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?Burner? is a bit of a misnomer, as the element isn?t producing heat. The short answer is yes, induction is just as powerful, but it?s not easy to make a straight comparison. While there is a formula for comparing the watts of an induction cooktop to the BTU of a gas burner, it gets complicated because this formula doesn?t account for the amount of heat that?s lost to the kitchen with gas (or traditional electric) cooktops. Since with induction it?s the pan that provides the heat, very little heat is radiated out and thus lost, making induction cooking more efficient ...

... There?s no open flame to catch fire. The glass surface of an induction cooktop will get hot from contact with a hot pan, but the model we tested cools down quickly enough so that no warning light is needed on the surface. Speaking of a cooler cooktop, another benefit is cleanup: Spills don?t get cooked onto an induction cooktop?s quick-cooling surface, so they won?t adhere as stubbornly as they would on an electric or gas stove.

"People say a watched pot never boils," Wesolowski said, as impressed as anyone over the cooktop demonstration at his showroom. "Well, this thing was boiling in less than a minute. You can actually see the movement in the water as it heats up."

The safety features of the Diva are "incredible," he said. If a pot boils over, there is no burning on the stovetop because the pan, not the stove is heated. The stovetop senses the boil over and shuts down until the liquid is cleaned up. "If a pan boils dry, it senses that the pan went dry and shuts down," Wesolowski said. The same technology protects against grease fires. "It can't go past flash point," he said.

Wesolowski also said the cooktop features a seemingly infinite range of settings. At five levels below simmer, for example, "it becomes a plate warmer," he said.

When it comes to induction technology the word cool is appropriate because instead of an external heat source like gas or electric elements that also heat the surrounding air, an induction cooktop heats the pan alone. While the food in the cookware heats up, the cooktop surface does not! In other words, whether the cooktop is turned off or on, the cooktop surface remains cool, and the surface in contact with the cookware is just warm. A cool cooktop eliminates the danger of burns, particularly with young children. Induction cooking also means the end of overheated kitchens, a real plus for avid chefs who spend hours in their kitchens. In addition, the need for overpowered ventilation systems is eliminated because gas vapors and excess heat no longer needs to be vented. For this reason, induction cooking is popular on state-of-the-art cruise ships and some avant-garde restaurants ...

... I've been a huge fan of induction cooking since purchasing a GE induction cooktop several years ago. Unfortunately, GE discontinued the product and there are no longer any other manufacturers producing induction cooktops for the US market. Ironically, induction cooktops are wildly popular and can be found all over Europe, yet none of the high-end European appliance companies such as Miele, Bosch, or Gaggenau have brought the technology to the States. Diva has changed all that.

With an efficiency of 90%, compared to 50% for gas or 55-60% for other electric technologies, induction heats incredibly fast. Even when compared to a microwave, nothing can match the speed or safety of an induction cooktop. Power and efficiency, combined with the fact that energy consumption is proportional to the size of the cookware, result in substantial energy savings, 17-30% less than the energy consumed by standard cooking technologies ...

... A few weeks ago, after exhausting all methods to keep my old GE cooktop running, the company ran out of parts and I had to say goodbye to my first induction cooktop. I decided to buy a Diva induction cooktop, and I was absolutely stunned at how much better the Diva performed. It?s one thing to play with a test cooktop for a few hours, and another to actually live with the product. The Diva was much more powerful, easier to clean, and whisper quiet -- a nice change from the noisy fans on the GE.

Esthetics: The controls are extremely functional and smooth to the touch. The design and color will melt harmoniously into the environment of today?s kitchen.

Power: This cook top is the most powerful on the market today (2800W) because of this new technology and power; energy consumption will be cut in half and cooking times greatly reduced.

Safety: The cook top will only reach a maximum temperature of 482o F (as compared to halogen at 1,112o F). This feature is designed to prevent empty pans from overheating and pans with small amounts of oil from combusting.

Simmering: This cook top is designed to simmer or reheat food at temperatures, which are three times lower than those using other technologies (50W).

Flexibility: Each coil has three presets for medium, high and boiling, to that you can manually adjust the coil setting from low to boiling.

Cleaning: Spills will never bake on to the top making clean up possible with water and a damp sponge.

Installation: The cook top comes fully assembled and ready-to-use. It operates in a similar fashion to other electric cook tops and requires no previous instruction.

Induction offers unprecedented performance: quick heating and precise control mean energy savings and impeccable results. Increased safety too: there is no flame, no heat source ? only the food and pan get hot. Easier, more economical and safer to use, induction is the natural choice for professional cooks ...

... With an efficiency of 90%, compared to 50% for gas or 55-60% for other electric technologies, induction heats incredibly fast. Even when compared to a microwave, nothing can match the speed or safety of an induction cooktop. Power and efficiency, combined with the fact that energy consumption is proportional to the size of the cookware, result in substantial energy savings, 17 ? 30% less than the energy consumed by standard cooking technologies ...

... Induction cooktops may be used for all types of cooking, from boiling to slow simmering. Merely by pressing a button on the control panel, one may choose a cooking level starting at 50W. That flexibility of control, especially important in the preparation of delicate dishes, is what top chefs like most about the induction cooktop. Basically, it allows food to be cooked at the ideal temperature ...

... A cool cooktop eliminates the danger of burns, particularly with young children. Induction cooking also means the end of overheated kitchens, a real plus for avid chefs who spend hours in their kitchens or consumers in warmer regions. In addition, the need for overpowered ventilation systems is eliminated because gas vapors and excess heat no longer need extraction. Hoods with lower CFM ratings mean one thing?a quieter kitchen.

Diva Cooktops feature the latest in electronic technology. Technology, which is not just essential for its maintenance, but also for its versatility as a household appliance. Induction has come a long way since its introduction in the early 80's. Today?s units have 3 to 4 times the power and are better designed to meet consumer demands ...

... Diva Cooktops are built to withstand the abuse of today?s domestic kitchen. Constructed with toughened vitroceramic glass and a stainless steel frame they are designed to be used all day, throughout the day supplying a constant rate of power while maintaining a safe working environment ...

... Exclusive to Diva de Provence, the Multiple Crown Burner ensures optimal power by expanding the induction coil and spreading out the magnetic wave. This ensures even heat distribution to the cookware and results in homogeneous cooking temperatures: something rarely found with gas or other electric technologies.

Diva de Provence introduces its latest innovation... The DDP-5 36" Induction Cooktop. This stunning cooktop represents an art carried to perfection. It features the latest in induction technology exquisitely designed with toughened vitroceramic glass, stainless steel and the latest in electronic technology ...

... The design of this cook top incorporates three cooking zones broken down into 2-Double Burner and a larger Central Burner. Each of these configurations is powered by a 2.8kW generator, which either provides full power to each separate burner or a shared proportion of the power when both burners are engaged.

An integrated touch panel controls each burner. The control unit is built into the glass, is smooth to the touch and incorporates a capacitive technology that has a better pressure sensitivity, which is not easily affected by different lighting conditions. It offers 12 power settings and 3-programmed settings for medium, high and a boost setting for boiling ...

... The Multiple Crown Burner ensures optimal power for any size pan between 4" and 14" in diameter. By expanding the induction coil it spreads out the magnetic wave thereby spreading the heat more evenly over the surface of the pan base. This ensures homogeneous cooking temperatures.