An induction hob may have a smooth glass surface, but life in a professional kitchen is rarely smooth. Heavy pans are moved quickly, equipment is subjected to knocks and impacts and, occasionally, something gets dropped.

Equipment designed for commercial use needs to take this into account. One of the tests used to assess the robustness of an induction cooking surface is an impact, or drop, test.

The principle is straightforward: the glass cooking surface is subjected to a controlled impact designed to test its mechanical strength and resistance to the sort of punishment it could encounter during its working life.

It isn't a particularly glamorous part of product development, but it is an important one. For an operator, the strength of the glass isn't something they should have to think about every time they place a pan on the hob.

There is another aspect of induction technology that is far less visible.

Induction works by generating an electromagnetic field beneath the cooking surface. This is what transfers energy directly into a suitable pan and gives induction its characteristic speed and responsiveness.

However, equipment using high-powered electronics also needs to be designed so that electromagnetic emissions are appropriately controlled and the appliance can operate correctly in the electromagnetic environment of a commercial kitchen.

That's particularly relevant in a modern kitchen where induction equipment may be operating alongside combi ovens, refrigeration, warewashing equipment, extraction systems, electronic controls and numerous other electrical appliances.

There is also a human dimension to consider. Some medical devices, including pacemakers and insulin pumps, can be sensitive to electromagnetic interference, with manufacturers and healthcare professionals providing specific guidance for users around sources of electromagnetic fields.

Electromagnetic emissions and compatibility need to be properly understood, controlled and tested.

We don't believe manufacturers should simply mark their own homework.

As part of our approach to induction development, Falcon uses an independent third-party test house to carry out EMC testing and verify that equipment meets the relevant requirements.

This provides independent evidence that the product has been assessed under controlled conditions rather than relying solely on internal testing.

It is an important distinction. When operators, consultants and dealers specify commercial catering equipment, they are making an investment that could remain in a kitchen for many years.

Compliance, reliability and engineering integrity therefore matter every bit as much as cooking performance.

Laboratory testing is essential, but it can't replicate everything that happens during a busy commercial service.

That's why another important part of Falcon's product development process is field testing equipment in real working kitchens before commercial launch .

Putting new equipment into operational sites allows us to see how it performs when subjected to the realities of commercial catering: long operating hours, repeated heating and cooling cycles, heavy pans, different users, different cooking styles and the inevitable pressures of a busy service.

Field testing also gives the people who will ultimately use the equipment an opportunity to tell us what works and, just as importantly, what doesn't.

Feedback from chefs and operators can help identify potential improvements to controls, ergonomics, performance, cleaning and general usability before a product enters full production.

A successful laboratory test tells us that an appliance meets defined requirements. A successful field trial helps demonstrate something different: that it is genuinely fit for purpose in the environment it was designed for.

For us, both matter.