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Induction puts the heat into the pan itself instead of heating the air around it, so very little energy is lost to the kitchen. It also boils water up to 50% faster than gas or conventional electric, which shortens the time a burner is drawing power at all.

Only with pans that have a magnetic base. The test takes a second: if a magnet sticks firmly to the underside, the pan will work. Cast iron and magnetic stainless steel are fine; aluminium, copper, glass and clay are not.

There is no flame and no exposed element. The heat is generated inside the cookware, so the glass top stays comparatively cool and the surrounding air does not get loaded with waste heat — which makes a noticeable difference to working conditions over a long service.

It depends on the rating. Most table-top and buffet units run on a standard 220~240V single-phase supply. The 8 kW and 12 kW floor-standing ranges need a 440V three-phase supply, so the connection should be planned with an electrician before installation.

There are no grates or burner heads to lift out — the top is a single sealed glass surface, so it wipes down flat at the end of service.