Professional cooking with induction

If you enjoy conjuring up culinary delights, you will love the innovative induction hot plates from Bosch. They combine the advantages of gas and electric cookers in one appliance – and provide maximum user convenience.

Turbo heat
Induction hot plates create heat precisely where needed – right in the pot. An electromagnetic field is created directly under the pot at extremely high speed. A pot with 2 liters of spaghetti water boils up to 60% faster than standard glass-ceramic hot plates! The advantage is clear: The fast cooking speed saves a great deal of time and gives you more time to enjoy the meal afterwards.

Precise temperature
With the induction principle, the heat can be regulated as quickly and precisely as with a gas cooker. When briefly frying meat, the pan heats up immediately. Set the temperature lower to allow the food to simmer and the pot cools down straight away.

That makes it much easier to  cook short-fry dishes, fish and meat exactly like you want them to be.

The fast, targeted heat also reduces cooking times for vegetables, casseroles and wok dishes and so preserves all vitamins and nutrients in the food. Induction saves time and supports healthy cooking.

Maximum convenience
Even if you spill something, induction hot plates provide maximum convenience and clean easily. Since the hot plates are not actively heated, sauces that boil over or spilt liquids cannot burn on them. Simply wiping the hot plates with a moist cloth is enough to make them shine again. It could not be easier!

Greater safety
Induction hot plates also protect your fingers. Since they are not actively heated, you cannot burn your fingers even when the cooker is in use.

The advanced induction technology means exceptional cooking and fulfils your highest demands. For more precision, convenience and safety in every kitchen. We bet you will taste the difference!

Tips from stars

Our star chefs from the Vox "Kochduell" TV show tell you why they have been cooking with Bosch induction cookers for years and why the advanced technology is worthwhile for hobby cooks at home:

Frank Buchholz, Head of the "Meisterhaus", Unna
Professional Chef Frank Buchholz swears by induction cookers from Bosch because they are suitable for all dishes: "Regardless whether the ingredients need slow simmering or short frying – important vitamins are preserved." He sees another advantage in the targeted heating of cooking utensils: "When cooking sauces and juices, nothing can burn on the sides of the pots, since the heat only radiates from the bottom."

Harald Schultes, star chef at the birthday party of Pablo Picasso
Schultes also appreciates the advantages of Bosch induction cookers: "Induction is the fastest way to cook. The temperature can be regulated more precisely and no energy is lost, since the heat is created in the pots and pans themselves."

Rainer Mitze, famous for cooking workshops on the Club ships AIDA Vita and AIDA Cara
Master Chef Mitze is a specialist for fine creations. Induction is the best method for him, too: "Meat, fish and shellfish are cooked more gently," Rainer Mitze explains.

Carsten Dohrs, a well known young German chef
The talented chef works in the Hotel "Bühler Höhe" and elsewhere. He has had good experiences with Bosch induction cookers: "Vegetables boil faster and the vitamins are not destroyed. Briefly fried meat, fish, vegetables and wok dishes are especially suitable."

Top chefs value the speed, precision and comfort of Bosch induction hot plates. They have many advantages that an increasing number of hobby cooks also wish to enjoy.