GERHARDT KELLERMANN










GAGGENAU - INDUCTION HOB [STUDY]
in collaboration with Dominique Beolet

In this concept we use all advantages of the induction technology and current
evolutions in the interface technology. induction hobs are almost as fast as gas
stoves. but a lot more saver, because the cooking plate is not that hot. this
concept uses a lot of small inducton coils. the position/size/shape of the pot
are recognized and only the coils which are needed become activated. you relocate
the pot while cooking and change the temperature with the intuitional touchface.





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