Wondering why chefs flip out on a busy night? How would you like to be working for 10 hours in 40° heat? Most of the heat comes from old-fashioned stoves - the design's hardly changed in 80 years, but now there's a better way.

Induction stoves can handle high temperatures, such as cooking steaks and stir fries, down to accurate low-heat settings for tempering chocolate  and delicate sauces. There's no risk of fire from a naked flame, and the glass range top remains cool to the touch. It makes a dramatic difference to the temperature of your kitchen.