Induction or gas?

Our customers make different choices, sometimes their choices are “forced”, sometimes they are choices dictated by the type of dishes on the menu.
Let’s see together some characteristics of induction.

For example, there is no doubt that it brings significant advantages in terms of living in the kitchen, safety, maintenance, cleaning and cooking speed.
However, the cooking method is different and there are still those who prefer the direct flame for some foods and some processes.

What do you think?