Induction Cooking

Induction cooking is different from any conventional cooking technique. Using magnetism to directly heat the product; when an iron based pan is placed upon the cooking zone a magnetic field is created, high frequency alternating current flows through a copper coil below a glass-ceramic plate where the heat is then transferred directly to the contents of the pan. Due to inductive heating being transferred directly to the pan, very rapid increases in temperature can be achieved. Using induction cooking is quite efficient, which means it puts less heat into the kitchen, can be turned off quickly and has safety advantages compared to gas hobs. The hobs are usually easier to clean, because the hob itself does not get very hot.

Induction cooking is becoming increasingly popular throughout the catering industry. With no need for an open flame, induction cooking can keep temperatures down in even the busiest of kitchens

Showing all 4 results

Showing all 4 results