Why this induction hob earns its place
The IH35X270 is induction cooking engineered for kitchens where space is at a premium but performance can't be. Twin 3.5kW zones (3500W combined) run independently with sealed digital controls and their own display screens, letting your team set exact temperatures and hold them consistently without the fuss of gas or electric coils. Induction heats only the cookware, never the hob surface itself — so your kitchen stays cooler, your team works safely, and cleanup between services is a quick wipe rather than a deep scrub.
The difference between this model and the higher-power IH5X290 comes down to your workload and kitchen design. At 700mm depth (versus 900mm for the larger model) and 3500W total input, this hob fits galley kitchens, tight passes, and smaller catering operations where you're cooking smaller volumes but still need precision and dual-zone independence. The interface is identical: independent controls, sealed buttons that resist grease and dust, and digital readouts that take the guesswork out of simmering temperatures. Three-phase power supply is standard for commercial induction, and most commercial kitchens already have it available; if not, it's worth planning during any major equipment refresh.
A generous base compartment keeps your cookware and utensils organised and within reach, eliminating clutter from the pass or prep area. Stainless steel construction means durability and reliability through a working kitchen's daily rigour. One-year parts and labour warranty covers the essentials, and sealed induction zones have few moving parts to fail.
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.
