High-tech à la carte: Cooking with EGO Induction.

How Induction works.

Inductive cooking works fundamentally different from conventional cooking technologies like gas or radiant heating elements heat is generated in the pot itself. No open flames or heated surfaces are necessary.

Electrical current is passed through a coil made out of copper  [*1.]. So a high- frequency electromagnetic field is created  [*2.]. This induces an alternating current in the pot  [*3.]  heat is generated.

Controlling the inductive cooking process is very direct and instant the material of the pot itself is heated and transfers this heat to the content.


Heat is generated solely in the pot (and indirectly where the pot is in contact with the glass surface). The uncovered part of the surface stays cool. 

  • Cold cooking
  • Minimized (low) risk of burning
  • Pot detection


Heat is generated directly in the pot without any detour via heating up another medium.

  • Highest efficiency
  • Reduced energy costs
  • No losses of surrounding heat
  • Automatic pot size adjustment *>>* No waste of energy in case of smaller pots


Induction is a pleasing way of cooking.

  • Fast reaction
  • Exact and easy to control
  • Fast parboiling saves time (booster option)
  • Easy to clean (low temp surface)
  • Pot detection allows wide range of pot sizes
  • Pleasant room climate is ensured since induction cookers emit very little heat


Cooking with induction technology is almost two times faster than cooking with traditional radiant heating elements and more than two times faster than with gas.

Boiling time comparison
Technologies Power [kW] Boiling time [min] for two liters of water
High-end Induction (G5) 3,7 3:51
Entry segment Induction (Basic 2) 3,0 4:34
Gas 3,1 8:20
Radiant Heating Elements 2,3 6:58