MORE AFFORDABLE DEGREE CONTROL

Thomas Mortensen at Ztove assures that the first pancake turns out perfectly with their temperature control. Photo: Stian Sønsteng

Danish Ztove is launching a new entry-level model that will make its hobs with temperature control in degrees accessible to more people.

– The entry-level model will be up to 50 per cent cheaper than our top models, says Thomas Mortensen of Ztove.

We met him before the summer at Elkjøp’s training fair, Campus Home, at Gardermoen. Since then, Mortensen has changed industry, and Kristian Hansen is the company’s new head of sales.

The new model will be called Ztove 80, and Mortensen says interest is strong among Elkjøp’s store staff.

– They love impressing customers with our hobs. But many customers drop out because of the price, so we are very pleased now to be able to offer the same technology and precision, but at a lower entry price, says Mortensen.

 

New model range

Until now, Ztove has offered an induction hob with an integrated display under the name Ztove Pro.

– With Ztove 80, you can still set the temperature with complete precision, but without a built-in display, says Mortensen.

The new hob will come in several variants.

– We will have one glossy and one matt version, in addition to the existing Pro models, he says.

The core of Ztove’s concept is still temperature control.

– With our customised cookware, you can control the temperature with one-degree precision, says Mortensen.

Until now, Ztove has focused on the Nordic region, but they are now considering different paths forward internationally.

– We are first and foremost a technology player. We are looking at collaborating with other brands, or launching under our own brand. In September we are going to the IFA trade fair in Berlin in September, and we have many exciting discussions about an international launch. The goal is to take Europe first, says Mortensen.

During Campus, Ztove is handing out a new book.

– "Why the first pancake fails" is a specialist book about how temperature affects cooking. It is nerdier than an ordinary cookbook, goes into depth, and the response has been very good, says Mortensen.

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