Two years ago, ATAG developed the Fusion Vulcano wok burner for stir-frying on gas. With this product, ATAG presents itself as cooking brand with a focus on cooking experience. ATAG wanted a similar product for stir-frying on induction, since there is no comparable solution for stir-frying on induction yet. ATAGs current induction wok hob lacks the appearance and experience they are looking for and have reached with the Fusion Vulcano. On top of that, their current induction wok hob is being phased out, so there is a strong need for a new way of induction stir-frying. Nowadays consumers often buy a combination hob that combines the Fusion Vulcano wok burner with induction cooking zones. Because of this, they still (partly) use gas for cooking. Besides this being a less energy-efficient way of cooking, more and more new houses do not have a gas supply available anymore in the kitchen (e.g. the so-called All-Electric houses[1]). This problem asks for a new solution for induction-based stir-frying. Since induction stir-frying is quite different than stir-frying on gas, research is done to identify the desired emotional experience and aesthetic quality of the product and to make sure the meaning of the product is communicated correctly. Next to that, the solution needs to be technically sound. The design brief is therefore formulated as follows: “Investigate, design and engineer a qualitative and distinctive solution for stir-frying on induction, that is unparalleled in the current market and increases the cooking experience, where the ATAG Fusion Vulcano burner is the benchmark.” Extensive user research showed that induction stir-frying comes with some limitations when comparing it to gas stir-frying. There are three main issues: the lack of feedback, the clinical feeling of induction and the fact that stir-frying on induction asks for a somewhat different approach than stir-frying on gas. The lack of feedback results in a decreased cooking experience. There is no flame that you can hear rushing, can see the size of and/or can feel the heat from. On top of that, the controls on induction hobs often make the user feel out of control and are perceived as quite abstract. This causes feelings of doubt, frustration and nervousness and makes the interaction feel slow, mediated and gentle, which is the opposite of what you want to achieve with stir-frying. Also, the glass plate is perceived as fragile which limits some users in using their wok in a dynamic way. For induction stir-frying it is also unbeneficial to lift the wok, since this results in a temperature drop caused by a temporary loss of the magnetic field. Induction cooking actually has a lot of advantages over gas. It is therefore chosen to design with the qualities of induction cooking, instead of trying to decrease its limitations when comparing it to gas stir-frying. And in this way, creating a way of stir-frying that is unique for induction, but also fits the general concept of induction cooking. By doing this, the design is more likely to become an integrated whole instead of being a gas-oriented product which is compromised to also work on induction. The analysis and ideation phase led to the development of the ATAG Caldera. The ATAG Caldera is a combination of a wok and adjusted induction hob to deliver the envisioned stir-fry experience on induction. It consists of a wok zone that is designed to fit the core of a round-bottomed wok. Since only the core of the wok falls into the wok zone, a magnet is placed underneath the coil to give the wok extra stability and to provide a more controlled movement of the wok. The envisioned interaction with the wok is described as ‘active static’; being able to actively move the wok in the wok zone without lifting the wok. Lifting the wok would result in a temperature drop within the wok, which can be disastrous for the end result of your stir-fry. Since the magnet is continuously pulling the wok downwards, this should subconsciously demotivate the user to lift the wok. The wok zone provides some extra functionalities for the user. At first, it offers the possibility to stir-fry based on a set temperature instead of on a power level. The temperature sensor in the wok zone is always pressed to the bottom of the wok by a spring, sensing the temperature of the wok and comparing this to the desired temperature. The hob will continuously alter the power to keep a constant temperature within the wok, which makes it easier for the user to reach a successful stir-fry result. A second extra functionality is the possibility to transform the wok zone into a regular induction zone. By placing a conductive disk into the wok zone, the hob can also be used with large flat-bottomed frying pans, making the hob more flexible. The design is evaluated with a non-functional, realistic prototype to evaluate the user experience. The product was received very well, especially on the terms surprising, inviting and unique. Improvement points are the experience of safety and reliability, mainly caused by the interface and the conductive disk. The improvement points are mentioned in the recommendations, as well as other possible directions for further development.