Thanks to the elevation when dragging the pans over the countertop when cooking, they do not wear on their base and do not leave marks on the surface of the countertop.

In the event that food overflows from the pan, it will not become embedded in the base of the pan, making it much easier to clean and all pans will stay clean and as new as the first day.

The residual temperature on the surface of the countertop is low due to the elevation of the containers as they do not have direct contact with the surface. There are no loud noises when moving the vessels across the countertop surface and energy consumption is very low.

TPB tech® has a surface temperature range of 80º to 150º. Its induction system saves about 50% of energy compared to other induction systems on the market and cools them 70% faster (thanks to its special composition) and 95% if the surface is cleaned with plenty of water at the end of cooking.

All induction cooktops on the market produce a high surface temperature of between 140º to 300º of residual heat on the glass. However, with TPB tech® we reduce this surface temperature thanks to the elevation of the pans.

In 2019 the introduction of new energy regulations required all induction systems to have a maximum consumption of 190 W/h (currently a standard induction system on glass uses 250W/h). TPB tech® is already reaching 172 W/h thanks to our vessel lifting system, induction technology and technical composition of TPB material.