induction hob ind 64 2 cooking areas
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| Quick, clean, low in energy consumption IME induction hobs ADVANTAGES OF INDUCTION TECHNOLOGY: ● no preheating necessary – heat is produced in bottom of pot directly ● energy-saving thanks to shorter heating-up time and no transmission losses ● current is only in bottom of pot – even with small pots on larger cooking areas ● Safer and more hygienic – no spilling. Cleaning during cooking is possible and therefore ● no burn-ins of food. ● quicker and more efficient – pre-cooking time is reduced up to 50 % ● comfortable working conditions since heat emission of cooking area is avoided. HOW DOES INDUCTION TECHNOLOGY WORK? The inductor beneath the glass-ceramic surface produces a magnetic field. The magnetic field provokes eddy current in the bottom of the pot which produces the heat. The cooking area stays virtually cold. As soon as the pan or pot is removed from the hob the energy flow is interrupted. Which dishes are suitable? Basically each type of dish with magnetisable bottom such as cast-iron fry pans, enamelled pots or stainless-steel dishes with sandwich bottom. Do you need a training for induction cooking? NO. Food is prepared in the usual way. You only have to adapt to the short pre-cooking time and the quick response to heat adjustments. | ||||||||||||||||
