Induction and infrared combination Ardox range, on an open stand with a
shelf, made completely out of stainless steel.
The range has six cooking zones:
Four induction cooking zones á 270 x 270 mm, each 5 kW
Two infrared cooking zones, one Ø 230 mm, 2.4 kW and one 270 x 270 mm, 4
The range combines the benefits of induction and glass ceramic infrared
– the induction zones have superior speed and efficiency
– the infrared zones can be used with also non induction suitable
Benefits of inducton cooking.
– induction zones produce virtually no excess heat to the kitchen
– considerably faster than an electric or gas range
– immediate reaction to power adjustment
– the zone itself does not warm up and is always cooler than the cooking
– spill-overs do not burn in the cool surfaces
– heat is produced only when a cooking vessel with min diam. 120 mm is
on the zone
– energy consumption significantly lower than that of an electric range
Because of the operating principle, the cooking vessels to be used on
the induction zones must have a magnetic bottom.
Best results can be achieved with steel vessels with either sandwich or
compoind bottom. Most cast iron cooking vessels work. Aluminium vessels
are not recommended to be used on the induction zones and they usually
do not work.
The back feet should be fixed into the floor.