Tastes vary, and so do stoves

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In times past, there was only one firing place for cooking. Nowadays you can choose between gas, radiant and induction. Each of the three options has advantages and disadvantages. Did you know that glass-ceramic is the only material in the world that works with all three types of heat?

The professional

Gas is and remains the undisputed number one when it comes to precision and passion for cooking, and is the first choice of many professional chefs. The desired operating temperature is quickly reached, and gas is usually cheaper than electricity. Nevertheless, cooking with gas requires some skill. Even though the temperature of the gas flame is consistently high, the smaller the flame, the less surface is heated. It also requires a certain hankering for cleaning, since wiping the uneven surfaces might involve breaking a sweat. Anyone who doesn’t shy away from gas and cleaning will enjoy cooking with gas.

The kitchen darling

Radiant stoves (red-hot cooking zones) are the favorite of many chefs around the world. They are sturdy, resilient, and not just used for cooking, but also to keep warm. The heat is easily controlled, but does not cool off as quickly as a gas stove. The residual heat is perfect for warming plates, for example, thereby saving energy. But be careful, you can quickly burn yourself too, so watch those hands! Clean-up is quick and easy, but make sure to remove coarse soiling with an appropriate glass-ceramic scraping tool and to use a suitable glass-ceramic cleaner.

The modern one

Induction stoves are the latest rage in many households and combine the advantages of the aforementioned two. They heat and clean up quickly. Copper coils under the cooktop generate an electromagnetic field. This specific type of heat generation uses less energy. Another advantage is that the cooktop itself is not heated, but rather the base and surface of the pot or pan placed on the induction surface. This means the heat can be more precisely controlled than with gas. But it only works with cooking utensils made of ferromagnetic material. Most commercial pots and pans are now suitable for induction. You can test this by holding a magnet to the base of the pot. If it sticks, your pot is suited to induction. Induction stoves are usually a bit more expensive than conventional ones.


Stoves are the heart of the kitchen. What counts in the end is which best suits you and your cooking habits. Just as every pot has its lid, there is also a stove to fit you.


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