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- Do I need a large amount of electricity and an expensive bill in order to run an electric kitchen?
No, we definitely overcome this problem typical of old electrical kitchens. The building and thermo-mechanic characteristics of our equipment guarantee excellent performances but low consumption. Additionally, the energy management computer system will reduce peaks of absorption and will allow us to enjoy a full running kitchen with a total power consumption a lot lower than expected.
- Inoxpiù ceramic glass hobs are similar to the infrared or irradiance hobs for homecooking?
The ceramic glass hob by Inoxpiù are induction hobs. The functioning and performances offered are extremely different.
Infrared and irradiance ceramic glass hobs heat by conduction and therefore can claim an energetic yield of less than 60%. Induction is the best way to avoid energy wastes, that is why induction hobs can reach an energetic yield of 97%. Visit the ENERGY SAVING section for a detailed explanation of the induction principles.
- Induction plates perform as infrared plates?
No, there is a big difference. Besides being much more energy efficient (see previous FAQ), induction also boasts the advantage of being much more resistant. Infrared plates work by conduction. This means the intermediate support, i.e. the ceramic glass, will also be heated up to several hundreds of degrees. The result is the glass become more fragile and undergoes much more stimulation, leading to frequent cracking. Induction hobs, on the contrary, do not warm up the ceramic glass, and therefore are not subject to this kind of accident.
- Do I need special pots for induction cooking?
No, regular pots made of irony materials commonly found in every kitchen are perfect for induction cooking. The only pots not suitable are those made exclusively of copper or aluminium.
But induction cooking has been spreading so quickly that nearly every producer today offers pans that are interchangeable for any kind of cooking: induction, gas or infrared.
- Is it possible to cook “sauté”?
Of course. The induction field works up to 4-5 cm from the ceramic glass. This means you can saute easily. The smooth surface of the induction hobs makes the cooking technique even easier: all it takes is a series of brisk slides of the pan back and forth to make the content “jump” around, sauteing.
- Are these kitchens very expensive?
Our equipment can claim a very good price/quality ratio. Ask for a quotation now, you’ll be surprised by the incredible improvements we can offer to your restaurant.
And the initial investment will be paid back but the increase in productivity and the dramatic savings you’ll experience in power bills, human resources, time and detergents for cleaning, rare maintenance, air treatment, infrastructures, insurance, etc. Learn more about all the advantages an Inoxpiù kitchen can offer you visiting the SYSTEM’S ADVANTAGES section.
- I already have a kitchen. Why should I substitute it?
Because an Inoxpiù kitchen allows you to work in a better environment and to improve your productivity and service quality. And because you can start saving on management costs from the first day, paying back your investment in just 4-5 years, depending on the case.
- My kitchen is very small. Will I still enjoy the advantages you offer or are they intended for large installations only?
We do not apply standard kitchens but we find the best solution for every single case.
Our kitchens are very suitable for narrow spaces since they optimize space and increase productivity per meter squared. Our customized solution can make a difference, allowing to you have a small but fully equipped kitchen even in small rooms.