Induction technology. It’s reliable, discreet and you will appreciate
all its advantages: more precision, more power, more safety, easier
to use, more savings...
An unquestionable commercial success:
Induction tech
has been becoming increasingly popular with the public for over 10 years. Over 20% of hob plates sold in France use this principle. This technology, now proven and reliable, is also recognised and endorsed by professionals because it specifically meets their ever-increasing requirements.
A bit of technology!
Heat is produced by a magnetic field directly inside the cooking recipient. This field is created electronically. There is no heating element, resulting in a large degree of safety. Cooking takes place with practically no loss of heat, making it the most economic way to cook. Simply removing the pan is enough to stop the cooking.
A powerful electronic card feeds an inductor (multithreaded copper wire coil). The magnetic field created by the circulation of current in this inductor induces Foucault currents in the recipient itself which heats up through the Joule effect.
Three physical phenomena in succession are therefore at work here:
. The electromagnetic transfer of energy from the inductor to the recipient,
. The transformation of the electrical energy into heat in the recipient through the Joule effect,
. The transmission of heat from the recipient to the foodstuff by thermal heat conduction.
It is clean, ecological technology that is by far the most efficient available:
Time needed to bring 2 litres of water from 20°C to 95°C
4.46 min (INDUCTION) 8.18 min (GAS) 9.00 min (RADIANT) 9.50 min (CAST IRON)
It is the most economic technology:
Power necessary (in Watt hours) to bring 2 litres of water from 20°C to 95°C
Amongst the numerous advantages that this technology offers, you’ll appreciate the impressive power, the absence of inertia, precise heating to the degree required, immediate heat, the ease of use, the complete control of your cooking, safety, your well-being (the vitro-ceramic surface remains cold or slightly warm) and increased productivity which results in energy savings.
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