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Induction is the only cooking surface that not only provides ultra rapid & precise heating, but also saves an astounding amount of energy!
An induction hob has a smooth, glass surface on which the pots and pans are placed, with elements located beneath the surface. By placing an induction-ready cooking vessel on a live induction hob, a reaction is generated between the cookware & magnetised coils situated beneath the induction hob surface. This magnetic reaction creates a warming effect within the cooking vessel itself (not the induction hob). This way, the heat that will cook your food is actually created in the pot: in other words, the pot itself becomes the heat source, not the induction hob! For this reason the induction hob can detect whether cookware is present by monitoring how much power is being absorbed and will automatically turn off when cookware is taken away.
Induction is the first technology that offers all of the benefits of cooking with gas, with none of the nasty drawbacks. Until now, gas has always outperformed electric when it comes to cooking in a professional kitchen. A chef would have never believed that an induction hob could be superior to gas. Now it's a fact, and seeing makes believing! Added together will the below benefits, maybe it’s time for you to switch to induction cooking.
Faster - Because energy is directly transferred within the pan metal, cooking on an induction hob is extremely fast – up to 50% faster than gas or electric. In a busy kitchen time is money, and a faster cooking surface results in shorter preparation time.
Precise - Induction hobs are synonymous with precision and control. Induction is similar to gas in this aspect, in that the changes in the temperature settings will translate instantly to the food being cooked. Not only will you be able to boil water very fast, but you will also be able to take foods from a rolling boil to a gentle simmer in approximately 3 seconds!
Efficient - Induction cooking is far more energy efficient than gas or traditional electric ranges. In fact, when using an electric induction hob, 90% of every pound you spend on energy goes right where you want it - in the pan! Gas delivers only 55% to the pan and traditional electric about 65%. In addition, when you remove the pan from the induction hobs surface, the induction hob immediately goes into standby mode, which uses almost no energy whatsoever.
Safer - Induction hobs are much safer than gas or other electric surfaces, since there is no open flame, red-hot coil or other radiant heat source to ignite fumes or flammable materials. The surface remains cool to touch as the technology heats only the area at the base of the cookware. The induction hob will not activate unless cookware is detected and will automatically switch off if no cookware is detected for over a minute.
Cooler - Traditional gas or electric ranges waste up to (and usually more) than half the heat they generate. The waste heats the kitchen instead of the food and contributes massively to structural cooling costs. With an electric induction hob, almost no ambient heat is produced, since all the heat is being generated in the pan itself.
Cleaner - The cooler surface of an induction hob reduces burnt on foods, therefore clean up is quick and easy. Just use a damp cloth and wipe over the flat, easy-to-clean surface.
Add an induction hob to your sous vide process to create that perfect combination of consistent cooking results, enhanced taste and texture.