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And bangazoom,rolex watches original! the pot heats up to use as you please What’s unique about induction cooking is that heat is created directly in the pan instead of on the surface of the cooktop which allows for more immediate control of the heat source
Below the surface of the glass-ceramic top an electric current passes through the magnetic wire coil to create a high-frequency electromagnetic field (Pictured: Ivation 1800W Portable Induction Countertop Cooktop Burner)
Induction burners are also more energy-efficient than conventional gas or smooth-electric burners The US Department of Energycompared the efficiency of energy transfer in residential cooking products and found that induction burners were 84 percent efficient versusabout 74 percent for smooth-electric cooktops and 40 percent forconventional gas burners Since less energy is lost in the surrounding air when you cook with induction your kitchen will remain cooler than it would if you were using gas Steverlynck who has been cooking with induction for three months told us “[Induction] is comparable to gas cooking in terms of control but the advantage is that there is no excessive heat making the kitchen hot I have the control of gas without the dangerous heat of gas” Induction burners are also more energy-efficient than conventional gas or smooth-electric burners Pro chefs often turn to induction burners or ranges because they take up little space which is ideal for small oddly shaped restaurant kitchens In a Food Arts article written by Merrill Shindler the co-chef and co-owner of Frankies Spuntino in New York Frank Falcinelli says an induction burner provides “a lot of heat with no exhaust so it works in any space”
In our tests induction cooktops brought water to a boil in almost half the time as conventional gas or electric burners The fastest induction burner brought 2 quarts of water to a boil in a 4-quart saucepan in about 7 minutes versus about 13 minutes using a conventional gas burner and almost 16 minutes using a smooth-electric cooktop Steverlynck says induction is “ideal not only for quick cooking but also for quick and tasty reheating of leftovers and other foods”
In our tests induction cooktops brought water to a boil in almost half the time as conventional gas or electric burners (Pictured: Duxtop 8100MC Induction Cooktop)
The speed efficiency and complexity of induction burners are what make them
