Why Use Induction?
Induction is by far the most energy-efficient cooking method. It is 50% more energy efficient than halogen and 86% more energy efficient than gas. Extraction costs will also be significantly reduced and of course there is no requirement to install expensive gas cut-off equipment.
Because Induction heats the pan and its contents and not the hob surface, a significantly cooler and more pleasant working environment is created. Cooler environment – happier and more productive chefs
Induction is much safer as there are no naked flames or directly heated surfaces. It is therefore virtually impossible to ignite a spillage. If no pan is present, energy cuts off automatically into standby mode and in addition the Pan Sensor avoids heating of utensils left on the hob surface. Induction hobs can be used in many situations where safety restrictions are in force, such as airports and laboratories.
Induction hobs are much more responsive than gas, particularly as the hob surface is not directly heated. Power settings from 1 through 99 give precise control. For sauces, simmering, boiling, griddling, frying or wok cooking, induction offers the most precise control.
Because induction heats the pan and its contents and not the hob surface, a significantly cooler and more pleasant working environment is created. Cooler environment – happier and more productive chefs.
Induction produces no poisonous exhaust gases or wasted background heat. Carbon deposits on pans and on the hob surface are eliminated, avoiding unhealthy carcinogenic carbon particles in the air around the cooking area.