How do Induction Cookers work?
Induction cooktops contain a series of elements beneath the surface
called induction coils which operate on magnetic principals.These
coils generate magnetic fields that induct a warming reaction in steel
and iron-based pots or pans. It is this magnetic reaction between
the coils and the cookware placed on the surface that generates
heat - not the surface itself. This means that the cookware heats the
food, not the stovetop!
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Benefits of Induction Cooking
- Rapid Heating, Quick Cooling: saving you up to 50% of the cooking time when compared to more traditional methods.
- Even Heating: Hot spots and rings are avoided because the bottom of your cookware heats uniformly.
- Safer:
The glass surface remains relatively cool to the touch - there is no
open flame, red-hot coil or other radiant heat
source to ignite. This
also helps prevent accidental burns in the kitchen.
- Easy Cleaning: The surface is flat and smooth and spills don't stick to the cooktop so they easily wipe away.
- 90% Energy Efficiency - the greenest way to cook: Induction recognizes the base of cookware, directly heating only
the diameter of the pot, so very little energy is wasted.
Induction cooking uses 90% of the energy produced while gas uses
approximately 55% and traditional electric only about 65%. NOTE:
only suitable for flat bottom steel, stainless steel, cast or
enameled
iron, castiron plates, pots & pans with a diameter of 12-26cms.
