FAQ

Low-temperature cooking does not mean cooking food at a lower internal temperature than is traditionally done. Low-temperature cooking refers to the temperature of the medium used, rather than the final cooking temperature of the food being cooked. Low-temperature cooking is defined as any cooking technique that uses a cooking temperature as close as possible to the final internal temperature of the food.

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.