Induction is available on freestanding, built-in and range cookers.
Simply put, induction is like having an individual heating element inside each pan. When a pan is placed on an induction hob, it completes a magnetic circuit below the hob’s surface, this creates energy within the pan’s base, which in turn heats the pan. As the heat is only heating the pan and not the zoned area no energy is wasted.
Difficult to handle tasks like melting chocolate directly in the pan and delicate sauces are made easy with outstanding low-heat performance.
One of the other many advantages of induction is speed, you can boil considerably faster than a ceramic hob and it is twice as fast as a gas hob.
Most pans with a metal ferrous base will work on induction, if a magnet connects to the base of your pan, it will work on an induction appliance.
Intuitive technology means you can pause, recall your last temperature or even programme when your hob turns off, helping you to achieve perfect results.
It’s nearly twice as fast as a gas hob and 30% faster than ceramic. You have the option of power boost which draws additional power when required – perfect for wok cooking.
The hob will not function unless a suitable pan is placed on the zone and if left unattended for a long period all cookzones will automatically turn off.
Induction cooking doesn't lose any heat through convection, so it's 30% more efficient than a gas hob and 25% more than a ceramic hob.