‘Induction Cooking Improves Food Quality and also the Quality of Life for Chefs and Staff’
Modern Restaurant Management
JANUARY 24, 2025
Just as Chatham alumna Rachel Carson’s pioneering work in sustainability changed America’s understanding of the environment, our induction advocacy will change the future of the culinary industry.” We also cover the health, performance, and financial benefits of transitioning to electric and sustainable kitchens.
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