Although it produces all the power of traditional cooking methods, induction is the most energy-efficient cooking method on the market. Our equipment is 50% more efficient than halogen and 86% more efficient than gas, and also saves you money on extraction costs as there is no requirement for expensive gas cut-off equipment.

Induction can help you to achieve your green credentials as the equipment produces no poisonous exhaust gases or wasted background heat. All carbon deposits created during cooking are eliminated, preventing unhealthy carcinogenic carbon particles from entering the air.

You can expect happier and more productive chefs with induction. The induction heats only the pan and its contents, not the hob surface, resulting in a significantly cooler and more pleasant working environment in the kitchen.

With power settings from 1 through to 8, chefs have much more control over their cooking than they do with gas. Whether you are simmering, boiling, frying, or wok cooking, the user has precise control over the heat and the cooking.

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 besides, the Pan Sensor avoids heating of utensils left on the hob surface.