A school or institutional canteen can serve hundreds of meals every day and still choose the wrong commercial rice steamer capacity.
A larger wok does not automatically make a restaurant faster.
Cookware spacing on a commercial induction range should be planned around the real operating footprint of pots, pans, and woks—not simply the number of marked cooking zones.
A commercial kitchen does not need a certain number of induction zones simply because it has a certain number of seats. The better question is how many pans, pots, or woks must receive heat at the same time during the busiest service period.
