Plancha cooking has several unique factors that can make it the optimum cooking method in many situations.

Feature - Low heat input high heat output.

Benefit - Most of the energy input into the plancha is not pumped out in the form of radiation but is held until conducted into the food by contact between the food and the plancha.

Effect - The plancha energy use is low.

How - The Control Induction plancha uses a very thick cooking plate with a complex internal structure of shape and materials which hold the heat in the main cooking zone and does not radiate heat. Although the cooking surface might be at 250°C, a thermal image camera will only register heat output of 100°C due to the low thermal emissivity of the plancha plate.

Feature - Even and predictable temperature on the plancha. Take a look at this plancha video on YouTube.

Benefit - On the main plancha cooking area the heat is even to within +- 3%. The Control Induction plancha also gives ultra fast heat recovery of temperature into the surface of the plancha when food is placed on the cooking surface.

Effect - Even and consistent cooking, the same results every time.

How – The Control Induction plancha uses a very thick plate with a complex internal structure of shape and materials which hold the heat in the main cooking area reducing conduction to the very edges where it would be wasted. Allowing heat to build to a very even temperature and the high conductivity and high heat capacity of the materials rapidly reheat the plancha cooking surface when food is placed on the plancha temporarily cooking the surface. The heat replacement by conduction is far faster than heat replacement by a flame or even an induction hob, this fact is the key to perfect cooking.