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.
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.
