Induction technology: fast, responsive heat across 4 zones
Induction heats the pan itself rather than the glass, so the hob responds quickly when you turn the heat up or down. You get tight control for simmering a sauce or bringing water to the boil, and the surface around the pan stays cooler than on a traditional ceramic or gas hob. Bear in mind that induction needs magnetic cookware, such as cast iron or induction-ready stainless steel pans.












