French manufacturer of professional induction cooking equipment
3 articles in the category:
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The impact of induction on reducing ambient heat and improving staff comfort in the kitchen
Published : 12/03/2025 | Categories :In a professional kitchen, stoves and heating equipment generate ambient heat that can quickly become overwhelming. Teams are exposed to fatigue, stress, discomfort and a noticeable drop in performance. Using induction is an ideal solution to effectively reduce these constraints.
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The latest innovations in induction cooking: what advances in 2025?
Published : 03/05/2025 | Categories :Induction cooking, already acclaimed by many Michelin-starred chefs, continues to evolve over the years. In 2025, induction hobs will be equipped with ever more innovative features: interactive interface, connectivity, intelligent sensors... new technologies will further enhance the appeal of these exceptional stoves. What advances for induction cooking in 2025? In this article, we take a look at what's new!
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Vitroceramic vs induction: what are the differences and what choice for a chef ?
Published : 03/04/2025 | Categories :In a sector where efficiency dictates profitability, the choice of cooking equipment is a true performance driver. A service that starts with a slow cooktop means a dish served late, an impatient customer, and a team under pressure. In this article, discover the face-off between two key cooktop technologies: ceramic vs induction. What are their differences and how do they perform? Which technology should professional kitchens choose?