ILVE 30-inch Professional Plus II Induction Range with Solid Door Oven in Matte Graphite (UPI304QMPMG)

This 30-inch induction range from ILVE's Professional Plus II line pairs a four-element induction cooktop with a 4 cu. ft. convection electric oven. Professional Plus II is ILVE's stainless commercial-look line, with professional-style knobs and a tubular handle. It is finished in Matte Graphite, with a solid oven door.

It is all-electric: cooktop and oven run on a 240-volt, 47.5-amp circuit, and a 4-prong cord is included.

Features

• 4-element induction cooktop - heats the pan directly through a flat glass surface for quick, precise response and an easy wipe-clean top; one 3,200 W element, two 2,500 W elements and one 1,800 W element
• Booster function - sends extra power to a single element to bring water to a boil faster
• Bridge control - links two neighboring elements into one large zone for griddle pans, roasters and fish kettles
• Slide controls - touch-and-slide power settings on the glass for fine adjustments
• Safety - residual heat indicator, auto-off timers, child lock and shut-off if the cooktop overheats or liquid spills
• 4 cu. ft. European convection oven - a rear fan and ring element spread heat evenly over every rack; the cavity is 25 1/8 inches wide
• Precise electronic temperature control - holds the oven at the set temperature without the swings of a mechanical thermostat
• Solid oven door - a windowless, vintage-style "blind" door for a classic, uncluttered front
• Soft-close door and storage drawer - damped hinges ease the oven door shut quietly; the full-width drawer below holds trays and pans
• Easy-clean enamel interior - smooth enamel that grease does not cling to, so spills wipe out more easily
• Rotisserie - a rotisserie spit for evenly browned chicken and roasts

Oven Functions

The oven (UOV 76 M) has 9 cooking modes:

• Pizza - strong bottom heat for crisp pizza, bread and focaccia
• Quick start - fast preheat; a low setting also defrosts
• Multi-level fan - cooks on several racks at once without mixing flavors
• Intensive - fan and bottom heat for crisp roasts and vegetables
• Fan grill - even grilling of chops, sausages and kebabs
• Grill - door-closed broiling for steaks, fish and vegetables
• Top heat - browns gratins and finishes dishes
• Bottom heat - crisps pastry bases, tarts and pies
• Conventional - classic top and bottom heat for roasts and baking