The new Miele induction hobs bearing the TempControl logo are equipped with sensors (embedded in the ceramic screen) which permit precise temperature control: this prevents food from burning during frying. It is often forgotten that the temperature in a pan continues to rise during cooking, even at constant heat output. If the heat isn’t turned down in time, food easily burns on. With TempControl, sensors detect the characteristics of the material and the temperature of the pan. Power is then regulated automatically to ensure that food being fried is subjected to a uniform and constant temperature, irrespective of whether the pan lid is fitted or not. All the user has to do is to select one of three temperature levels. Level 1 keeps the temperature at 160°C and is ideal for frying eggs, fish and most deep-frozen products. Steak is best fried at Level 2 at a temperature of 200°C. Wok cooking and even baking pancakes, on the other hand, requires an even higher temperature: the Level 3 (220°C). Once the relevant temperature for a selected level is reached, a signal sounds. This ensures that a steak can be placed in the pan when the cooking oil is sizzlingly hot. TempControl does not require any special pots or pans or indeed any other accessories. The system adjusts automatically to the type of pot or pan, preventing mistakes in controlling temperatures. Miele hobs also feature a simmer setting used for continued cooking at a low output, for example for preparing sauces and gravy. A further feature is Keep Warm Plus for the gentle reheating of food and for keeping food hot. Besides, each model of the new TempControl induction hobs has a PowerFlex zone alongside the TempControl ring. This feature allows two individual rings to be combined to form one single large ring or a rectangular casserole zone. TempControl hob units will be available on the market in several sizes and versions in April 2016.
