Flexible cooktop / FlexInduction / Teppanyaki

Hello everyone, we are currently configuring the kitchen. However, we are a bit unsure about the choice regarding the cooktop. Like before, a classic division based on the (round) size of the pots, possibly with a roasting zone, or rather a fully flexible cooktop that automatically recognizes the shape, size, and position of the pots. Alternatively, maybe a combination of both options??? That way, one could possibly still use a Teppanyaki attachment...

"Teppanyaki attachment"

There I have been standing in life for so long and actually have to look up Aunt Google to recognize a little kitchen helper

Rhenish greetings

"Teppanyaki attachment"

I've been alive for so long and actually have to look up Aunt Google to recognize a kitchen helper

Rhenish greetings

I didn't know that either

But I do know our 90s Neff stove (TT 4597), which among other things also has two flex fields on the left and right. You can use them either each as one large field or as four small fields in total. I would estimate about 40x20cm of usable area per flex field (or half of that each if you want two fields).

It's really practical and I wouldn't want to miss it anymore...

Among other things, it also has two flexible zones on the left and right. These can be used either as one large zone each or as four small zones in total.

Basically, there are 5 plates, of which the 2 outer ones can each be combined into one large one. I wouldn't need such a large rectangular cooking surface for pots, but I'm also not really skilled in the kitchen. Do you really use it that often?

With fully dynamic plates (i.e., the entire surface recognizes where a pot is and generates a magnetic field exactly there), I don't know what happens if you want to move a pot off the zone because it gets too hot, whether the plate simply shifts with it.

Such a connected surface is also suitable, for example, for keeping things warm in 3 smaller pots while you might be searing the steaks to the point on another cooking zone.

Such a combined cooking surface is also suitable, for example, for keeping things warm in 3 smaller pots while you might be cooking steaks to the point on another cooking zone

That can be a reason. But if you cook for five people - every day!!! - then you will be happy that the large pan, the spaghetti pot, the roaster, or whatever fits comfortably on the large surface. You also don't have to look down to the millimeter to see whether the pan is exactly on the round field or perhaps in an area where it doesn't get hot. : If you move the pot/pan, the field moves with it. That's how I know it.