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Induction
Heating by induction is the most efficient form of cooking available.
The heat is generated by an electromagnetic field, directly on the bottom of the pan or pot used.
The surface which is free from contact remains virtually cold. When the cooking time is up and the
container is removed, there is no residual heat. It is efficient become there is no waste of energy due
to dispersion, as happens with gas burners, it is 30 to 50% faster than vitroceramic hobs and allows
GB
energy savings of up to 25%.
If liquid overflows from the container, it does not stick to the surface of the hob, because this is just
slightly warm.
Operating principle
This is based on the electromagnetic properties of most cooking containers.
The electronic circuit governs the operation of the coil (inductor), creating a magnetic field.
The heat is transmitted by the container to the food.
The cooking process takes place as follows:
- minimum dispersion (high performance);
- the removal of the pan (simply lifting it) automatically stops the system;
- the electronic system allows maximum flexibility and precision of regulation.
1 - Recipient
2 - Induced current
3 - Magnetic field
4 - Inductor
5 - Electronic circuit
6 - Electricity supply
6
Fig. 2
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