How invisible
induction works.
A complete induction cooking system installed beneath your countertop. Real engineering, no magic — the technology is real, the installation is precise, and the physics is straightforward.
What’s actually above,
below, and inside.
Three layers, in this order, from top to bottom. Nothing on top of the surface. Nothing visible from above. Nothing that interferes with the continuous look of the stone.
Any induction-compatible pot or pan. Bring your own — nothing proprietary.
Sits loose between cookware and the stone surface.
Porcelain (~12 mm). The continuous surface you see.
Flush-mounted beneath the slab. CE certified (~38 mm).
Heat is generated
in the cookware.
Place a compatible pan over an active zone and the system creates a magnetic field that makes the pan itself heat up. The energy becomes heat inside the pan — not on the surface beneath it.
The stone above the module isn’t heated to cook — it simply lets the energy pass through, staying out of the heating process itself. But a hot pan sitting on stone transfers heat back into it over time, so the surface beneath the pan does warm up.
It’s the same principle as any modern induction hob. The only difference with AUPE is structural — the module sits beneath the stone instead of inside a glass top.
Designed to be used with intention.
Control leaves the surface entirely — a wireless handset, paired once to the module beneath the slab. From there, safety is layered at the system level, not bolted on. Cooking is only ever initiated deliberately.
The system activates only when compatible cookware is positioned over an active zone. No cookware, no energy delivered. Removing the pan stops the heating cycle immediately.
Lockable controller prevents activation by children or guests. Lock state persists across sessions until manually disengaged.
Heat never engages on its own: you start every session on the wireless controller, and the system stands down when it moves beyond ~1.5 m of the hub.
A physical cut-off on the module ends every session instantly, independent of the wireless link.
The surface
gets hot.
AUPE heats the cookware, not the stone. But a hot pan sits on stone, and stone holds heat — so the surface beneath the pan keeps warming the longer you cook, and stays hot after you switch off.
An egg only starts to cook above ~65–70 °C — and needs ~120 °C to cook properly.
Boil a litre of water for 90 seconds, switch off, and the surface is cool enough to crack a raw egg onto.
Cook a real meal for ten minutes, and the same surface is hot to the touch — the “H” comes on.
Under the pan, the surface can get hot enough to burn. The controller’s H indicator marks every zone that’s still warm, and clears it only once the surface is safe to touch.
Find a certified
AUPE partner.
Find a certified AUPE partner in your region. They handle consultation, specification, and installation. If there is no partner near you yet, you can be added to our regional notification list.
Specify with
confidence.
Technical drawings, partner application, project consultation. AUPE supplies through a vetted partner network and works directly with studios on commissioned projects.