Cooking Suite: Induction, Ovens, and Ventilation
Induction heats pans directly, reaching boils fast and holding silky simmers. It’s up to about 90% efficient versus roughly 40% for gas, and offers child locks, bridging zones, and easy glass cleanup.
Cooking Suite: Induction, Ovens, and Ventilation
True convection evens browning, while combi-steam preserves moisture and nutrients. Probe thermometers reduce guesswork, and self-clean or steam-clean cycles simplify maintenance. Comment with your favorite bake to receive tailored mode recommendations.