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  • Induction & Steam

    by Amy Gaeta, Fretz


    Popular in Europe for years, Induction cooking is now taking America by storm.  With magnetic induction, the cooktop does not heat up, only the cookware does, fast and with perfectly distributed heat that can boil water faster than gas, with almost instantaneous temperature response.  In induction cooking, the electricity flows through a coil to generate a magnetic field under the glass ceramic surface. When an induction-compatible pan is placed on the cooktop, currents are induced in the pan and instant heat is generated. The cooktop does not heat up, the cookware does. Induction is a cooking technology of startling precision, power and efficiency.  More and more consumers are choosing induction over electric and even gas cooking because of its performance, efficiency, safety features, and sleek design.

    Underneath their sleek contemporary exterior, Wolf induction cooktops and ranges are pure performance instruments, delivering lightning fast high heat or very low lows for delicate simmers and melts – a finesse that other induction cooktops may not be capable of. With up to 40% faster temperature response than gas or electric, induction cuts down on your prep time too.

    Wolf induction cooktops are available in 15”, 24”, 30”, and 36” widths.  Induction ranges are available in 30" and 36" sizes – the 36" size is exclusive to Wolf.  



    No ovens have ever been so versatile, so intelligent. Choose the cooking mode combining steam and convection that's ideal for your dish, and the oven's unique digital technology adjusts all the details of cooking. Bake bread, roast prime rib, even bring leftovers back to steamy, flavorful life. Everything comes out even better than you’d imagined. Case in point: filo-wrapped ice cream. Hot, delicate, crispy-brown pastry surrounds ice cream still firmly frozen. Astonishing. And impossible for any other oven.

    For reheating foods, no microwave or conventional oven can hold a candle to Wolf convection steam. From rice dishes to pizza to fine cuts of meat, you'll be astonished at the flavor and appearance. Even bread several days old becomes bakery fresh again. When leftovers taste fresh and delicious, you'll waste less food.

    Because the convection steam oven has so many functions, many consumers are opting to use this as a second oven in lieu of a traditional double oven and are even deciding to forego a microwave since a convection steam oven provides better, healthier results.  
    Available in 24” and 30” widths, Wolf Convection Steam Ovens have recently been updated to make them sleeker and more versatile than ever.  New models feature a touch control panel without buttons or knob to better match Wolf M Series and E Series wall oven models. In steam mode, the temperature can now be adjusted in 1 degree increments, allowing for precise Sous Vide cooking.  A few new modes have also been added including yogurt mode and spa mode for steaming towels and heating hot stones.

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