Description
Induction puts the heat into the pan rather than the hob, and that single difference is what you notice first. Water comes to the boil markedly faster than on gas or ceramic, and the moment you turn the zone down the pan responds, so a sauce stops catching and milk stops climbing the pan.
Four zones cover the range of pans a kitchen actually uses, two rated at 1500W for everyday work and two at 2100W for a large pan or a fast boil, with nine power levels on each for fine control.
The touch slider is a genuine improvement over tapping a plus button. You run a finger along the scale and the zone follows, which is quicker and easier to judge when you are watching the pan rather than the controls.
Because the glass only ever gets as hot as the pan warms it, spills do not bake on and a wipe clears them. Residual heat indicators show which zones are still warm, and an automatic safety switch off cuts a zone that has been left unattended.
