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Induction is the first technology since the beginning of time that offers all of the benefits of cooking with gas, with none of the drawbacks. Until now, gas has always outperformed electric cooking surfaces. A professional chef would have never believed that an electric cooktop could be superior to gas...but now it's a fact, and seeing is believing!

Induction offers the following benefits and performance advantages:

	Faster.
	Because energy is directly transferred within the pan metal, induction heating is extremely fast - even faster than gas. In the foodservice industry time is money and a faster cooking surface results in shorter preparation time. And we all know what that means...increased profits!
	Safer.
	Induction is obviously much safer than gas or other electric surfaces since there is no open flame, red-hot coil or other radiant heat source to ignite fumes or flammable materials.
	Cleaner.
	With no grates or grease catch to worry about, clean up is a breeze. Just use a damp cloth and wipe over the flat, easy-to-clean surface.
	Cooler.
	Almost no ambient heat is produced since all the heat is being generated in the pan itself. This means a much cooler work environment. And where does all that unused heat go that's produced by a gas or traditional electric range? Right into your kitchen, which can dramatically increase cooling costs!
	Cheaper.
	Induction cooking is far more energy efficient than gas or traditional electric ranges. In fact, when using an induction cooktop, 90% of every dollar you spend on energy goes right where you want it - in the pan! Gas delivers only 55% to the pan and traditional electric about 65%. In addition, when you remove the pan from the induction cooking surface, the cooktop immediately goes into standby mode, which uses almost no energy whatsoever.