Can keep up to 100% with a professional induction field ...

We own a restaurant and have been working for 11 years only with a very high-quality induction hob with four hobs.
Because of this fact is our private own kitchen, which is located in the same house, rather spartan.
Until recently, I am my passion the processing of fruits, berries, etc. followed for special jams, jellies, chutneys, ... on an ancient hotplate. Down in the operation would disrupt that.
My old board has after intensive use now times but given up the ghost.
So new and induction please, if you have the time to know.
I can only say good !!!!!!
The temperature control is even better than down in our kitchen. I made my fun and my record made my chefs are available to test how their opinion is. They're very excited - that's saying something, because the cut every day at least 400 food by induction plates out.
The hob has easily survived a whole day under "constant stress" in our restaurant kitchen - is now "boiled down" in any case!
We are very positive noticed that suitable cookware is very well recognized and immediately.
The hob is working efficiently with our restaurant cookware, as our professional oven. This is of course water on my mill ... for details would lead too far.
Buy recommendation of my chefs and me!