The Demeyere Cookware with ControlInduc and ProControl boast some of the very latest technological innovation in cookware. In a nutshell, the pans cut out at 250oC thus preventing food burning and protecting people from poisonous fumes given off in the burning process.

The cooking of food should always been done between 170oC and 230oC. After that the food starts to carbonise. A blue smoke appears when oil or butter overheats. This overheated fat should not be used.

Additional, you may know that non stick pans, with traditional non stick materials within it (e.g. Teflon), should not be heated over 250oC as there is a body of scientific research claiming that above this temperature a carcinogenic fume is produced.

The cut out mechanism in the Demeyere ProControl and Controllnduc Pans works ONLY on Induction Hobs. Even on full power, the pan controls the temperature. Until about 220oC/425oF the pans will heat normally, but above this temperature the power of the inductors progressively diminishes and stabilises between 245oC and 250oC. If something cool is then put in the pan e.g. raw food or cold liquid, then the pan automatically starts working again.

The difference between the Demeyere ControlInduc and the Demeyere ProControl Pans is that the ProControl does not have a non stick surface. It is 18/10 stainless steel. So the advantage of not burning the food applies to the ProControl but not the advantage of avoiding disintegration of the non stick surface.

The ControlInduc mechanism is achieved through the use of a unique and very expensive alloy. This results in an expensive pan! But the longevity of the pan and the cooking results, due to the avoidance of overheating, should be borne in mind when considering the price.