Stalgast Induction Cooktop for Professional Kitchens, 500x500x380 mm

An induction cooktop heats pots and pans directly through electromagnetic fields, bypassing a traditional heating element. A coil beneath the ceramic surface generates a high-frequency magnetic field that induces currents in the base of ferromagnetic cookware. These currents produce heat within the pot itself, not the surface, so energy transfers efficiently and the surrounding area stays cooler. The method eliminates open flames and hotplates, reducing ambient heat and improving safety in busy kitchens.

To operate the Stalgast induction cooktop, place a compatible pot or pan with a minimum 16 cm base diameter on the ceramic plate. Turn the ergonomic knob to select one of eleven power levels; the work parameters display shows the current setting. The pot detection system automatically activates the field only when cookware is present, conserving energy and preventing accidental activation. Adjustable feet level the unit on uneven worktops, ensuring stability during use. When finished, remove the cookware and switch off the knob; the cooling system continues to ventilate until the internal components reach a safe temperature.

The cooktop is built around a robust ceramic plate that withstands the weight of pots up to 50 kg. The housing is constructed from stainless steel, providing durability and resistance to corrosion in a professional environment. Ergonomic knobs control the power levels, while the work parameters display presents the active setting in clear digits. An efficient cooling system prevents overheating during extended service, maintaining consistent performance.

An 8 kW power rating indicates the load on the electrical supply; this unit requires a 400 V three-phase circuit, standard in commercial kitchens. The 500x500x380 mm footprint fits neatly into a compact workstation, while the 50 kg maximum load allows large stockpots and heavy ingredients without risk of damage. The 400 V voltage matches the supply used by most professional catering equipment, avoiding the need for a separate circuit.

Cleaning involves wiping the ceramic plate with a damp cloth after each use to remove spills and residue. The cooling system vents should be kept free of dust and grease to maintain airflow. Adjustable feet can be cleaned underneath with a cloth, and the stainless steel housing can be wiped with a mild detergent solution. The robust ceramic surface resists scratches but should not be subjected to abrasive cleaners or sharp utensils.

The Stalgast induction cooktop is categorised under professional cooking equipment, specifically induction hobs for commercial kitchens.