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| Philippine Launch of InvisCook at Bar Pintxos in 8 Rockwell |
A new “invisible” induction cooktop that integrates directly beneath the countertop, representing a pivotal shift in high-end kitchen design, is now in the Philippines. Called InvisaCook, it taps into a growing preference for kitchens that look less like work zones and more like extensions of the living area. The device slides beneath a custom worktop designed by Spanish interior architect Luis Enrique Castillo of Linea Casa which leaves the surface completely clean. No burners, no glass panels, no metal grates—just a clean slab that doubles as your cooking space.
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| Interior architect Luis Enrique Castillo of Linea Casa |
By
removing the visual interruption of a traditional hob, the technology resolves
a long-standing aesthetic obstacle for interior designers and meets the rising
market demand for seamless, uninterrupted surfaces in luxury residential and
commercial projects. This concept is starting to catch attention, especially
among homeowners leaning into Minimalist, “everything-in-its-place” interiors.
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| The custom worktop designed by interior architect Luis Enrique Castillo |
Last
March 18, InvisaCook was launched in the Philippines at Bar Pintxos at 8 Rockwell in Makati City. InvisaCook
is exclusively sold, locally, by Haig & Lee who
brought in the technology. Mr. Alvin R. Lim,
General Manager/Managing Director of Haig & Lee
Import Export Corp., said, “Designers have been wrestling with the eyesore of a
visible hob for years.” He added, “The moment we learned about InvisaCook – a
truly invisible induction cooktop and the local penchant of homeowners for seamless,
Instagram‑ready interiors, we saw how it will be the kitchen technology of the
future and the perfect fit for the local market.”
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| Mr. Alvin R. Lim, General Manager/Managing Director of Haig & Lee |
Like any induction hob, InvisaCook works by creating an electromagnetic field that heats magnetic cookware directly. It also won’t heat unless it detects the right kind of compatible cookware and, if something unusual is placed on top, it shuts off. It’s more energy-efficient, compared to gas, and doesn’t produce open flames, which could be a plus for some households.
Lim explained, “The technology is powerful enough to send the field through the countertop material.” He noted, “Sintered stone is the ideal medium – it’s non‑ferrous, durable, and lets the magnetic field pass without loss.” The unit offers precise temperature control and can be set up in one to five zones. Users can operate it via a dedicated app. Lim said, “You can control the hob from your tablet or phone. With InvisaCook, you get a high‑performance cooking hob without the need to sacrifice aesthetics.”
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| Mr. Fabio Biavashi, Director of InvisaCook Asia-Pacific |
Installation is quick. “The installation itself is surprisingly swift – once the slab and power are ready, the unit slides in and is hooked up in 1‑2 hours,” Lim said. He added, “We coordinate closely with the installer to ensure the cut‑out is perfect and the electrical work meets safety standards.”
Safety
features include pan detection, a foreign‑object‑detection system with a
flashing red LED and audible alert, and a surface‑temperature monitor. Lim
noted, “The hob won’t heat unless a compatible pan is detected, and it has a
foreign‑object‑detection system that shuts down with a flashing red LED and
audible alert.”
Arch. Luis Enrique Castillo praised the design freedom. He said, “Because the cooktop is
hidden, we can treat countertops as part of a design instead of as a functional
element. For me as a designer this is key to create unique spaces with pure
forms.” He added, “The invisible cook‑top creates a seamless, functional and
beautiful kitchen, especially for condominiums where space is limited and open‑plan
design provides a premium and unique experience to a home.”
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| A Spanish feast of paella, tapas and Jamon Serrano |
Castillo also highlighted the social impact. “When the cooking surface disappears, the social space expands. You can have dinner parties where the kitchen and dining area truly merge, without anyone ever seeing a burner,” he said.
InvisaCook comes in five models, all ranging from 97 °F (36 °C) to 400 °F (205 °C). The system promises up to 90 % thermal efficiency and can boil water up to 50 % faster than gas. It includes a three‑year warranty.
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| Chef Mikel Arregi Satrustegi cooking paella |
During the Philippine launch, Bar Pintxos, known for its authentic Spanish taps and pintxos, treated media guests to a Spanish feast of paella, callos, tapas and Jamon Serrano paired with Sangria and wine. Afterwards, Bar Pintxos’ young Chef Mikel Arregi Satrustegi, from the Spanish coastal town of Orio in the Basque region of Guipuzcoa, showcased the IvisaCook technology by cooking paella, live, directly on a seamless concealed surface, demonstrating the convenience of a “no stove, no burner” setup.
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| Spanish paella over an InvisaCook worktop |
Homeowners, hotels and developers can order InvisaCook through Mr. Wilbert Sy, Haig & Lee’s Business Development Manager, at mobile number (0917) 1 34-7304 or via via email at info@lnvisaCook.ph. For more information, check out the InvisaCook Asia‑Pacific website.
Bar
Pintxos: G/F, 8 Rockwell, Hidaldo Drive cor. Plaza Drive, Makati City, 1200
Metro Manila. Mobile number: (0905) 796-8729. E-mail: grupobarpintxos@gmail.com and barpintxos2015@gmail.com.
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