Italiano
Everyone loves induction cooking, right?
The induction cooker is efficient, fast, practical, easy to clean, etc…
However, the truth is: almost everyone loves induction cooking.
And, amidst that “almost”, many are restaurant chefs.
The main reason of that has to be found in the difficulty encountered by those possessing induction to perform some cooking techniques, such as sauté, mantecare (i.e. “creaming”, usually pasta), and flambage.
Or other types of techniques in which the cook wants to “trust” the fire: how much the flame must be fed, at what distance to keep the pan, how to incline the pan (in order to have more heat in a given point), and so on.
And then there’s always the cook who likes the flame.
And we in the catering equipment sector have to deal with that!
So, I’m able to provide any kind of cooking equipment you’d like!
