Caterers, both on-site and off-site, require a reliable heat source to ensure food served to guests is palatable. There are often restrictions on an open flame, especially at indoor events. Caterers must be in a position to deal with differing situations.
Chafing gel fuel has been, for years, the go-to fuel for caterers. However, with tighter restrictions, caterers are turning their attention to alternatives, one of which is induction heat. An open flame and induction heat are both effective and reliable heat sources that do the same job, but somewhat differently.
Chafing Gel Fuel
Chafing fuel is packaged in small, disposable containers. The gel burns, creating an open flame. The canisters are available in differing burn times. Two, four, and six hour burn times are popular with the catering industry. Some gel fuel canisters can be resealed. This feature allows the fuel canister to be used multiple times until exhausted. Once the fuel has been depleted, the empty canisters are disposed of in the garbage.
Chafing fuel canisters are commonly used under chafing dishes. They can also be used under grill or griddle tops.
Induction Cookers
Induction cookers use electromagnetism to create an evenly distributed heat source. The moment the cooker comes into direct contact with cookware containing iron, the process begins. The heat source is not the cooker. The heat source is the cookware. Just as the cookware heats up quickly, the moment the unit is turned off, the surface cools. Induction cookers do not have an open flame. The common drawback expressed by caterers is the fact it must be connected to a source of electricity which can make it difficult to use outdoors.
Like heat from chafing gel fuel, induction heat can be used to warm food in induction-ready chafing dishes.
Gel fuelled and induction cookers both have their place in the catering industry. The use of one over the other is usually based on what is needed at any given event.