Lestov Commercial Induction Cooker for Southeast Asian Kitchens

Deep in the night market in the old city of Jakarta, the cough of satay stall owner Rudi was drowned in the fumes. His gas stove was spewing thick smoke, which made his eyes red, and the exhaust fan made a lingering hum.

It is not only Rudi’s dilemma-the 2024 report of the Indonesian Ministry of Health shows that 72% of catering practitioners suffer from chronic respiratory diseases, and the PM2.5 concentration in the kitchen often exceeds the standard by more than 10 times.

In July this year, we came to the Food & Hospitality exhibition in Jakarta with solutions. This Indukční vařič Lestov, designed specifically for Southeast Asia, is changing the survival rules of the kitchen.

I. The Causes of Fumes and Their Harm

At the HOTELEX exhibition in Shanghai last year, German engineer Hans stood in front of the Lestov booth for ten minutes. He watched us fry 30 servings of Yangzhou fried rice in a row, and suddenly reached out to touch the stove: “This is impossible! The temperature is only 48℃?”

This scene reveals the core of the problem: the 40% thermal efficiency of traditional gas stoves means that 60% of the energy is converted into waste heat and oil smoke, while Lestov’s 95% thermal efficiency reduces the amount of oil smoke produced by 60%.

Ahmad, the owner of a seaside restaurant in Surabaya, was the first witness. His kitchen is only 500 meters away from the coastline. When using gas stoves in the past, chefs had to change masks soaked in oil smoke three times a day.

Three months after switching to Lestov, he took a picture of the data from the air quality detector: the PM2.5 value dropped from an average of 680μg/m³ to 90μg/m³. “The most obvious thing is that there are fewer coughs,” Ahmad said in a video interview, “It used to be like a symphony when I finished work.”

II. Pain Points of Commercial Kitchens in Southeast Asia

Humidity, salt corrosion, unstable voltage, insect and ant invasion – Southeast Asian kitchens are electrical appliance graveyards. Ali, the owner of an electrical appliance repair shop in Yogyakarta, showed his warehouse: piles of induction cooker corpses, 80% of which died from coil rust or chip burnout.

1. Coil Damage

We dismantled 37 faulty machines and found the answer in the anti-corrosion technology of warships. The new generation of coils uses nano-ceramic coating. In the salt spray test conducted in Bali, ordinary coils rusted for 72 hours, while Lestov coils persisted for 216 hours. This data is converted into the experience of Wang, the owner of a restaurant in Surabaya: “I worked continuously for 30 days in the rainy season and there was no sudden crash.”

2. Working Voltage

The voltage problem is even more troublesome. Restaurants in the suburbs of Jakarta often face voltage fluctuations of 160V-260V. The wide-width chip we developed withstood the extreme challenge in the test: when the voltage dropped sharply to 175V, ordinary induction cookers successively shut down, while Lestov continued to fry a complete sunny-side-up egg. Lisa, the owner of a noodle restaurant in North Sumatra, said: “Now I don’t have to worry about the light flickering when cooking noodles.”

III. The Cost of Using a Commercial Induction Cooker

Turning over Rudi’s account book, the data from the three-month switch to an electric induction cooker is shocking:

• The monthly gas bill dropped from $520 to $170
• Exhaust fan maintenance costs returned to zero
• The monthly revenue of the new dessert line increased by $800

A larger-scale verification comes from a three-year comparison of a medium-sized restaurant in Jakarta:

Cost Item	Gas Plan	Lestov Plan	Difference
Energy consumption	$18,600	$6,240	-$12,360
Exhaust system maintenance	$3,200	$0	-$3,200
Equipment maintenance	$2,800	$900	-$1,900
Fire insurance	$9,000	$480	-$8,520

The $26,980 saved is equivalent to hiring two more chefs. The owner of Warung Restaurant in Bali used the money to install air conditioning: “Now the chef doesn’t have to simmer in a 50℃ high temperature.”

IV. Localized Indukční vařič Lestov

In the Medan Traditional Market, we recorded the cooking code of beef rendang: grandmothers controlled the firewood based on experience, softened the collagen of beef in 3 hours of slow fire, and then used high fire for 20 minutes to collect the juice. It inspired the Rendang Master mode – the temperature sensor accurately replicates the heat curve, and the error is controlled within ±2℃.

After trying it, Yogyakarta Sultan’s royal chef Suradi sighed: “The most difficult thing is satay sauce. If the fire is not strong enough, it will not be flavorful, and if it is too strong, it will burn.” For this reason, we developed a three-stage fire: first, high temperature to lock the meat juice, then medium temperature to penetrate the spices, and finally, low temperature to keep warm. Now in his kitchen, six Lestovs are running at the same time, and the speed of serving food has increased by 40%.

A more unexpected breakthrough is in religious places. Pura Luhur Temple in Bali was complained about for the smoke from firewood in the past. After switching to Lestov, monk Ketut showed the offering kitchen: “No open flame meets safety regulations, zero smoke ensures clean air, and the gods can see the texture of the offerings.”

V. Why Buy Indukční vařič Lestov

In the Bekasi ceramic workshop, female craftsman Dewi found an unexpected gain: the glaze fired with Lestov is extremely pure. “The flame of the gas stove makes the glaze produce bubbles, and the uniform heat field of the induction cooker allows the minerals to blend perfectly.” She raised the celadon bowl, and the ice cracks flowed under the light.

This change in thermal efficiency is reshaping the kitchen ecology in Southeast Asia. The logistics director of Yogyakarta Hospital did a calculation: the traditional kitchen needs to replace 300 gas cylinders every month, but now it is directly connected to the power grid and has passed ISO Class 5 clean certification, which can meet the standards for catering in the operating room.

Standing in the laboratory by the Yangtze River, I watched the 37th-generation prototype undergo a rainstorm test. The rain washed the fuselage, and the power number on the display screen stopped steadily at 5000W. It is not only a technical victory – when Rudi’s cough disappears, when the offerings in the temple are no longer covered in dust, and when the night market stall owners use the money they save to send their children to school, this is the true meaning of this thermal revolution.

Závěr

On 22 – 25 July, in Jakarta, we look forward to meeting you at the Food & Hospitality 2025 Exhibition. Please come to booth 1318 to touch the stove surface that has just been fried, taste the eggs fried under voltage fluctuations, and take away the solutions customized for Southeast Asia. Change is happening: after the smoke dissipates, let us see the true taste of food.

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