Professional and amateur chefs are enthusiastic …

… due to the short time for parboiling and the precise adjustability of the heat. This innovative technology needs considerably less energy than traditional cookers or gas cookers: the heat is generated directly in the bottom of the cookware and released to the content.

A further advantage is the low risk of burns and an even temperature distribution. The energy supply and precise adjustment allows cooking to perfection.

All of those advantages can be achieved with every premium cookware: Thanks to cold sprayed induction layers!