Top Canberra restaurateurs take on induction
Ricky and Kenny met when they worked together to reinvigorate the menu of an iconic Canberra restaurant. It was a cocktail-canapé pairing they invented that really got the place buzzing.
“That’s where the idea for Alcove came from – it’s a cocktail bar that’s set apart from the rest by serving exciting pairings of unique cocktails and canapés,” said Ricky, co-owner of Alcove.
“You can watch the chef and mixologist in the open-plan bar/kitchen working in parallel to create the freshest cocktails and canapés in Canberra.
“When it came to selecting a cooktop for the bar/kitchen, the choice was easy – induction.
The Challenge
“When we were developing the concept for the bar, we realised that the aesthetics and functionality of the open plan kitchen was going to be paramount to its success,” said Ricky, co-owner of Alcove.
“We didn’t want to have a commercial rangehood dominating the space. By choosing induction, we were under the threshold for needing a commercial rangehood and that freed up the design possibilities for the fit out.
“Our kitchen is right there in plain sight, so everything in it needed to be sleek, subtle and easy to keep clean. That’s exactly what induction cooktops are.
“Apart from the aesthetics of the fit out, there are so many reasons why we chose an induction cooktop.
The Action
“I had used induction in a commercial kitchen setting before, so I knew that it could work for Alcove. I researched online to learn about how the cooktops work and to find a model that would suit our needs.
“We chose a model that had knobs rather than touch controls because we felt they’d be easier to use, especially when you’ve got oil or anything on your fingers.
“Kenny, the head chef, was a bit reluctant to go with induction, but within hours of using it he was really happy and at ease.
“The induction cooktop fits right in with the arsenal of other cooking equipment we have in the kitchen like a combi oven, dehydrator and sous vide.
The Benefit
“The induction cooktop is fast and responsive, which allows Kenny to change quickly between searing a fine slice of duck in a pan at a high temperature, then instantly switching it with another pan that needs a lower temperature like melting chocolate, say.
“The induction cooktop heats the pans so quickly, and you can reach and maintain a precise temperature which is important for getting the perfect result every time.
“Induction also heats evenly across the whole surface, unlike other cooktops where you can end up with some parts of the pan being hotter than others.
“We’re really happy with our induction cooktop. It’s energy efficient, low-maintenance, easy to clean and hygienic. We can also use it as a work surface when we’re not cooking on it.
“We don’t miss cleaning a gas stove – it’s a big undertaking that can take a couple of hours, and all that our induction cooktop needs is a wipe-down that takes minutes.
“For a domestic setting I would say induction is better than gas. If you’re curious about induction, you can get a portable version first just to try it out. They’re not expensive and I’m sure that once you’ve tried it, you won’t want to go back.”
Acknowledgement of Country
We acknowledge the Ngunnawal people as traditional custodians of the ACT and recognise any other people or families with connection to the lands of the ACT and region. We acknowledge and respect their continuing culture and the contribution they make to the life of this city and this region.