W O L F INDUCTION COOKTOP F E AT U R E S
INDUCTION C O O K I N G |
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Induction cooking has been used in Europe for | B E N E F I T S O F I N D U C T I O N C O O K I N G | |
decades by professionals and homeowners | Speed. Heating is immediate. Adjustment is | |
demanding the best in performance. | ||
immediate. No slow change from heating up to | ||
In induction cooking, the electricity flows | ||
cooling down. Heats up to 50% faster than gas | ||
through a coil to produce a magnetic field | or electric cooktops. | |
under the ceramic cooktop. | Controllability. Homogeneous cooking to | |
When a cast iron or magnetic stainless steel | ||
distribute the heat perfectly (no hot or burned | ||
pan is placed on the ceramic glass surface, | spots). You can keep sauces and chocolates | |
currents are induced in the cooking utensil and | melted at 50 watts of power, or with the touch | |
instant heat is generated due to the resistance | of a finger, activate | |
of the pan. Induction only works with cooking | water in half the time you normally do. | |
vessels made of magnetic materials, such as | Energy efficiency. Energy is supplied directly | |
cast iron and magnetic stainless steel (it will | ||
to the cooking vessel so 85% to 90% of the | ||
not work with aluminum or copper pots). To | ||
electric energy gets used to cook. This means | ||
test the cookware, a magnet must stick to the | ||
a cooler kitchen and cooktop. | ||
bottom of the vessel in order to function. | ||
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| Easy to clean. The surface remains relatively | |
| cool, so overflows and spills do not stick or | |
| burn onto the element. The surface will be | |
| warm after removing a saucepan with hot | |
| contents. Wait until the surface cools to clean | |
| with soapy water. |
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