For example, if you want to cook quickly without reducing power for a long time, the general configuration of commercial induction cooker is fine for the first half hour, but after half an hour, the power is obviously reduced, and then your cooking speed will be slower and slower, which is actually the shortcoming of the low configuration of commercial induction cooker.
Because a penny is worth a penny, and horsepower is seen from a distance. If the configuration is low enough, you will definitely not be able to keep up later, and after three months, the low-configuration stove will often break down.
If your restaurant is going to be open for more than one or two years, it is not recommended to buy a normal configuration. In addition, catering requires uniform heating, continuous low-power heating, accurate temperature control and low radiation. To put it bluntly, the taste of your cooking is the core competitiveness of your business, so you must know more about the configuration of commercial induction cooker when choosing a cooker.