One of the advantages of using a fryer versus oil in a pot is that the conventional fryer has the heating element raised up off the bottom so any bits that fall off of your food sit in a stratified layer of cooler oil below. The induction fryer has given up that advantage. I also would like to see a kilawatt or similar meter measuring the electricity each one draws because it's very difficult to get more efficient than an immersed resistance heater, I suspect that the immersed heater is just cycling on and off more. You also talk about how the induction heater is heating from all sides but induction falls off as the distance squared (plus some consideration for coil geometry) so really it's only heating up very close to the coil. If you put a large sheet of aluminum or steel on an induction stove only the parts that are over the coil heat up and if the heat is spread evenly it's because induction cookware has a thicker bottom to allow those induction currents to stack and that gives a parth for heat to migrate out.

Oil mixed with beef fat is used in a lot of restaurants. I'm assuming induction heats up faster and maintains the heat better during the fry. That's why the fries got more crisp I guess. The question is whether or not the price difference gives you a better ROI. I guess it depends on how much frying you do In your commercial environment

I love that industrial kitchen setup

Great video. The induction was amazing. Are they 8 lires? I would need to fill it to the top for the amounts I serve you but you could see how it maintained that exact cooking temperature all the way through .From my perspective its great!!

Hi, loved your explanation between the two fryers. I have a question and need advice. I want to start a small cloud kitchen. Mostly chicken wings with fries. What would be a better option for beginners? Thanks alot

Trillons of Thanx Sir 💯🌹❤️

Are both the units in the video the same wattage?

I was literally think of using beef fat for my fries and this guy kind of answered it, what temp would you recommend with beef fat? 170?

Rev up those fryers, cause I am sure hungry for one, HELP HELP MY LEG!

The biggest pro for me has been the ease of cleaning on the induction frier. The only downside and maybe I'm doing something wrong, is that the induction fryers turn themselves off after a period of time which is a bit annoying. Is there a setting to prevent this??

Are they both the same wattage ?

What is price of each friyer?

Actual Energy consumption costs would be a good comparison

Would be interesting to see how electric vs gas if both appliances are of equal power rated equivalent.🤔

Recovery time is the key.

Doesn't the induction fryer break the oil in must quicker wich means the oil burns out quicker than a conventional fryer.

Where can I buy this induction fryer cuz I went on the Royal website and they don't have it

I cant seem to find the induction fryer on your website. i need one for the restaurant.

What is the brand of the induction fryer

The coil takes up space

Hi what's u price for fryers

Are this fryer comercial use for food truck

Couldn't you use clean oil at least 🤦🏻‍♂️

What kind of accent is this?