Magnetic heat induction heats the pot, not the air, for a cooler kitchen and reduced fire risk.

Set timers up to 99 minutes per zone with automatic, instant shut-off.

Automatically shuts off power if left unattended for long periods to prevent dry boiling.

Stops energy output immediately when the pot is removed to save energy.

Locks the control panel to prevent accidental activation by children, pets, or cleaning.

Indicators warn if the surface is still hot to the touch after cooking.

Heats only the pot area; spills on the cool surrounding surface won't burn, making cleanup easy.

Won't heat small metal items like cutlery or rings left on the surface.

SGS-certified explosion-proof glass withstands high impacts and temperatures up to 450°C.

Detects liquid on the control panel and sounds an alarm to prompt immediate cleaning.

【Slow-Cooked Sous-vide Chicken Breast】

Method: Place marinated chicken breast in a vacuum-sealed bag, submerge in a water-filled pot, and maintain a constant temperature for an extended period.

Benefit: Simulates a Sous-vide machine to keep the chicken absolutely tender and moist, preventing the meat from becoming dry or tough.

【Chocolate Strawberry Fondue】

Method: Place high-quality chocolate blocks in a small pot, switch to this mode to melt slowly, and dip strawberries.

Benefit: Chocolate seizes (separates into oil and solids) if heated above 50°C. This mode ensures the chocolate remains silky smooth.

【Homemade Blueberry Jam】

Method: Add blueberries, sugar, and lemon juice to the pot and simmer slowly until thickened.

Benefit: High-sugar jams burn easily on high heat. This provides just enough heat to evaporate moisture without scorching the sugar.

【Ginger Milk Curd】

Method: Heat milk until warm (approx. 70-80°C), then pour into ginger juice to set.

Benefit: Making milk curd requires precision—boiling causes spills or prevents setting. This mode keeps the milk in a perfect "pre-boiling" state.

【Kudzu & Dace Fish Soup】

Method: Pan-fry dace fish, place in a soup bag with kudzu and red beans, and simmer for 2-3 hours.

Benefit: Simulates a traditional charcoal slow fire. It extracts deep flavors from the ingredients over time, resulting in a rich, milky-white soup that isn't cloudy.

【Century Egg & Lean Pork Congee】

Method: Use a 1:12 rice-to-water ratio, boil for a long time, and add ingredients at the end.

Benefit: Utilizes continuous micro-boiling to let the rice grains "bloom" and release starch for a creamy texture, without the mess of boiling over associated with high heat.

【Braised Beef Brisket with Radish】

Method: Sauté aromatics, add brisket and Chu Hou paste, cover with water, and braise slowly with the lid on.

Benefit: Maintains ideal heat convection within the pot. The brisket becomes tender and flavorful, while the radish absorbs the sauce without turning into mush.

【Japanese Soufflé Pancakes】

Method: Mix meringue with egg yolk batter, pile high in a pan, cover, and steam-fry.

Benefit: This dessert needs stable low heat to rise properly. If the heat is too high, the bottom burns while the center remains raw—this mode is the key to success.

【Blanched Choy Sum with Oyster Sauce】

Method: Once water boils, add salt and oil, blanch the vegetables, drain, and drizzle with oyster sauce.

Benefit: Maintains the water at boiling point without the violent rolling boil that damages delicate leaves, keeping the vegetables intact and presentable.

【Japanese Curry Chicken】

Method: Sauté ingredients, boil until soft, add curry roux blocks, and stew at this level until thick.

Benefit: Once curry roux is added, the sauce thickens and sticks to the bottom easily. This moderate heat is perfect for the "reducing" stage to prevent burning.

【Fried Chicken Wings with Fermented Bean Curd】

Method: Add enough oil to cover wings, heat to this level, and fry wings until golden.

Benefit: This is a crucial setting. It maintains the oil temperature at approx. 170°C, ensuring the wings are cooked through with crispy skin, without needing to constantly adjust the heat.

【Pan-Seared Yellow Croaker】

Method: Heat oil in a pan, add the dried fish, and sear until both sides are golden.

Benefit: Higher heat than frying eggs; generates enough heat to trigger the Maillard reaction for crispy skin without overcooking or drying out the fish meat.

【Garlic Stir-Fried Broccoli】

Method: Sauté garlic, toss in broccoli, add a splash of water, and cover briefly to steam-fry.

Benefit: Sufficient heat cooks vegetables quickly to retain their bright green color and crisp texture, avoiding the "yellowing" caused by slow cooking.

【Golden Yangchow Fried Rice】

Method: Coat cold rice with egg, put in the pan, and stir-fry quickly until grains separate.

Benefit: Fried rice requires high heat to evaporate surface moisture quickly. This power level creates dry, distinct grains that "dance" in the pan.

【Herbed Butter Sirloin Steak】

Method: Dry the thawed steak, heat oil in a very hot pan, and sear for 1-2 minutes per side.

Benefit: High heat instantly caramelizes the surface, creating a crust that locks in internal juices, achieving a crispy exterior and tender interior.

【Sichuan Twice-Cooked Pork】

Method: Add sliced pork belly, chili bean paste, and garlic sprouts, then toss rapidly over high heat.

Benefit: Near-maximum heat simulates the fierce fire of a street food stall (Dai Pai Dong). It renders fat quickly and creates aromatic "Wok Hei."

【Steamed Spotted Coral Grouper】

Method: Once water is boiling vigorously, place the fish plate inside and steam at maximum power for 7-8 minutes.

Benefit: The secret to steaming fish is "continuous power." Using maximum heat to generate the most steam cooks the fish in the shortest time, which is the only way to ensure the meat is tender and not fishy.

220V power supply; recommended to reserve a 20A or 13A independent power point.

Standard opening: 700 (L) x 400 (W) mm.

Please reserve at least 100mm around the appliance to ensure ventilation.

The distance between the worktop and the upper cabinet area must reach at least 100mm.