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.
With the increasing acceptance of commercial induction cooking hobs it is no longer necessary to work in high temperature environments that are synonymous with commercial kitchens.