Induction Cooking
Borrelli induction cooking heats the pan directly for fast, controllable, efficient cooking with far less waste heat into the kitchen — flat induction hobs for a compact or à la carte station, and a 3500W wok induction hob for a dedicated wok setup.
Clean and precise, and it keeps a hot kitchen cooler. Pairs with ferrous cookware, or a wok shaped for the induction well.
- Heats the pan directly — fast and efficient
- Flat induction hobs (2000W and 2800W)
- 3500W wok induction hob
- Precise, controllable heat
- Far less waste heat into the kitchen
- Needs ferrous / induction-shaped cookware
Induction suits efficient, low-waste-heat cooking and a dedicated wok station. For open-flame boiling and searing across several pots, gas is the traditional pick.
→ Gas hobs, induction and woks compared in our Cooktop & Wok Buying Guide.
Do I need special cookware for induction cooking?
Yes, induction cooktops require cookware with a magnetic base, such as most stainless steel and cast iron pots and pans.
Is induction cooking energy efficient?
Yes, induction heats cookware directly rather than the surrounding air, which generally makes it more energy efficient than gas or standard electric cooking.
Is induction cooking safer than gas?
Induction surfaces stay cooler than gas flames and traditional hotplates, which can reduce the risk of burns and lower ambient kitchen heat.
How many cooking zones do I need?
This depends on your menu and service volume; higher-volume kitchens generally benefit from multi-zone induction units.