Until a few years ago, many chefs looked at professional induction cooktops with distrust; today almost every restaurant of a certain level uses them. Why? Greater precision in temperature control, more uniform cooking, energy efficiency, less heat loss, no CO2 emissions, speed (water on an induction cooktop boils in half the time compared to a gas cooktop), and better hygiene. Compared with radiant or halogen-type cooktops, the induction cooktop also provides greater energy efficiency, saving about 30 percent. AD glass-ceramic induction cooktops are the perfect solution for your professional kitchen.
