DDP-2 12 ” 2 Burner Induction Cooktop
DDP-2 12" Induction Cook top
Style : Drop-in
Cooking Zones : 2
Total Power : 3600 W
Power Required : 240 V, 60 Hz, 2 Pole+G, 20 A
Cut-out Size : 270mm x 496mm x 142mm
Dimensions : 310mm x 518mm x 92mm
Cook top with 2 Cooking Zones:
Diva products are no longer distributed in the USA
|The DDP-2 12” 2 burner
induction cook top delivers over 30,000 BTU’s of power. Its 2 burner
design makes it the perfect component cook top beside an indoor grill
or fryer, on the countertop adjacent to your range, on the island beside
your prep sink, on the patio beside your built-in BBQ or in the kitchenette
in the master bedroom, close by for that late night cup of tea.
DDP-4 30” 4 Burner Induction Cooktop
DDP-5 36" 5 Burner Induction
Why is Cookware Important?
Proper cookware will reduce cooking times,
use less energy and cook food more evenly. When choosing cookware,
consider five factors: material, flatness, size, gauge and balance.
considering cookware for an induction cook top all these factors should
be included, but most important the cookware should be tested for it’s
compatibility with the technology. The most accurate test available today
is a simple magnet test. If the magnet sticks to the outside bottom of
the pan – the pan will work on an induction cook top
The pan material determines how evenly and
quickly heat is transferred to the pan bottom. The following materials
will work on induction cook tops:
- Stainless Steel, when used alone, is a slow conductor of heat, develops
hot spots and produces uneven cooking results. It is durable, attractive,
easy to clean and resists stains. However, stainless steel heats quickly
and evenly when aluminum or copper is sandwiched between the layers
- Cast Iron is slow to heat but cooks more evenly once temperature
is reached. Use for long, low heat cooking or for browning and frying.
Cast iron should be seasoned before use to make cleaning easier and
- Porcelain Enamel-on-Steel or Porcelain
Enamel-on-Cast Iron has heating
characteristics that depend on the base material. Porcelain enamel
cookware should be used according to manufacturer's directions. Attention
should be given to the finish of the base material.
Correct Pan Flatness
Since heat is transferred from cook top to pan by conduction, there needs
to be good contact. To determine if pans have a flat, smooth bottom try:
- Place the edge of a ruler across the bottom of the pan.
- Hold up to the light.
- No light should be visible under the ruler.
- Put 1 inch of water into the pan.
- Place the pan on the cooking area.
Turn control to the “High” setting.
- Observe the bubble
formation. If the bubbles are uniform across the pan, the pan will
perform satisfactorily. If the bubbles are not uniform, the bubbles
will indicate the hot spots.
Correct Pan Size
Pans are measured according to the amount they hold to the rim. Skillet
size is according to the top diameter measurement. The important size,
however, is the bottom diameter.
The bottom diameter should be the same size as the element or slightly
larger (up to one inch larger for induction cook tops). An undersized
pan will waste energy and an oversized pan will trap heat.
Correct Pan Balance
A thin pan matched with a heavy handle could tip and fail to make good
contact with the cook top
How a pan feels in the hand is one way of determining weight or gauge.
However, the thickness of the bottom is the important factor. To determine
the gauge of the bottom, compare ruler measurements inside and outside.
A recommended base thickness is between 3-6 mm.
• See compatible induction cookware from Sitram Profisserie
Diva products are no longer distributed in the United States and we have no remaining inventory.
We offer commercial induction cooktops as well as induction-ready griddles and cookware produced by the following manufacturers:
Cooktek® | Update® | Swiss Diamond® | Sitram®