Charvet's induction range in the Hotel Verta by Rhombus, London is one of the company's made to order cooking ranges.
Q: Has a rising demand for ‘green’ energy saving products affected your sales and product design?
Elias Rached: Yes it has. Any technology with big potential for saving energy and resources is highly demanded by the current market. As a premium technology supplier, it is very important for us to match these expectations and it is something we follow during the entire development process of a new product, like the MKN FlexiChef, which is able to reduce the consumption of water, energy and with it f.e. to reduce CO² emissions.
Wayne Cuomo: In recent years there has been a huge shift to energy saving induction ranges, which have really taken off in sales. Charvet has always tried to be a field leader in energy saving, for example we have used refractory cement in our solid top cookers for the last 60 years, combined with high energy efficient gas burners.
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The cement is able to withstand high temperatures and prevents the escape of heat, focusing or directing the burner output onto the hotplate above and thus minimising energy wastage.
Marco Guerretti: Electrolux started modifying its factories and product lines with “Green Spirit” and “Energy Saving” concepts 15 years ago. Our current product ranges are continuously evolving and improving in order to offer the market high performing products while maintaining low running costs and making positive differences every day in peoples’ lives.
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