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Induction Cooking
What is Induction Cooking?
An induction cooker creates an electromagnetic field to heat the cooking saucepan/pot. Very little
energy is wasted heating the glass ceramic plate, as most of the heat is transferred directly to the
food.
As the majority of the heat is absorbed by the saucepan/pot, the cooking surface remains cooler to
the touch than most traditional cooktops making cooking fast, safe and energy efficient.
Suitable Cookware for Induction Cooking
To achieve maximum efficiency, it is essential to use the correct type of saucepans/pot.
Most suitable saucepan/pot's are;
•
Stainless Steel with an iron base or core
•
Cast iron
•
With ferrous metals (one that can be
magnetised)
•
Induction compatible saucepan/pot
bearing
All saucepan/pot's require a base diameter
between 12cm to 21cm to operate the Induction
Cooker.
Unsuitable saucepan/pot's are;
•
Ceramic
•
Heat resistant glassware
•
Any pottery
•
Copper or aluminium
•
With feet
•
With a curved based
•
With a base diameter less than 12cm
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