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Friday, April 27, 2007
Wednesday, April 11, 2007
Description
An induction cooker uses induction heating for cooking. Usually a ferromagnetic or ferrimagnetic coated pot is placed above an induction coil for the heating process to take place. This type of hob (or, in American English stove top or cooktop does not work with non-ferromagnetic cookware, such as glass, aluminum, and most stainless steel.
Induction cookers are faster and more energy-efficient than traditional hobs. Additionally, the risk of accidental burning is diminished since the hob itself only gets marginally hot (due to heat conduction down from cookware), allowing direct contact without harm. Also, no heat is lost to the air directly from the hob, keeping the kitchen containing the cooker cooler.
Since heat is being generated from an electric current induced by an electro-magnet, the range can detect when cookware is removed or its contents boil out by monitoring the resistance to the current. In theory, this creates additional functions, such as keeping a pot at minimal boil or automatically turning off when the cookware is removed.
Benefits
This form of flameless cooking has an edge over conventional gas flame and electric cookers as it provides rapid heating, vastly improved thermal efficiency, greater heat consistency, plus the same or greater degree of controllability as gas. Water in a pot begins to boil (at its contact points with the pot) in as few as 5 seconds, and then upon turning down immediately (in a second) transitions to simmering.
The amount of time that it takes a pot to boil is proportional to the power or wattage that the induction hob is using. Low wattage induction coils can take as long to heat as the similar wattage in an ordinary electric burner. Thus, the time can be from 3 minutes to around 10 minutes for 3600 watts to 1200 watts induction hobs.
It is considered safer because there are no open flames and the element itself is not hot to the human touch; only the pan becomes hot. Bosch brochures, for example, show a person touching the ceramic cover to the inductor while along side is a pan of boiling water heated by the same induction source. Be warned however, the surface can remain hot after cooking. The heat will transfer back from the cooking pan to the top.
It is also easier to clean because it is one large flat, smooth surface, even though it may have 2, 3, 4 or even up to 8 zones of heating induction. In addition, it doesn't suffer from the problem ceramic hobs have when pans boil over: because the surface of the hob itself doesn't get hot the food cannot get "burnt on".
Why Induction Cooker can heat the food in the vessel pot?
The Principle of working:
Use the technology of high-tech digital frequency conversion, the micro-computer controlled induction cooker heats up the food resulting from t he induction whirlpool of the frequency magnetic field. With the power on, the electric current of frequency conversion will generates magnetic field in the induction coil which is built in the induction cooker, as soon as the magnetic force line in the magnetic field touches the iron vessel, it will let out countless small whirlpool which can heat the vessel and the food in it.
Why Induction Cooker is better than the Gas Stove?
1. Energy saving.—– The thermal efficiency is more than 85%. The heating speed and the fire power can be adjusted freely, so high efficiency equals speed and time saving.
2. Safe and reliable.—– The induction process is controlled by a micro-computer, with multiple safety features, absolutely dismiss the hidden safety trouble of Gas stove. For example:
a) The machine will auto shut off if the voltage level is too high or too low.
b) Safeguard from heating of small objects, the machine will not be activated and without firepower output when the small object is smaller than 8 cm size.
c) The machine will not be activated and will shut off after 30 seconds if an unsuitable cooking vessel or without cooking vessel is placed on the ceramic plate.
d) The machine will be shut off automatically when the temperature of the top ceramic plate is over high.
e) The machine will be shut off automatically when the temperature in the inner part of the machine is over high.
f) The machine will be shut down automatically after 2 hours of inactivity
3. Environmental friendly.—– There are no pollution, no flame, no smoke and carbon monoxide during the whole cooking process.
4. Easy to clean.—– Durable heat proof crystallite glass plate is built on the surface of the machine, makes it stain free and easy to clean.
What boiling vessel can be use on the Induction Cooker?
Only flat bottom of stainless steel boiling vessel with iron material can be used on the induction cooker, the bottom size of the boiling vessel is between 8cm~22cm.
Induction cookers are faster and more energy-efficient than traditional hobs. Additionally, the risk of accidental burning is diminished since the hob itself only gets marginally hot (due to heat conduction down from cookware), allowing direct contact without harm. Also, no heat is lost to the air directly from the hob, keeping the kitchen containing the cooker cooler.
Since heat is being generated from an electric current induced by an electro-magnet, the range can detect when cookware is removed or its contents boil out by monitoring the resistance to the current. In theory, this creates additional functions, such as keeping a pot at minimal boil or automatically turning off when the cookware is removed.
Benefits
This form of flameless cooking has an edge over conventional gas flame and electric cookers as it provides rapid heating, vastly improved thermal efficiency, greater heat consistency, plus the same or greater degree of controllability as gas. Water in a pot begins to boil (at its contact points with the pot) in as few as 5 seconds, and then upon turning down immediately (in a second) transitions to simmering.
The amount of time that it takes a pot to boil is proportional to the power or wattage that the induction hob is using. Low wattage induction coils can take as long to heat as the similar wattage in an ordinary electric burner. Thus, the time can be from 3 minutes to around 10 minutes for 3600 watts to 1200 watts induction hobs.
It is considered safer because there are no open flames and the element itself is not hot to the human touch; only the pan becomes hot. Bosch brochures, for example, show a person touching the ceramic cover to the inductor while along side is a pan of boiling water heated by the same induction source. Be warned however, the surface can remain hot after cooking. The heat will transfer back from the cooking pan to the top.
It is also easier to clean because it is one large flat, smooth surface, even though it may have 2, 3, 4 or even up to 8 zones of heating induction. In addition, it doesn't suffer from the problem ceramic hobs have when pans boil over: because the surface of the hob itself doesn't get hot the food cannot get "burnt on".
Why Induction Cooker can heat the food in the vessel pot?
The Principle of working:
Use the technology of high-tech digital frequency conversion, the micro-computer controlled induction cooker heats up the food resulting from t he induction whirlpool of the frequency magnetic field. With the power on, the electric current of frequency conversion will generates magnetic field in the induction coil which is built in the induction cooker, as soon as the magnetic force line in the magnetic field touches the iron vessel, it will let out countless small whirlpool which can heat the vessel and the food in it.
Why Induction Cooker is better than the Gas Stove?
1. Energy saving.—– The thermal efficiency is more than 85%. The heating speed and the fire power can be adjusted freely, so high efficiency equals speed and time saving.
2. Safe and reliable.—– The induction process is controlled by a micro-computer, with multiple safety features, absolutely dismiss the hidden safety trouble of Gas stove. For example:
a) The machine will auto shut off if the voltage level is too high or too low.
b) Safeguard from heating of small objects, the machine will not be activated and without firepower output when the small object is smaller than 8 cm size.
c) The machine will not be activated and will shut off after 30 seconds if an unsuitable cooking vessel or without cooking vessel is placed on the ceramic plate.
d) The machine will be shut off automatically when the temperature of the top ceramic plate is over high.
e) The machine will be shut off automatically when the temperature in the inner part of the machine is over high.
f) The machine will be shut down automatically after 2 hours of inactivity
3. Environmental friendly.—– There are no pollution, no flame, no smoke and carbon monoxide during the whole cooking process.
4. Easy to clean.—– Durable heat proof crystallite glass plate is built on the surface of the machine, makes it stain free and easy to clean.
What boiling vessel can be use on the Induction Cooker?
Only flat bottom of stainless steel boiling vessel with iron material can be used on the induction cooker, the bottom size of the boiling vessel is between 8cm~22cm.
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