Hello all, I am writing an article for my dessert trade magazine on induction cooktops for pastry chefs. Internet research has given me a lot of knowledge but also a lot of questions. I'm interested in any and all of your opinions on the equipment and your experiences with it. And most importantly, should my focus be solely on commercial equipment? Or is it possible that for a pastry kitchen a smaller unit, one intended for home use, might ever suffice?
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7/30/08 at 7:32am