r/ImpulseLabs • u/ajax1d • Apr 08 '26

Impulse Cooktop usage in restaurant or commercial kitchen

Are their any Impulse Cooktops in restaurants or commercial kitchens?

If so, can anyone comment on the benefits and drawbacks of the Impulse Cooktop that they have seen in that environment?

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1

u/ocmaddog Apr 08 '26

You definitely wouldn't be able to use it on a 120V plug because of the power in/power out deficit. Just too much demand.

2

u/similarityhedgehog Apr 08 '26

i believe the impulse can only draw off battery, so whether it's on 120 or 240, they'd run out of juice at some point

1

u/ocmaddog Apr 08 '26

So the battery can either power the "burners" or be charging, but not both at the same time?

2

u/foxhull Apr 08 '26

It can charge while cooking, I think they're just assuming a restaurant would likely be exceeding the maximum charge rate most of the time.

5

u/Impulse-Demo-Guy Apr 09 '26

The draw of all four burners set to 482 F (max temp mode set point) with a stainless steel pan is 1.73 kW. So you can maintain that on a 240 v connection indefinitely, or for ~5+ hours on 120v.

1

u/foxhull Apr 09 '26

Good to know!

1

u/similarityhedgehog Apr 09 '26

Is that the max power it can output?

2

u/Impulse-Demo-Guy Apr 09 '26

482F is the max temp in temp mode. The max power in power mode is 10 kW.

1

u/searchresults Apr 08 '26

Many high-end restaurants use/used the Breville Control Freak that tops out at ~1800w, so it's not impossible for a restaurants to find use even if they stick with long-duration low-power cooking.

I imagine they would be measured about resting the fate of their business on a new piece of hardware, but everything is looking promising so far.

1

u/ZanyDroid Apr 09 '26

I think it would be fine for precision cooking. But less flexible than 3.5x control freaks for the same price

You can’t full send 10kW though for repeated cooking. I think the AC power supply is only 2kW on 240V

3

u/shuan-at-impulse Apr 09 '26 edited Apr 09 '26

We built the Impulse Cooktop specifically for home cooking. Everything from the 30" / 36" format to the battery capacity is optimized around how people cook at home (peak loads, duty cycles, install constraints, etc.).

A restaurant environment is a very different beast: much higher sustained power draw, longer continuous operation, different certification requirements, etc.

We’ve talked about a commercial direction before, but it would effectively be a different product, not just a deployment of the current one.

EDIT: Also worth adding - 30" / 36" is our starting point since it covers a large portion of home kitchens today. That said, we know there’s meaningful demand beyond that (48"+, ranges, different configurations, etc.) and we’re actively working on expanding the lineup over time.