GOLENDA

Commercial kitchen equipment is undergoing a period of significant change. Induction technology is at the centre of this shift — not just as a replacement for gas cooking, but as an enabling technology that makes new kitchen designs, operating models, and sustainability commitments possible. This article looks at where the technology is heading and what

Commercial kitchen induction adoption has been a gradual trend for over a decade, but the pace of transition has accelerated noticeably in 2024 and 2025. Multiple factors are converging simultaneously — regulatory, economic, and operational — in ways that are making the case for induction more compelling than it has ever been. Regulatory Pressure on

Building a private-label product line requires a manufacturer who can deliver consistent quality at growing volumes while accommodating the product adjustments that real-world market feedback inevitably generates. This case study describes how a kitchen equipment distributor in the Benelux region developed a successful private-label commercial induction cooktop range over three years. Starting Point The distributor