As well as being quieter, cheaper to run and easier to clean, induction cookers can cut kitchen temperatures by up to 10C
Leaping flames, searing heat, copious sweat and scorchingly inventive swearing – restaurant kitchens are never a place for the faint-hearted, but this summer they have been sweltering in successive heatwaves to a dangerous degree.
Some restaurants, cafes and bakeries in the UK grew so hot that they were forced to close, or reduce their hours, for the safety of their staff. There is still no maximum working temperature, despite calls from the TUC, and tens of thousands of kitchen staff are thought to have carried on working in “furnace-like” conditions.
Continue reading...This article was originally published by The Guardian and written by Fiona Harvey Environment editor.
Read original article on The Guardian