What Makes a Building Product Green
Standard commercial gas ranges generate heat and combustion gases that have to be removed by kitchen ventilation. In turn, that vented air has to be replaced by conditioned air that, in most climates, requires energy to heat or cool.
Induction ranges produce medium-frequency magnetic fields that generate electric currents in ferromagnetic pans, creating near instantaneous heat on the metal pan’s surface that heats food very quickly with precise temperature control. Because only the pan and the food are heated, the surrounding air and stove surface remain relatively cool. With no heat or combustion gases, using an induction cooktop can significantly reduce a restaurant’s HVAC energy consumption.
Products listed here are built with heavy-duty electronics and other components that make them suitable for everyday food production in commercial kitchens. Gas ranges do not differ significantly from one another in terms of fuel use or exhaust and are not listed.
State-of-the-art testing chambers show that liquid-applied barriers outperform more typical weather barriers comprised of flashing, tape, and membranes.
When I was in Portland, Oregon for the 2014 ...