Chafers for restaurants and catering operations are offered in a number of ways, from low cost to high end. There are full size and half size, and oval and round charfers. What differentiates chafers are the covers and the heat source. We have roll top, lift off and hinged covers. Roll top covers imply that the cover is fixed to the base of the chafer and opens into itself, making it trouble free access. Lift over covers are simply those that require lifting off, which tend to make access cumbersome. There are two downsides to style. The first is finding a place to land the cover once it is removed and second and most importantly is that the cover is what provides the needed heat retention for the food product. Hinged covers are fixed to the Chafer base and thus have a hinged mechanism which guarantees easy access. All Chafers need to have a source of heat. Heat sources can be a fuel-like product, induction or electric element heaters. Induction heat is very unique and requires that all the components must be induction ready. This type of heat is nearly instant and radiates very little heat into the space. It is the optimum to work with and is more expensive to purchase. Electric heating elements are magnetized so once can place this underneath the water pan. All in all, Chafers are best for buffet, private parties and catering for off premise events.