Cooking equipments function is to add heat for food (meat, poultry, vegetables, etc) to make it ready for eating, either by boiling or roasting, grilling, frying, etc.
- Coal or wood fired equipments: This type is not used for commercial purposes except for BBQ equipments in some restaurants (meat, poultry & fish grilling) & some pizza ovens, which give a special taste to the food.
- Gaseous fuel equipments: By using of natural gas or LPG, this type is very common because of cheap equipment, cheap fuel, and more familiar for cookers. Advantages compared with wood fired: it is cleaner, has easier control, easier ignition & less fuel storage space. Advantages compared with electric coil heating it has: faster heating up, cheaper fuel. Disadvantages are gas leaks, fires, CO2 exhaust, adding of gas storage room to the building.
- Electric coil or plate heating: Clean energy, no combustion (i.e. no CO2, only cooking fumes), no gas leaks, no fuel storage, etc. Disadvantages: slower heating up (start), more expensive energy, slow response to control, etc.
- Electric induction heating: This is the latest technology in the field of cooking equipments, the cooker produce a high frequency electromagnetic field which excite the molecules in cooking pan (cooking pan should be of magnetic material), this excitation increase pan temperature and accordingly cook the food, cooker top is made of special ceramic. Advantages of induction cooking are:
Cooking equipments can be generally divided into the following groups: