Cooktop downdraft ventilation units that suck away the fat and smells directly next to the pots have clear advantages over the old extractor hoods. We took a look at the latest systems at the Living Kitchen.
Innovative technology in 60 cm width, with solid stainless steel frame and the new convenient Twist-Pad operating feature, controlled electronically in 17 output levels. With three cooking zones, one of which is a 28 cm zone for extra-large pots and pans.
And with the new convenient Twist-Pad operation feature, controlled electronically in 17 output levels. The cooking zones in different formats feature automatic pot detection, thus permitting varied combinations of pots and pans. Cooking with induction means cooking precisely. This is why professionals and star cooks have long appreciated the advantages of this technology: an induction hob from Gaggenau reacts almost as fast as gas, but generates far less undesirable heat. No more energy is lost in the room because the hob itself does not heat up, but is sent directly to the bottom of the pan. The heating up time of the induction hob is also clearly shortened. No heat is generated on the zone itself so things can no longer burn as fast making cleaning very much easier. Numerous practical additional functions such as automatic quick boil and cooking timer or the booster function make cooking with the CI 262 a convenient pleasure.