Category: Appareils spécialisés
Le système de cuisson par induction Control °Freak® est le premier du genre à mesurer, régler et maintenir avec précision n'importe quelle température de cuisson de 77°F / 25ºC à 482°F / 250ºC. Un réglage précis de la température vous permet de reproduire des plats sublimes selon des normes exactes soir après soir.
Having struggled with inconsistent sous vide results for years, this is the first cooktop that actually holds 77°F as promised with zero drift. The digital readout showing exact temperature in real-time gave me confidence to try custards without any guesswork.
I’ve been searing steaks at exactly 135°F and they come out perfect every time, no more guessing with a thermometer. Hold temp is rock solid even when I drop in cold butter.
The temp control is unreal—I set it to 145°F for sous-vide chicken and it never wavered a single degree. My old stovetop drove me crazy with hot spots, but this thing is a game changer for precise cooking.
I used this to sear steak at exactly 135°F and it held the temp perfectly for 20 minutes without drifting. The ability to set and hold any temperature between 77°F and 482°F is a game-changer for precision cooking.
I’ve been using this induction system for sous vide, and the fact that it holds a steady 135°F without drifting is a game changer. The digital temp readout responds instantly when I adjust it.
Finally, a cooktop that actually holds 167°F for sous vide without any guessing or constant adjustment — the temperature reading on the display matches my probe every time. It’s made delicate sauces and precise searing so much easier than my old gas setup.
I was skeptical about spending this much on a cooktop, but being able to dial in exactly 180°F for sous vide without any guesswork has been a game changer for my weeknight dinners. The temperature actually stays steady within a degree or two on the display, which is way more accurate than my old gas stove ever was.
Setting the temp to exactly 135°F for my salmon gave me a perfect cook every time, no more guessing. The ability to hold that precise temperature without fluctuation is a game changer for delicate dishes.
Finally, a way to cook sous-vide-perfect steak without a water bath. I've been holding meat at exactly 131°F for hours without it drifting a single degree. The fact that it goes down to 77°F means I can even proof dough overnight.
Was skeptical about spending this much on a burner, but the ability to hold a steady 140°F for sous vide without any extra equipment has been a game changer in my kitchen. It responds instantly when I adjust the temp, which is way better than my old gas stove.