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Central factors: energy savings, speed and safe working
Up to 80% energy saving with induction technology
“Inductive is fast-acting and focused only where it is needed: in the pan base.” Unlike conventional, slow-acting cooking tops, an induction cooking top never requires pre-heating or keeping warm.
Experimental evidence from thermal imaging
Image 1 shows water being boiled on a gas stove. Gas was chosen for this measurement example because adjusting the burner produces a similar response to regulating an induction cooking top. For comparison, image 2 shows the same pan, filled with the same quantity of water, being brought to the boil on an INDUCS induction cooking top.
Results:
Image 1 clearly reveals the radiant heat of the gas flame: Bringing water to the boiling point (red) entails a great deal of wasted energy. Gas flames can also emit health-hazardous substances.
Image 2 – Induction cooking top: Unlike a gas flame, the energy field generates heat directly in the pan base. That saves energy and makes for efficient cooking (red). No energy is lost through heat radiation, and the kitchen atmosphere stays pleasant – and the cooking top itself stays cool. (Residual warmth of the pan base.)
The diagram shows how the induction system works. From top to bottom: generator or power converter, magnetic field, coil, Ceran ceramic glass top, induction-compatible pan.
Pans with good ferromagnetic properties are essential.