If you've priced out a new gas connection for a fit-out lately, or copped a quote to run a flue through a heritage-listed shopfront, you've probably already glanced sideways at induction. It's not new technology anymore, but a lot of operators still treat it like a gimmick for MasterChef contestants rather than a genuine option for a busy commercial line. Here's what actually changes when you make the swap, and what nobody mentions until after the cooktop's bolted down.
- Induction puts most of its energy straight into the pan instead of heating the room, so your kitchen runs cooler and your exhaust doesn't have to work as hard.
- No gas connection means no flue penetration and often a smaller extraction canopy — a real saving on a new fit-out, not just a marketing line.
- A 6-burner induction bank can draw 30kW. Check your switchboard and your electricity contract before you fall in love with a floor plan.
- You'll need induction-compatible flat-bottomed pans, and junior staff lose the visual flame cue they're used to cooking by.
The pitch for induction is simple enough: a magnetic field heats the pan directly instead of heating a flame that then heats the pan, the air around it, and half the kitchen. That's why an induction line runs noticeably cooler to stand in front of during a Friday night service, and why extraction loads calculated for gas are often oversized once you've gone electric. For a new build or a full strip-out, that can mean a smaller canopy, less ducting, and a cheaper mechanical services quote — the kind of saving that shows up on the builder's invoice, not on a marketing brochure.
None of that means induction is a straight upgrade for every kitchen. It changes how your team cooks, what they cook in, and what your electrical contractor needs to sort out before delivery day. Worth working through properly before you commit a deposit.
What you actually give up
Two things trip operators up most. First, cookware: induction only works with ferromagnetic, flat-bottomed pots and pans, so that box of warped aluminium woks and thin fry pans in the corner isn't coming with you. Budget for new cookware as part of the switch, not an afterthought. Second, the flame itself — a lot of cooks judge heat by sight as much as by dial, and induction takes that visual cue away. It's not a dealbreaker, but it's a genuine retraining point for anyone who's only ever cooked over gas.
Sizing the switchboard, not just the cooktop
Induction cooktops are hardwired, not plug-in, and the power draw scales fast. Below is Electmax's 700 Series line-up — the same cooktop stretched across two, four and six burners — so you can see how quickly the connected load climbs as you add cooking zones. Get an electrician to check your switchboard capacity and your supply agreement against whichever configuration you're eyeing before you commit to a layout.
| Model | Burners | Power per burner | Temp range | From (AUD) |
|---|---|---|---|---|
| Electmax EIC7-400P | 2 | 5000W | 60–240°C | $2,550 |
| Electmax EIC7-800P | 4 | — | — | $4,505 |
| Electmax EIC7-1200P | 6 | 5000W | 60–240°C | $6,205 |
All three run off the same ceramic glass surface, touch or knob controls, and under-cooktop storage, so the choice really comes down to how many pans you need going at once during peak service. Most single-line cafes and small bistros are well served by the 2-burner; the 6-burner suits a kitchen replacing a full gas range. If your menu leans towards flat-top items — eggs, bacon, smash burgers, pancakes — pair a cooktop with an induction griddle rather than trying to do everything on round burners.
Before you sign off on induction
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1Get the switchboard checked
A licensed electrician needs to confirm your supply and switchboard can carry the load before you order anything, especially at 4- or 6-burner scale.
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2Audit your cookware
Walk the pass and work out how much of your current pan stock is actually induction-compatible. Usually it's less than owners expect.
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3Talk to your mechanical services contractor early
If you're chasing extraction savings, get that confirmed against your actual menu and cooking method before it's costed into the fit-out.
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4Plan a short handover for staff
Give your cooks a shift or two to get used to dial-based heat instead of a visible flame before you're deep into a busy service.
None of this needs to happen out of your working capital in one hit. Induction cooktops, griddles and the switchboard work that goes with them are all things we can bundle into equipment finance, so you're paying it off against the savings rather than draining cash before you've even opened.
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