Wall Street Journal, April 30th, 2012: Induction cooktops haven’t taken off in the United States as they have in Europe, but a new segmented cooktop from Bertazzoni may appeal to Americans interested the technology but unwilling to give up their gas ranges completely. The product incorporates gas, an electric griddle and/or an induction cooktop in a variety of combinations. Induction systems are generally more energy efficient and can boil a pot of water much faster than gas. Read More>>

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