Cooking food that looks and tastes great is both an art and a science. And the right hob backs you up in both departments. Whether your kitchen requires a gas, electric or Induction hob, choosing an advanced model, like the ones in our Neue Kollektion, will ensure you’ll get the very best results.
Gas – great control and you can use any kind of saucepan on a gas hob.
Electric – less control than gas and slower to heat up and cool down than other types of hobs.
Ceramic – these hobs can be gas, electric or induction. They have a smooth surface and are easy to clean.
Induction – superior control and energy efficient performance – just like the MaxiSense® Induction Hobs in our Neue Kollektion.
Materials that work:
- Cast iron
- Stainless steel
Materials that don’t work:
With induction cooking, an electromagnet beneath the glass of the hob creates a powerful field, which heats the pan but doesn’t heat the cooking surface. Temperature levels can be adjusted almost instantly, making fine control possible. For example, heat can be gentle enough to melt chocolate directly in the pan. But you can also raise heat levels almost instantly to sear meat or fish. Induction is also extremely energy efficient. The moment a pan is removed, the energy field stops working and no more power is used.
You will need the right set of pots and pans to enjoy the advanced control and efficiency of induction technology. Most pans on the market today come with an electric coil on the bottom, allowing them to produce an electromagnetic field that transfers heat directly to the cooking vessel. If in doubt about your pans, the simplest trick is to see of a magnet will stick to the bottom of the pan. If it does, cook away!
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