AMT Gastronorm 2/4 - 2cm deep with Handles (Induction)

A: In one respect, yes. A 2/4 is narrower than an induction zone is wide in places, so more of the base sits over the heat than on a 1/1. It is still not fully covered along its length.

A: As a pan with a hot middle. Work over the zone and use the ends for holding or finishing rather than expecting an even surface end to end.

A: Reheating and holding a service item in its own pan, most often. It goes on the heat, comes up to temperature, and goes back into the line without decanting.

A: It is faster and more direct, and it uses no water. A bain-marie is gentler and better for anything that will catch. Different tools, and most lines end up with both.

A: It can. There is little liquid to buffer the heat, so anything sugary or starchy will catch if it is left unattended. Advise low settings and stirring.

A: Yes. It runs on gas, ceramic and conventional electric as well as induction, which is what makes it the safer specification for a line built from equipment of different ages.

A: Induction service lines and front-of-house cooking stations, where the pan needs to move between the counter and a hob without changing container.

A: Only where a hob is genuinely in the workflow. Otherwise the customer is paying for a base they will never use, and the A25316G does the same job.

A: The body does. As with any handled pan, the handles are the dimension to check against the well.

A: An induction-compatible base. Fraction, depth, handles and coating are identical, so the choice comes down to whether the pan sees a hob.