The induction


Principle of Induction Cooking :

It is the only cooking system where the heating element is the base of the cooking pot itself.
All other systems are working with indirect heating

  - gas or oil : the hot fire is heating the base of the cooking pot
  - resistance coils : contact heat and radiation to the base
  - vitroceramic hotplates : contact heat and radiation
  - halogen / hi-light heating : radiation and contact

Induction cooker and cooking pot are interrelated. They are becoming like HARDWARE and SOFTWARE.


chef en cuisine


Advantages of Induction Cooking :

Enormous flexibility
Better safety in general
Better safety for children
Easier cleaning
Lower temperatures in the (professional) kitchen and less energy use when kitchen is air-conditioned
Much lower energy use compared to gas or electricity
Easier adaptation of different diameters of cookware
Computer controlled cooker
Adaptive cooking possible – sensors – ControlInduc at 250°C or other temperatures


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