Event Description

Course Description:

The course will cover induction cooking technology, its advantages, requirements, and concerns. As de-carbonization, building electrification, and indoor air quality have become major goals for society and utilities, induction cooking provides an alternative for both residential and commercial use of gas stoves/ranges. This course will help attendees understand the difference between gas, electric resistance, and electric induction cooktops, the benefits of induction cooking, and how induction technology is being used in the modern kitchen. Course will culminate with a live demonstration of induction cooking.

Instructor Information: Brian Choi & Jey Lacey

Brian M. Choi has been a Technical Specialist with Southern California Edison’s Foodservice Technology Center (FTC) since 2020. As a part of the FTC team, he tests commercial electric foodservice equipment, such as ovens, fryers, and cooktops for energy efficiency to support California’s rebate program. Additionally, he helps educate customers on electric foodservice equipment and kitchen electrification.

Jey Lacey is an Energy Efficiency Advisor with the Energy Education Center in Tulare.  With over 17 years of experience in the utility industry, Jey works with business customers in providing technical assistance and information for various technologies such as Food Service, Lighting, Automation, and Smart Controls.

Learning Outcomes:

As a result of attending this course, you can expect to learn the following:

• Understand the basic science behind induction cooking technology.
• Learn how induction cooking technology supports building electrification, de-carbonization, and improved indoor air quality.
• Discuss the differences between gas burning, resistive coil, and induction technology.
• Cover different form factors and applications of induction cooking.
• Discuss the requirements for induction cooking technology including induction-compatible cookware and electrical requirements.
• Discuss the advantages of induction cooking technology.
• Discuss common concerns and safety risk mitigation best practice approaches.
• Discuss tips and techniques on how to adjust to cooking with induction.
• Identify where additional resources related to induction cooking may be found.

Target Audience:

• Restaurant Owners
• Foodservice Operators
• Energy Consultants
• Building Contractors
• Kitchen Designers
• Residential Customers

Learning Level: 
Basic Class: Content is introductory in nature and requires no prerequisite knowledge or experience to grasp the concepts or participate in exercises. Basic educational activities and materials are meant to establish a foundation of knowledge and competence that will be expanded upon in practice or in higher level seminars and workshops.
 

Image Credit: Catherine Cheng