Commercial Induction Cook Tops for restaurants and food service operations are fast becoming a staple in the back of the house and in buffet cooking stations. Why Induction Cooking? No flame and very little heat, plus the ability to control the heat. For instance, when cooking at high temperatures one always needs to turn down the heat to a simmer…it is instant. There is virtually no radiant heat that comes from the Induction Cook Top burner. The only heat will be in the pan itself. Induction Cook Tops are very fast and depending upon the Induction Cook Top one buys, it can boil 20 quarts of water in 13 minutes.