phase is present, what spare capacity the board actually has, and whether the incoming supply and main fuse can carry the additional load. Upgrading an incoming supply through the network operator can take months and cost thousands, which is a poor discovery to make after the equipment arrives.
Induction hobs must be installed by a qualified electrician, PAT tested where plug-connected, and given the ventilation clearance the manufacturer specifies — the electronics under the glass are cooled by a fan and will shut down on over-temperature if the vents are blocked or the unit is boxed in.
Induction versus gas versus solid top
| Factor | Induction | Open gas burner | Electric solid top |
|---|---|---|---|
| Efficiency to pan | 85–90% | 40–50% | 60–70% |
| Response time | Instant | Fast | Slow (minutes) |
| Heat into kitchen | Low | High | High |
| Certification | Electrician, PAT | Gas Safe, annual check | Electrician, PAT |
| Pan restriction | Ferrous base only | Any pan, woks | Flat-based pans |
| Cleaning | Wipe flat glass | Strip trivets and burners | Scrape plate |
Which pans work on commercial induction?
Any pan with a ferrous base that a magnet grips firmly. In practice that means good quality stainless steel with a magnetic base disc, cast iron, carbon steel, and enamelled cast iron. Plain aluminium, copper, and most non-magnetic stainless will not heat at all.
Test your existing pans with a fridge magnet before you buy the hob. If the magnet holds strongly on the flat centre of the base, the pan works. If it clings weakly or only at the edge, the pan will heat unevenly and may trip the hob's pan-detection.
Base flatness matters as much as material. Induction couples through the contact area, so a warped or heavily domed base loses power and creates hot spots. Base diameter matters too — a small pan on a large zone may not be detected at all, and most zones specify a minimum base diameter of around 120mm.
Woks are the notable exception to the induction case. A conventional round-bottomed wok cannot couple properly with a flat hob, and Chinese cooking depends on flame licking up the sides of the pan. Dedicated induction wok hobs with a concave well exist and work well, but a flat induction hob is not a substitute for a wok range.
How do you size an induction hob for your kitchen?
Count simultaneous pans at peak service, then add one. Each pan on the pass needs a zone, and induction zones cannot be shared the way a large solid top can hold three pans at different temperatures.
For guidance: a single 3.5kW countertop hob suits a coffee shop doing soups and sauces, a food stall, or a demonstration counter. A double hob at 6kW to 8kW covers a small restaurant of 30 to 50 covers running sauces, pasta, and a sauté station. A four-zone 20kW freestanding range with cabinet handles a 60 to 120 cover restaurant as a main cooking line.
Match zone power to the job, not just zone count. A 5kW zone brings a large stockpot to the boil quickly; a 3kW zone is ample for sauces and holding. Look for at least 10 power levels — coarse three-setting controls waste induction's biggest advantage, which is fine control.
Watch total connected load. Four 5kW zones rarely all run flat out at once, but your board must be sized for the possibility unless the unit has genuine load management. And check the build: commercial induction should have a toughened glass top rated for knocks, sealed controls that survive a wet cloth, and accessible electronics for service. A domestic induction hob installed in a commercial kitchen will not survive the duty cycle and will complicate both your warranty and your insurance.
Frequently asked questions
How much does a commercial induction hob cost in the UK?
UK commercial induction hobs start at around £358 for a single countertop zone and about £717 to £817 for a double 6kW hob. A four-zone freestanding induction range with cabinet at 4 x 5kW costs around £1,600. Graded and B-grade units offer meaningful savings on the same specification where cosmetic marks are acceptable.
Do commercial induction hobs need three-phase power?
Small countertop hobs do not. A 3kW single hob runs on a 13A socket, and a 6kW double needs a dedicated 32A supply. A four-zone 20kW range realistically requires three-phase. Have an electrician confirm your incoming supply and spare board capacity before ordering, as supply upgrades are slow and expensive.
Can you use any pan on a commercial induction hob?
No. The pan base must be ferrous — stainless steel with a magnetic base, cast iron, carbon steel, or enamelled cast iron. Test with a fridge magnet: if it grips firmly in the centre of the base, the pan works. Aluminium and copper pans will not heat, and round-bottomed woks need a dedicated concave induction wok hob.
Is induction cooking safer than gas in a commercial kitchen?
It removes several hazards. There is no open flame, no unburnt gas, no combustion products, and no requirement for a gas interlock or Gas Safe inspection. The surface only heats by conduction from the pan, so burn risk is lower. Residual heat under a pan and the risk of trapping metal utensils on an active zone still require staff training.
Does induction reduce kitchen ventilation requirements?
It usually reduces the load significantly. Because induction puts most of its energy into the pan rather than the room, an induction line generates far less radiant and convected heat than gas, and produces no combustion products. Extraction is still required for cooking vapour and grease, but designers can often specify lower air volumes and a smaller make-up air system.
How do you clean a commercial induction hob?
Wipe the glass down with a damp cloth and a proprietary ceramic hob cleaner once the surface has cooled. Because the glass never reaches burner temperature, spills wipe off instead of carbonising. Avoid abrasive pads and scouring powder, remove sugar spills promptly to prevent pitting, and keep the cooling vents free of grease so the electronics do not overheat.
Where to buy commercial induction equipment in the UK
Caterzone supplies countertop and freestanding commercial induction equipment for UK kitchens. Browse the commercial cooking range collection, or start with the single commercial induction hob at £358.00 for a stall or coffee shop, step up to the double induction hob at £817.00 for a small restaurant line, and for a full cooking line specify the professional freestanding 4 x 5kW induction hob with cabinet at £1,599.95. For frying without a gas supply, the 8 litre single tank induction fryer is £390.00.
To compare against a gas line, read our commercial gas range cooker guide, and for wok cooking see our wok cooker and Chinese range guide. To check whether your supply will carry an induction line, call Caterzone on +44 7787 069044 or email info@thecaterzone.co.uk.
