Why this induction range earns its place
The Dominator Plus E3914i is built for restaurants and caterers working at pace. Four separate induction zones, each delivering a full 5 kW, let a cooking team work independently on sauces, proteins, vegetables and stocks without competing for heat or crossing lines. The 6 mm toughened-glass hob is smooth, flat and dead-easy to wipe clean between services—no coils to catch spills, no rings to scrub. The heat turns off instantly when you lift a pan, cutting wasted energy and improving safety in a busy kitchen.
What makes the Dominator Plus a genuine workhorse is the integrated oven beneath the hob. A single fan-assisted cavity accepts 1/1 gastronorm pans, so you're roasting vegetables, resting meats, baking bread or holding finished plates in the same station where you're cooking on the hob. At 890 × 900 × 820 mm, the footprint is tight enough to fit a compact restaurant kitchen, yet large enough to run serious volume. Stainless-steel construction resists grease and high-heat corrosion; it's a machine built to be cleaned hard and used harder.
The E3914i demands three-phase 400V power—a requirement that tells you this is commercial-only equipment, not domestic. It draws 26 kW, and once you wire it in, you have a multi-station piece of kit. Many kitchens make this their primary cook line: four hob zones for sauces and sautés, one oven for sides, roasts and holding. The Falcon one-year parts-and-labour warranty covers the induction elements, hob and oven components. For a restaurant kitchen that cooks to order, this machine saves steps and space.
