FAQ

Low-temperature cooking does not mean cooking food to a lower internal temperature than traditional methods. Instead, it refers to the temperature of the cooking medium rather than the food itself. Low-temperature cooking is defined as any technique that uses a cooking medium temperature as close as possible to the food’s final internal temperature.

The difference is not aesthetic but functional. Transparent glass-ceramic tops allow most infrared rays to pass through (contact cooking 20% – infrared cooking 80%) and enable faster cooking with greater crispness of the food’s outer surfaces; black glass-ceramic tops are less transparent to infrared rays (contact cooking 80% – infrared cooking 20%), ensuring a more uniform temperature within the food.

No, the Spidoglass, Spidoflat, and Caldolux ranges do not require the presence of an extraction hood where they are installed. Only the Caldobake range has this requirement; we still recommend consulting local authorities for more detailed regulations.