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Induction cooking is based on an electro-magnetic field creating energy which heats the base of a pan positioned on the cooktop.
The electro-magnetic field is activated when material containing iron (ferrous material) comes within range of the inductors beneath the cooktop surface.
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Introduction
Induction cooktops boast speed surpassing electric, temperature response rivaling gas, and safety and cleaning ease that beat out glass-and-ceramic-top stoves. Pans need to contain ferrous material for induction to work. Full stainless steel, aluminium, copper, terracotta or pyrex don't contain ferrous material, so theoretically they won't work.
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saut
gentle heat* simmer
50 Watts
3600 Watts
Melting chocolate without using a double boiler is only possible with induction.
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enamel
cast iron
stainless steel
FAGOR cookware
copper
glass
aluminum
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Safer: There are no open flames and the surface remains cool to the touch
Quicker: Heating and adjustments are immediate, saving you up to 50% of the cooking time when compared to more traditional methods
Even Heating: Hot spots and rings are avoided because the bottom of your cookware heats uniformly Easy Cleaning: The surface is flat and smooth; spills and overflows do not stick to the cooktop, so they can easily be wiped away
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Electromagnetic Induction
Electromagnetic induction occurs when a circuit with an alternating current flowing through it generates current in another circuit simply by being placed nearby. An alternating current is the kind of electricity flowing through power lines and home wiring, as opposed to a direct current, which we get from batteries.
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Every electric current has a magnetic field surrounding it. Alternating currents have fluctuating magnetic fields. Fluctuating magnetic fields cause currents to flow in conductors placed within them, which is also known as Faraday's Law.
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induction 2800W
ceramic 2200W
270 W
power consumption
225 W
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