Wolf 30" Contemporary Induction Cooktop-Black

Product Overview

• Three elements and a bridging option accommodate different pan sizes and dish preparation.

• 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.

• Our frameless contemporary induction cooktops can be mounted flush with the top of a countertop or sitting on top of the countertop surface.

• Whether you're shopping for appliances or have questions about those you already own, our Customer Care team has a reputation for service that’s as exceptional as our products. They're based in Madison, Wisconsin, just footsteps from our factory, and are standing by to provide expert, friendly, problem-solving support.

• No worries about leaving a hot burner on, because elements can't be energized without an induction-compatible pan on the surface (such as cast iron or magnetic stainless steel).

• Turn an element up or down, and the temperature response is instantaneous – up to 40% faster than gas or electric. Think of the fast boils!

• Delivers lightning fast high heat or very low lows, with a melt setting for gentle heat and a true simmer setting to prevent scorching – a low-end finesse other induction cooktops may not be capable of.

• Built with superior-quality materials, Wolf products are designed to last a minimum of 20 years under far heavier use than any home cook will ever subject them to. To ensure reliability, engineers stress-test our designs under laboratory conditions that simulate years of use. Major components are tested and subjected to extreme stresses prior to going into the final design of the unit, and every major function of every completed product is tested before shipping.

• With magnetic induction, the cooktop stays relatively cool, while the cookware heats up, fast and with perfectly distributed heat. Safer to operate, and easier to clean.

• Almost no heat is wasted or lost into the air during cooking because energy is supplied directly and only to the cooking vessel.

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