Professional induction hobs allow cooking without flame thanks to an advanced heating system based on a magnetic field. When a suitable metal container is placed on the surface, the inductor activates the electromagnetic field, generating heat directly in the bottom of the pan.
This technology ensures fast, even heating with minimal energy dispersion, making induction hobs ideal for bars, delis, restaurants, kiosks and all professional kitchens that require speed and precise temperature control.
To use an induction hob correctly, cookware must have a magnetic bottom. The check is simple: place a magnet on the bottom of the pot. If the magnet sticks, the cookware is compatible. Otherwise, the hob will not detect it and will not activate.
The glass-ceramic surface allows effortless cleaning, while the stainless steel structure guarantees strength and long-lasting performance. Compact versions, touch-control models, digital timers and dedicated WOK plates are available for any professional need.
Only cookware with a magnetic bottom. Place a magnet under the pot: if it sticks, the cookware is induction-ready.
Yes, because heat is generated directly in the bottom of the cookware, reducing heating times.
Very safe: they activate only with compatible cookware and switch off automatically when removed.
It is recommended to avoid metal utensils to prevent scratching the glass-ceramic surface.
Wait until the surface is cool and use soft cloths and non-abrasive detergents.
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