Professional Induction Cooking

Induction has been around for years, but it is only lately that many chefs are realising the benefits of this not so new technology.

Why Charvet customers love cooking with Charvet Induction:

In contrast to gas and electric, induction hobs create heat from within the pan using electromagnetic energy. Therefore, there is no delay in heat transference, as seen when using a gas flame to heat a saucepan.

Induction will boil a pan of water in half the time taken by a gas hob. This means you can get food on the table much quicker.

Not only do induction hobs raise or reduce heat energy immediately at the touch of a button, they also have a range of very accurate heat settings to choose from. This gives you more control over the exact temperature required in cooking delicate dishes perfectly.

Pans will always look like new and last a whole lot longer.

As the energy is supplied directly to the cooking pan, it makes induction cooking 90-95 per cent efficient compared with gas, in which about 35-65 per cent of energy used is lost to the atmosphere, heating the kitchen instead.

Therefore, induction will reduce the ventilation load in the kitchen, cutting install costs.

Charvet Induction Hobs

Charvet induction is high power – 5kW is the standard but we also offer 3kW – and both are designed with a minimum 10-year life available across Charvet 700, 800, 900 and 1000 series ranges.

Charvet can also supply an extra-long induction hob to special order, often specified for holding sauces during service.


Charvet induction multizone

A clever format that chefs love and trust

The Induction Multizone is a development to the traditional induction that offers so much more fexibility.

Combining four independent induction hobs set under a one-piece glass top, the hobs can be operated alone or ‘sequentially regulated’ to effectively re-create the flexible cooking power of a conventional gas or electric solid-top – without all the wasted heat and energy!

Available across the range of Charvet cooking suites, including Bespoke, PRO 800, 900 and 1000 series

Charvet is one of the few manufacturers of induction technology that is both robust and reliable enough to mount directly over an oven.

Pan-detectors sense when the cooking pan or pans are placed on top.

High heat settings in the centre and simmer settings on the outer hob make it ideally suited to using various sized pans for service, but the Induction Multizone is equally suited to heating up large stockpots for making stocks overnight, or boiling up big pans in the morning.

“There is increasing pressure on manufacturers to come up with more innovative prime cooking equipment that packs big firepower but from a smaller footprint. The Induction Multizone delivers Charvet’s proven reliable induction power, but in a clever format that chefs love and trust.” says Ian Clow, Carvet UK Sales Director.

If you are interested in induction cooking, call 01342 717936or email