Why Induction?

It is a fact - use induction just once and you'll never want to use anything else. It will do everything you can do on gas, but also much, much more. Below are just some of the reasons why induction is increasingly recognised as the only professional solution.

Power/Efficiency

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.

Cool

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.

Environment

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.

Clean

Since the hob surface is never heated directly, induction is always easy and quick to clean and creates vastly improved working conditions.

Safety

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.

Controllability

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.

Versatility

Induction hobs offer superb versatility in main kitchens, front of house and for event catering.