Why this induction hob earns its place
Induction cooking works differently: instead of heating a plate and waiting for a pan to warm up, the hob energises your pan directly. The Falcon Dominator E3904I gives you four zones, each firing up in seconds and responding instantly to your power dial. That's a game-changer for service—no lag while a burner ramps, no guessing whether your wok is ready. Crank the dial, the pan gets hot. Drop it down, it cools just as fast. You're not fighting the heat; you're controlling it.
Each zone can run a different temperature, so you're simmering a demi-glace on one, maintaining a gentle heat on another, and bringing a stockpot to a hard boil on a third—all in absolute sync with your hand on the dials. The built-in pan detection is safety and efficiency rolled into one: no heat comes on until a pot sits on the hob, and the moment you lift it off, the zone switches to standby. In a busy kitchen, that's fewer accidental burns and less wasted energy.
The cooking surface is induction-compatible stainless steel, 455 mm high and 900 mm wide—a countertop fit that tucks into your prep line. At 92 kg, it's light enough to reposition if your kitchen layout evolves. Heavy-duty components throughout mean it's built for the repeated on-and-off, high-heat cycles of a commercial kitchen. The 400V 3-phase supply requirement is fixed; your electrician will confirm you have the capacity before installation.
Check the narrowest clear opening, then every corner, landing, step and lift from the kerb to the room.
Stated machine geometry while kept upright. Allow handling room and confirm the complete route.
Measure the clear opening
Enter the usable gap with the door fully open.
This checks straight stated geometry only.
