Why top restaurants are getting rid of stoves (and why you might, too)

These burners hang on your wall until you need to cook
something, echoing a growing trend among professional kitchens.

I once had the chance to peek my head into the kitchen at
Alinea, the avant-garde Chicago restaurant that’s also one of the
top-ranked in the world. It looked nothing like I expected. The
standard elements of commercial kitchens, with their industrial
griddles, stoves, and salamander broilers, were almost completely
absent. Instead, it was just a long room filled with unadorned
stainless steel tables. If a chef needed to sauté something, they
simply grabbed an induction burner–a magnetic-based hotplate that
generates no ambient heat–and brought it to their spot.


Read Full Story

Previous

Next