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What is induction cooking?

Induction technology heats the cookware, whilst the surrounding area stays cool to touch. This is achieved by creating a magnetic field within the induction hob, which magnetises the iron content in the cookware, creating friction, which generates the heat for cooking.

Why induction?

• Safety: Induction technology heats the cookware, whilst the surrounding area stays cool to touch. Built in safety features include overheat and boil-over sensors, empty pan detector.
  
• Precision: Precise temperature control and instant response. 4 preset, boost mode and 12 heat levels evenly distributed for perfect and consistent results.
  
• Power: Twice as fast compared to any other cooking method, from 50 watts to 3.6 kW*. The 280 mm inductor is the largest on the market.
  
• Efficiency: 90% energy efficient, (compared to 50% for gas), high efficiency = maximum yield. Energy consumption half that of gas.
  
• Ease of Maintenance: Surface simply wipes clean after use.
  
• Ideal for all types of cooking: Searing meat, braising, boiling, sauté, shallow fry, stir fry, casseroles, crepes, omelettes, eggs, melting chocolate. From production to pastry areas and great for theatre cooking!

* Dependent upon model.
Source: Adventys.