INDUCTION COOKING MADE EASY
With The Conversational ChefPopular in Europe for years, Induction cooking is now taking America by storm. But electromagnetism – who understands how it works? While preparing a pork chop dinner, Wolf’s Chef Coleman shows you how easy it is to cook with induction, and demonstrates its unique benefits. Almost instantaneous temperature response. Practically no wasted heat. And the full range of control – Coleman sears chops, reduces a pan sauce, melts chocolate without scorching. You’ll be inspired to try induction cooking too.
Magic? No, magnets.
In induction cooking, the electricity flows through a coil to generate a magnetic field under the glass ceramic surface. When an induction-compatible pan is placed on the cooktop, currents are induced in the pan and instant heat is generated. The cooktop doesn’t heat up, the cookware does. It’s a cooking technology of startling precision, power and efficiency.
Cooks as good as it looks
Underneath its sleek contemporary exterior, Wolf induction cooktops are pure performance instruments, delivering lightning fast high heat or very low lows for delicate simmers and melts – a finesse that other induction cooktops may not be capable of. With up to 40% faster temperature response than gas or electric, induction cuts down on your prep time too.
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