What is Induction Cookware?
|And the best part of it is that the cooking zone itself keeps cold. Hence cooking with induction combines the advantages of electric and gas cooking with the benefit of maximum practicality.
Cooking on induction cookware, you practically cook on a cold cooking zone. The heat is generated directly at the base of the pot and thus reduces any heat loss or accidental burns preventing fingers from getting burnt. If there is no pot on the cooking zone, nothing happens - even if the cooking zone is turned on. The automatic switch-off mechanism detects pots whose contents have evaporated and turns the cooking zone off. Because the cooking zone itself does not heat up, practically nothing can get burnt onto it.
Safe way of cooking As the cooking zone stays cold, nothing can get burnt, not even the occasional finger burns. If there is no pot on the cooking zone, it doesn't heat up, even if it is turned on. The automatic switch-off mechanism turns the cooking zone off if it has been in constant operation for a certain amount of time.
Induction cooking is precise Precise temperature-regulated cooking is as easy as a child's play because energy can be regulated precisely and immediately.
Energy-save it with induction cooking The preferred power of energy is supplied as soon as the cooking zone is turned on. Pot detection ensures that the heated-up cooking zone automatically adjusts itself to the diameter of the pot. A temperature sensor detects pots whose contents have evaporated and turns off the cooking zone automatically. This way no energy is expended unnecessarily.
Easy- daily care Because the cooking zone itself does not heat up, practically nothing can get burnt on. No tiresome scraping off of burnt-on remains. Simply wipe off the cooking zone with a moist cloth and it sparkles clean.