Induction Cooktop

Induction Cooking

 

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Induction cooking uses induction heating to directly heat a cooking vessel, as opposed to using heat transfer from electrical coils or burning gas as with a traditional cooking stove. For nearly all models of induction cooktop, a cooking vessel must be made of a ferromagnetic metal, or placed on an interface disk which enables non-induction cookware to be used on induction cooking surfaces.
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Pros and Cons of Induction Cooking

Pros:-
Instant Adjustment
No Wasted Heat
Heat faster and distribut heat more evenly
Come with programmable temperature controls
Noiseless
Safety
Ease and Adaptability of Installation
Ubiquity
Cleanliness

Cons:-
Cooking Vessels –  Induction Cooking only works with cooking vessels made of magnetic materials
No “Char” Flames
Electricity Failures – If the electricity supply at home is interrupted, you will be unable to cook.

 

How Induction Cooking Works

 

A quart of water boils in just 101 seconds 

 

Induction Hob vs Gas – Speed Test





Will an induction cooktop save me energy?

The induction cooktop technology gives a far more efficient transfer of energy than a gas flame or heated electrical element and so boiling a pan of water, for example, is much quicker. This does not necessarily mean that there are great energy savings, but it is more efficeint and can save you time.
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Geeky Fun with Induction Cooktop

 

 

 

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