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.
Advantages of Induction Cooking :
Better safety in general
Better safety for children
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