Induction cooking is a cooking procedure where the electric current is converted to heat energy through magnetic induction. The electric induction works by passing the electric current through a copper coil wire which is featured on the cooking surface. When the current is passed, the surface pan generates heat.
|Cooking over gas allows only 40-55% of the heat to reach the food being cooked||Food cooked with induction will receive 90% of the heat generated|
|Raises the kitchen temperature||Keeps the kitchen cooler|
|Potential burn hazard due to open flame||Decreases the risk of burns and accidental fires, as there is no open flame|
|Expensive operating costs||Huge saving on the cost of energy, faster ROI|
|Allows only 65-70% of the heat to reach the food being cooked||Food cooked with induction will receive 90% of the heat generated|
|Takes longer to heat||Evenly heated cookware or surface|
|Electric coils and elements heat insufficiently||Energy efficient in converting electric power to heat generated|
|Does not give direct control over the heat level when temperature adjustments are made||Gives direct control over the heat level when temperature adjustments are made|
Flame Free Kitchen &
No Toxic Gasses
Cool Kitchen &
60%* Cheaper than
Instant Control on
Highly Efficient &
It's suitable for all types of cooking
Exhaust hood and fresh air circulation can be reduced
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