AMT Gastronorm 1/1 - 2cm with BBQ surface & handles (Inducti

A: A hob stage. Mark and sear on the hob, then move the same pan into the oven or a rack. Without it, the searing has to happen in another pan and the food is transferred.

A: Yes, because it removes a transfer per batch and keeps everything that browned in the pan. Over a service that is both labour and yield.

A: No, and it should not be sold as if it will. The zone heats one area; the rest is conducted. Treat the heated area as the searing zone and move items outward as they are marked.

A: It can. Sear in the hot area and hold in the cooler part, which turns the gradient into a small production line rather than a defect.

A: The widest available, or a bridged zone where the hob offers one. On a 1/1 footprint, zone width does more for the result than output does.

A: Yes. The induction base does not change external dimensions, so it goes into the same ovens, racks and trolleys as the rest of the range.

A: On modest equipment, sometimes. A wide gas burner spreads flame under more of the base than a single zone reaches, which is worth knowing when advising a mixed kitchen.

A: The ridge tops are thin relative to the base and reach temperature quickly, so an empty pan on a high setting is where the damage happens. Worth stating to staff plainly.

A: Induction kitchens that want grilled items at volume. On a gas site the standard version does the same job for less.

A: The induction-compatible base, which is what makes the hob stage possible. Surface, handles, footprint and depth are identical.