Induction is much safer as there are no naked flames or directly heated surfaces. It is therefore virtually impossible to ignite a spillage. If no pan is present, energy cuts off automatically into standby mode and in addition the Pan Sensor avoids heating of utensils left on the hob surface. Induction hobs can be used in many situations where safety restrictions are in force, such as airports and laboratories.
Induction hobs are much more responsive than gas, particularly as the hob surface is not directly heated. Power settings from 1 through 99 give precise control. For sauces, simmering, boiling, griddling, frying or wok cooking, induction offers the most precise control.
Induction hobs offer superb versatility in main kitchens, front of house and for event catering.