The Induction Advantage: Fast, Clean, Powerful

Provided by SCE Foodservice Technology Center
3 CEUs available

As sustainability becomes a top priority, induction cooking is emerging as a critical solution for decarbonizing commercial kitchens. This session explores how switching to induction can drastically cut energy use, reduce emissions, and contribute to broader climate goals—without compromising kitchen performance. Includes real-world examples and a live demonstration.

Learning Objectives:

Participants will be able to:

• Explain how induction technology contributes to energy and emissions reduction.
• Understand how induction fits into all-electric and low-carbon kitchen models.
• Identify equipment types and kitchen strategies that support carbon reduction.
• Review case studies of operations that have successfully electrified cooklines.
• Observe live demonstrations of induction technology’s capabilities

Speakers:
Mark Duesler Consultant Chef Frontier Energy Food Service Tech Center

To register, contact Andre Saldivar at Andre.Saldivar@sce.com