Benefits of Induction cooking

Benefits of Induction cooking

Benefits of Induction cookingA pot of boiling water atop newspaper on an induction cooking surface
An induction cooking surface boiling water through several layers of newsprint. The paper is undamaged since heat is produced only in the bottom of the pot
Induction cooking provides faster heating, improved thermal efficiency, and more consistent heating than cooking by thermal conduction, with precise control similar to gas.[1] The induction element has heating performance comparable to a gas burner, but is significantly more energy-efficient.[2] The cooking surface is heated only by the pot and so does not reach a hazardously high temperature. Because the temperature of the cooking surface matches that of the pot, this permits precise control of the cooking temperature. The control system shuts down the element if a pot is not present or not large enough. Induction cookers are easy to clean because the cooking surface is flat and smooth and does not get hot enough to make spilled food burn and stick.

The unit can detect whether cookware is present by monitoring power delivered. This allows it to keep a pot just simmering, or automatically turn an element off when cookware is removed.

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