As the trend toward using cold cooking suites or cold stoves heats up across Europe, an increasing number of high-profile chefs in the United States are beginning to embrace the new technology. At the same time, several national and regional chains either are testing the practicality of cold ranges or are already using them. Cold stove is a term for a kitchen cooking device without an open flame, which produces high amounts of excess heat. It typically refers to induction ranges, but it ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?