Foster Frable

Cold cooking gets hotter

Foodservice design expert Foster Frable discusses the benefits of cold stoves for restaurant applications.

As the trend toward using cold cooking suites or cold stoves heats up across Europe, an increasing number of high-profile chefs in the United States are beginning to embrace the new technology. At the same time, several national and regional chains either are testing the practicality of cold ranges or are already using them.

Cold stove is a term for a kitchen cooking device without an open flame, which produces high amounts of excess heat. It typically refers to induction ranges

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