A kitchen plancha is a flat, heated cooking surface that’s become a favourite in professional kitchens around the world. It looks a little like a griddle, but it works a bit differently because, instead of an open flame or uneven heat, a plancha delivers a smooth, consistent temperature across the entire surface, which is perfect for fast cooking. Keep reading to find out more.
How It Works
Originally popular in Spain and France, planchas are now used to cook everything from delicate fish to seared vegetables and perfectly caramelised meats. Because of the steady heat, food cooks quickly without losing its moisture, which means crispy outsides and juicy insides.
Why Chefs Love It
One of the reasons chefs love planchas is their versatility – you can cook multiple items at once without flavours blending together, and there’s no need for extra oils or complicated techniques. It’s a cleaner, more controlled way to get a professional finish.
Planchas in Modern Kitchens
Many modern kitchens pair a plancha with a commercial induction range from targetcatering.co.uk/induction-suites/commercial-induction-range to get the best of both worlds – the precision of induction and the speed of a high-temperature cooking surface. This combination keeps the kitchen cooler, cuts down on energy waste and delivers consistently excellent results.
A Professional Favourite
Whether it’s sizzling prawns, seared halloumi or perfectly cooked steak, a plancha gives chefs a level of control that’s hard to match. And while it’s a professional favourite, its simple design and reliable heat make it just as appealing for ambitious home cooks too.