ControlInduc® blocks the temperature at 250°C/485°F
Multi-layer material to the edge with special alloy
Stainless steel handle - cool on electric cookers
Surface treatment: Silvinox®
Round base
Wok ControlInduc
No more overheating. Even at maximum force, the wok regulates the temperature (max. 250°C/485°F).
Many consumers and chefs often have problems finding the correct temperature for frying meat or fish. When the food is overheated, it burns and sticks to the bottom of the pan. A product with a non-stick layer prevents the food from sticking, but at specifically high temperatures, the coating will disintegrate and loose its non-stick properties.
Demeyere produced the first woks with the ControlInduc system that limits the maximum temperature to 250°C/485°F on induction cookers. Even at full power, the wok will regulate the temperature.
Up to +/- 220°C/425°F, this product, incorporating the ControlInduc system will heat up normally like any other wok, but above that temperature the energy of the inductors will gradually decrease and stabilize somewhere between 245°C/475°F and 250°C/485°F. Then, it automatically adjusts itself as to how much power is required to keep this temperature or to compensate for the heat lost in the air or the food.
Additional Information
Hersteller SKU
40850-236-0
Alternative SKU
1005161
Weight (in kg)
2.3600
Manufacturer
Demeyere
Series
DEMEYERE Specialties
Material
18/10 Stainless Steel
EAN
5412191569368
Diameter
36 cm
Volume
6 L
Height
10.5 cm
Suitable type of stove
Ceranfeld, Elektro, Gasherd, Induktion
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Demeyere G.C.V. is a family business founded in 1908 and now based in Herentals near Antwerp in Belgium. In the field of manufacturing stainless steel culinary cookware, Demeyere G.C.V. achieved world reputation. Demeyere products are used by both chefs and home cooks throughout Europe, America, Asia and Africa.
During several generations, Demeyere G.C.V. We have developed high-quality stainless steel cookware, designing an extensive mix of different products and series to meet the needs of the most demanding consumers and chefs. Demeyere G.C.V. strives to always deliver the highest quality in terms of performance, comfort, safety, health and durability. The joy of healthy cooking is perfectly rounded off by our sense of design.
Combined with specialized expertise, Demeyere G.C.V. a self-developed, extremely modern and adaptable technology in order to be able to master the most difficult and diverse culinary challenges. Our cookware is the only one in the world that uses technology tailored to the cooking processes and methods relevant to the respective product.
So let's discover together what Demeyere G.C.V. has developed something new and why it is so unique to have these exclusive cooking experiences so that you can enjoy them for many years to come.
Demeyere G.C.V. is part of the ZWILLING J.A. Henckels Deutschland GmbH.
Philosophy and vision Technology tailored to the intended use In addition to your indispensable knowledge, love and patience, it is also important that you use the right dishes when cooking. Professional chefs know only too well that each cooking method requires specific cookware. Designing new products always begins with analyzing the cooking processes typical for each product. Our engineers then uncompromisingly develop and design exactly the technologies that meet these requirements. Intensive collaboration with renowned chefs, home cooks and housewives around the world has helped to develop cookware that simply achieves better results when cooking.
Technological innovations Our principle of continuous development means that Demeyere G.C.V. always presents the most modern and powerful technology. In the late 1960s we were pioneers in the use of pure aluminum sandwich flooring. Years ago we developed our Silvinox surface treatment, which is still unique. Today, TriplInduc, our 7-ply material (with a thickness tailored to the typical cooking process), InductoSeal and ControlInduc® are world firsts from our company. And what do you think of our handles made of solid, cast stainless steel, which are usually still cool enough to touch even after hours of cooking?
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