One myth induction advocates want to dispel is that it requires buying a new set of pots and pans.

In fact, standard iron and stainless steel are usable, only all copper-bottom or aluminium pans don’t work. For a simple test, if a magnet sticks to the pot, it’s usable.

The best choice are pots made of steel and cast iron, since their bottom is ferromagnetic. On the other hand, stainless steel, copper and aluminium have a very low electrical resistance and are not suitable for induction.

The only exception: specially-made stainless steel pots. Induction technology is especially well-suited to processes in which a lot of heat is required very quickly, such as Asian food. With Küppersbusch’s induction wok the recess of the wok is comprised of an induction field. If the wok is in the recess, the heat comes up immediately.

Hidden induction units are in the pipeline with the induction source under a special topping to be available in a range of colours and finishes. Show kitchens and buffets should find this multi-functional new unit especially attractive.