The Induction, reliable technology that knows how to be quiet and let you
enjoy all its advantages: more accurate, more power, more
safety, more comfort, more savings ...

Induction is definitely cooking technology of the future. The best evidence: those who have tested have passed without turning back. Among the many advantages of this technique, you will appreciate the awesome power, the absence of inertia, the accuracy of heat to the nearest degree, the flexibility, control of the kitchen, security and comfort (the support Indeed ceramic is cold or warm), high efficiency which results in energy savings.

 

Induction technology is the most ecological, most economical and safest: remember that the gas is responsible for one death and 20 serious accidents a day and a study by Norwegian researchers had removed the firing the gases more carcinogenic particles that cooking on hot plates or induction (click here for more details).

 

 

Indisputable commercial success:
 

Induction know a good development for over 15 years in the general public. Over 20% of cooktops sold in France are tables operating on this principle. This technology, now proven, reliable, and is also recognized more and more popular with professionals because it provides a concrete response to their growing requirements.

 

 

Some technical !
 

Heat is generated by a magnetic field directly inside the container. This field is created electronically. There is no heating element, giving it a safety. Cooking is virtually no heat loss and is the most economical technology. The removal of the container is enough to stop cooking.

 

 

An e-card power supplies an inductor (coil of copper stranded son). The magnetic field created by the flow of current in the inductor induces eddy currents in the container which is heated by Joule effect.

Three physical phenomena are successively brought into play:
. The transfer of energy from the inductor to the container by electromagnetic
. The transformation of electrical energy into heat in the container by Joule effect,
. The heat transfer from the container to the food by thermal conduction.

 

 

It is a clean technology and green is by far the most effective :

 

Time required to bring 2 liters of 20 ° C to 95 ° C
4.46 min (INDUCTION) 8.18 min (GAS) 9.00 min (RADIANT) 9.50 min (CAST)