An Induction Course in Electric Hob cooking January 18 2015, 7 Comments
We are proud to say, that our sales of Induction Cooking products, be they Built in Hob, or Freestanding Cooker Appliances, are growing each Month.
its a pleasing statistic, as Induction technology is admired, but there is still an air of caution by the consumer, when making the choice to buy or not. Please excuse the pun, but it BOILS down to the way it is explained to the customer, revealing its benefits, and not just how beautiful they look.
To serious cooks, the most important favorable point about induction cookers, given that they are as or more "powerful" at heating as any other sort, is that you can adjust the cooking heat instantly and with great precision. Before induction, good cooks, including all professionals, overwhelmingly preferred gas to all other forms of electric cooking for one reason: the substantial "inertia" in ordinary electric cookers ,when you adjust the heat setting, the element (coil, halogen heater, whatever) only slowly starts to increase or decrease its temperature. With gas, when you adjust the element setting, the energy flow adjusts instantly.
But with induction cooking the heat level is every bit as instantaneous, and as exact as gas. Induction elements can be adjusted to increments as fine as the cooker maker cares to supply (and nowadays that is very fine, especially at the critical low-temperatures end), and,again very important to serious cooks, such elements can run at as low a cooking-heat level as wanted for gentle simmering and suchlike (something even gas is not always good at).
I know we hark on about saving energy, well how about this. A gas hob only generates 40% of the heat produced, to the pan or vessel used, to cook the food. The rest is wasted, in heating the area or room around it. An induction hob can boast 84% of the heat is concentrated on the pan. Hence the statement, that induction cooking is FOUR times faster.
The cooking surface is cooler, and only the immediate area where the pan meets the hob, generates heat. But still nowhere near the level generated by other equipment.
Ok. So how is all this achieved?
The principle is all to do with a magnetic field. The ring on the hob, detects the magnetic base on the pan, and hey presto, we are in business. Without the pan , the ring will NOT activate. Making it extremely safe, when young children are in the kitchen.
We accept that some of your pans, won't have a magnetic base. Therefore a small investment in some replacements , may be necessary. But you may be pleasantly surprised to find that you do have some compatible utensils in your cupboards. Ask one of the children for a magnet, to do a simple test.
We will also assist, because when you buy a selected Induction Hob made by Bosch/ Neff/Siemens we will give you a FREE set of pans, with our compliments.
Whats the last obstacle, to get over, when converting from Gas to Induction Cooking?
"I don't have an electricity supply, suitable for using this product" (min 32amp fuse and separate circuit required)
Well now you do. We sell a Neff built in Hob, which can plug into a standard 13 amp, 3 pin socket. Bringing modern technology to the home, without the fuss or expense, of accommodating such a purchase.
Check out the Neff T40B31 Induction Hob on the website.
Of course if you are upgrading from traditional electric cooking , then it's most likely, that everything is already in place.
We hope you found this article interesting, and of course, we are happy to answer any questions you may have, on the subject.
NOW YOUR COOKING!!