Dropping heavy steel pots on glass induction hobs might not seem the most sensible idea, but for staff at Falcon it is all part of the product training regime.
Members of the sales team gathered at the company’s Stirling headquarters last week for some hands-on training on its latest induction products.
One of the purposes of the day was to dispel the myth that the glass used in induction hobs can’t withstand the rigours of a working kitchen.
Allan Davie, Falcon’s lead development engineer, put any doubts to bed by demonstrating the type of testing that its induction products go through, including the ‘drop test’. Quite simply, this involves dropping a 4kg pot onto the hob from a height of 15cm, and repeating it ten times.
While the noise of metal on glass was incredibly loud, the glass and entire unit emerged unscathed, backing up Falcon assertions that its systems have a lifespan of 30,000 hours — equivalent to eight years at 10 hours per day.
“The strength of the glass is one of the concerns people have with induction but, having seen and heard for myself the severe testing that our induction products are subject to, it is clear that they are ideal for any kitchen environment,” said sales and marketing director Lawrence Hughes.
The team also spent time in the development kitchen with chef Neil Roseweir looking at how different pan sizes can affect heat up times, comparing induction heat against similar gas and electric models, and understanding the main benefits of the technology.