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Siemens full-surface induction cooktop lets you arrange the pans wherever you like


April 19, 2012

Siemens' full-surface induction cooktop allows up to four pieces of cookware to be placed anywhere on its surface

Siemens' full-surface induction cooktop allows up to four pieces of cookware to be placed anywhere on its surface

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Earlier this year at CES 2012, Siemens subsidiary Thermador unveiled its Freedom Induction Cooktop that allows pots and pans of various sizes to be placed anywhere on its surface instead of being constrained to fixed cooking zones. Now Siemens has shown its own full-surface induction cooktop that provides the same freedom of cookware placement.

Unlike other induction cooktops that use four inductors under a ceramic surface to provide four fixed cooking zones, Siemens’ unit boasts up to 48 conductors to form a continuous cooking surface. Placing a pot anywhere on the ceramic surface activates a group of induction modules that automatically interconnect to form a single unit that can be controlled like a dedicated cooking zone.

The surface can accommodate up to four pieces of cookware at once, with a color TFT touch screen displaying the size, shape and location of each piece. Power can be individually adjusted via the touchscreen and if a pot is moved, the display automatically updates and the power levels are automatically transferred to the new position.

Operating instructions in up to 15 languages can also be viewed in the cooktop’s display. Siemens says that because heat is only produced where it is needed, the unit is more energy efficient than fixed cooking zone induction cooktops.

Siemens is currently showing its full-surface induction cooktop at Eurocucina 2012 as part of the Milan furniture show and it recently picked up a red dot product design award 2012 for the unit. The company is currently offering two models, one for flush-mounted installation and the other a surface mounted version with a stainless steel frame. Both measure 80 cm (31.5 in) wide.

Source: Siemens

About the Author
Darren Quick Darren's love of technology started in primary school with a Nintendo Game & Watch Donkey Kong (still functioning) and a Commodore VIC 20 computer (not still functioning). In high school he upgraded to a 286 PC, and he's been following Moore's law ever since. This love of technology continued through a number of university courses and crappy jobs until 2008, when his interests found a home at Gizmag. All articles by Darren Quick

Does have to be the same rectangle as a normal stovetop? Im looking for a stove that takes 4 but in a row that can be fitted close to the wall and out of reach of little people.


I like it. However my current cooking top is 35.5 (90cm) wide, so it would entail replacing all the Canadian blue eyes Anothorsite stone, so that would add another $10.000 to the bill. Hopefully they'll bring out more sizes.


9.0 (90% power?) is too hot for fish and garlic! (image 2 of 4) ^^

Trux Tee

Interesting - but still think the biggest revolution would be a cooker that can deliver heat at a know temperature (measured in the pan) for a fixed time. Not that difficult, surely.

Richard Vahrman

It's still not gas. Forget it.

Dan Veronese

The "con" with all induction stovetops is they require ferrous metal cookware. That means cast iron or lower grades of stainless steel.

Top grade non-magnetic stainless pans either won't work or works very poorly. Copper plating also tends to interfere with the magnetic coupling required for induction heating.

Gregg Eshelman

can it be deigned to switch off if water has boiled away?

Vered Shalom

I found a solution to the "magnetic" material problem. Unless what you are cooking something that is quite dry, you can simply drop a slug of magnetic stainless steel into the food itself and see it do its job ! Should work with Corelle - Pyrex or non magnetic metallic utensils.

At present I use a four burner gas stove. Quite often have 4 different items cooking at different heat levels. I may also need to quickly move one to a non ACTIVE burner to either prevent over cooking or charring the food while having to stir another at a steady rate. The all area idea would be not only totally useless but detrimental.

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