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What is inductive cooking?

When cooking on an induction stove, unlike conventional cooking systems, heat is generated directly at the bottom of the pot.

The vitrified clay serves only as a base for the cookware and not for heat transfer. A generator (converter) converts a 50 Hz mains current into a high frequency current of approx. 25000 Hz. In a copper coil, a so-called inductor, a high-frequency current generates an alternating magnetic field. This causes a flow of electrons in the ferromagnetic bottom of the pot and thus heating.

If you want to check if your saucepans and pans are suitable for induction, keep the magnet at the bottom of the saucepan. If the magnet gets stuck, the material is suitable for induction heating.

Important: As part of the system, pots and pans on induction hobs should be considered part of the system as should the rails on a sports car. Many pots and pans from low-cost manufacturers seem to have magnetic power, but they only work to a limited extent with our high-performance induction. Constant increases in productivity, maximum performance and the heating function often only work there with limitations!

All pots and pans in our range comply with this commercial induction and work optimally in all functions.

Your advantages during induction cooking


When placing a small pot on a large hob, no energy is lost because heat is only generated at the bottom of the pot itself. If there is no pot on the hob, the Megnet hob automatically shuts down and the power of the cooker hob returns to the power stage with minimal energy consumption.


It is not necessary to pre-heat the cooking zone as heat is generated at the bottom of the pot. Furthermore, the cooking time is even shorter than when cooking on a gas flame.


There is virtually no risk of burns, as the cooking surface is not hot, but only indirectly heated by the heat coming from the bottom of the pot. Thermal radiation, which is often a high heat load for cooks, is minimized. Setting the power to a percent accuracy saves the water bath (bain-marie) and prevents the food from burning out and boiling.

Saucepan and cooker manufacturers describe today's induction cookers as the third generation of appliances and are moving into the market with new developments. Induction cookers must be certified for radio protection, technical safety and network feedback tests. The adapted saucepan material is available and its use is definitely reasonable, as the suitable design of the saucepan bottom improves the cooking effect and heat distribution. For example, the layer of aluminium on the bottom of the saucepan leads to an even distribution of heat.

#induction #restaurant #chef Commercial kitchen equipment and services

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