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Why an Induction Cooktop is GreenBossino brings the kitchen experience to a whole new level with advanced, efficient induction cooktops. Now, professional cooks in commercial kitchens can enjoy higher productivity, substantial energy savings, safer cooking environments and, most importantly, quality food. Induction technology transfers energy directly into any magnetic cookware, for faster, more energy-efficient cooking, making this our most efficient cooktop ever. Induction cookers are faster than gas and more efficient than electric. They are easy to control for precise heating and unmatched results. The induction cooktop’s surface remains relatively cool, reducing the risk of injury and allowing for easier cleanup. And with the Bossino induction cooktop’s significant energy savings come lower utility bills and a cooler, greener kitchen.
It’s faster. A Consumer Reports test found that the fastest induction cooktop boiled six litres of water in eight minutes, almost twice as fast as gas and electric stoves. It’s safer. Only the cookware gets hot, not the cooking surface: If accidentally turned on, the stove stays cool until you add a pot. There are no exposed flames or coils. It’s cooler. While induction heats food faster, the cooktop doesn’t heat up the stovetop or the kitchen. It also makes spills easy to wipe clean. It’s innovative. There are now free-standing and built-in ranges with full induction or hybrid cooktops, which have both electric and induction burners. New “zoneless” models allow you to cook anywhere on the surface, not just on marked zones.
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