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    • This is a previously recorded lecture by Mark Duesler and Richard Young. In order to meet California's net-zero-carbon goals, school kitchens will need to transition towards all-electric cooking equipment and water heating. The good news is that the properly designed, all-electric, kitchen of the future has the potential to save labor, reduce maintenance,...
      • This is a previously recorded lecture by Mark Duesler and Richard Young translated to Mandarin. As with other sectors, the foodservice industry is experiencing increased attention to decarbonization and effective energy use; it has become imperative to explore alternative options. In contrast, traditional woks are considerably less efficient than their induction...
        • The concept of induction cooking was invented in the early 1900s, and residential induction cooktops became popular in Europe and Asia starting in the 1970s, but induction is just now gaining market acceptance in the US. Over the past few years, residential induction technology has evolved significantly, and major manufacturers are now offering a variety of residential induction...
          • The concept of induction cooking was invented in the early 1900s, and residential induction cooktops became popular in Europe and Asia starting in the 1970s, but induction is just now gaining market acceptance in the US. Over the past decade, commercial induction technology has evolved significantly and the commercial foodservice industry is beginning to adopt induction for many...