Induction: Curing Electric Cooking Woes
Induction cooktops sound like cool tech, but what’s in it for the chef? Instant and precise adjustment of surface heat, for one. No ambient heat, for another. And clean up? Spray and wipe, baby.
A chef cooking with induction is like a scientist. An induction cooktop heats cooking vessels by magnetic induction. Electromagnetic activity in the cooktop triggers electromagnetic activity in the pan, and the pan heats up. Because inductive heating directly heats the vessel instead of first heating the surface on which it sits, it is more efficient. The vessel heats more quickly using less power, yet the surface area remains cool to the touch.
Choosing induction is a responsible choice that feels good. Still not sure? Come test drive the technology in our showroom. Click here for a showroom to schedule an induction demonstration.