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Press features, product news, and the case for cooking electric — from the team building the future of induction in Reno, Nevada.
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Why chefs are switching from gas to induction cooking
Why chefs are switching from gas to induction For a long time, gas was the default in pro kitchens for one reason: it felt like control. Flame size looked li...
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Reno entrepreneurs seek to take induction cooking outside
A showroom in a nondescript industrial building in south Reno is ground zero for a company that intends to disrupt the cooking appliance industry.
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Why Induction? The Modern Cooktop Technology Changing Kitchens Everywhere
Unlike gas or electric ceramic cooktops, induction doesn’t heat the air or the glass surface—it uses electromagnetic energy to heat your cookware directly. T...
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The little-known health risks to cooking with gas indoors
Why Cooking with Gas Could Be Harming Your Health — What the Research Shows
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Should gas cooking in the home be banned for health and safety risks?
Gas appliances, especially cooktops and ranges, pose hidden health and safety risks in the home. When gas burns, it releases pollutants like nitrogen dioxide...
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10 reasons to transition from a gas cooktop to an induction cooktop
Switching from a gas to an induction cooktop offers faster cooking, greater energy efficiency, and precise temperature control — all while making your kitche...
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Eight families of professional induction appliances — engineered on one platform, finished to match across the kitchen.
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