Electromagnetic induction hobs

Induction hobs guarantee dramatic energetic savings, excellent performances, better working conditions.
Let us see in detail how induction works and what makes a difference compared to other cooking systems.

	Induction hobs are constituted by a ceramic glass, usually inserted at top level. Underneath it, wire coils are located. These coils, when activated, generate an electromagnetic field.
	When a pot is placed onto the ceramic glass, the coil starts to generate the field and transmits heat directly into the pot’s bottom. The heat is therefore conveyed by induction, not conduction as it happens with any other cooking system. What does this mean? It means that just a minimum amount of heat is dispersed.

 The energetic yield of this innovative kind of cooking equipment reaches very high levels, up to 95%.

On the other hand, traditional cooking methods (gas stove, infra-red or traditional electric hobs) all involve a percentage of thermal dispersion in the range between 30 and 60% .

This means that for every euro spent for electric power, only 5 cents are dispersed with induction, while other systems are close to a 1 to 1 ratio: one euro wasted for every euro effectively used.

To learn more about the reasons why induction hobs are a winning choice in terms of energy savings, please visit the “Energy Savings” section.

THE IDEAL KITCHEN

Besides the obvious but not trivial considerations about the fact that energy saving also means money savings, this technology can be labelled as eco-friendly but also user-friendly.

Cooking with induction also means:

1) Less skin burns
2) Faster cleaning procedures
3) Cleaner air
4) Fresher air
5) Healthier air
6) Less maintenance, therefore a more continuous service

Let us explain why.

As already seen before, the heat generated by induction is conveyed directly into the bottom of pots and pans.

Ceramic glass has the only function of holding the pots and protecting the electronic components underneath. That is the reason why the sheer black glass remains cool even if the induction hob is turned on maximum power.

This characteristic helps avoiding accidental burns (point 1).

Cleaning the cooking top will be much easier: just by wiping with a wet rug all food-spills and stains will be removed (point 2).
The food spills will not char or release smoke and smells since the ceramic glass always remains cool: the air in the kitchen will be much cleaner (point 3) .

Working conditions will further improve.

Thanks to induction hobs’ minimum heat dispersion, air in the kitchen will result much fresher (point 4. Visit the section FRESH AND CLEAN ENVIRONMENT for more details)

The environment will also result healthier (point 5): let us not forget that traditional gas stoves constantly disperse a certain amount of gas, filling up the kitchen air with substances such as deadly carbon monoxide and dangerous nitrogen oxide and dioxide.

Clean, healthy, fresh air means better working conditions and a great deal of money saved on air treatment.

Last but not least, maintenance will be very rare: no more clogged nozzles, only a smooth, black glass. A much stronger and resistant glass compared to those composing electric hobs, since it will not undergo sudden changes of temperatures (point 6).

Even pots and pans will last longer and will be easier to clean, since they will not be blackened by the flames.

HIGH TECHNOLOGY AND PRODUCTIVITY

Cooking with induction makes everyday work in the kitchen much more pleasant, but also quicker, safer and more efficient.

The performances of Inoxpiù induction hobs are perfect for express cooking. They help speed up cooking times and therefore allow to reduce staff. Induction hobs power is amazing: 90 seconds to boil a litre of water, about 4 minutes to boil 3 litres of water.

This technology also boasts an extremely high productivity: an induction hob can be exploited on its whole surface. This means that, compared to gas stove with similar dimensions, it allows to heat up much more pans at the same time.

Induction also betters the quality of cooking itself: the heat is evenly distributed at the whole bottom surface of the pot, instead of being concentrated in correspondence of the ring of fire.

But power is nothing without control.

That is why our induction hobs can be regulated in hundreds of intermediate levels between minimum and maximum power, offering a wide scale of cooking techniques (soft, strong, etc).

Induction hobs allow you to switch off the power immediately as well as to raise temperature suddenly if needed. As known, traditional electric hobs cool down very slowly, heating up the environment and also forcing the chef to remove the pan in the attempt of avoiding food-burning. They also need great amounts of power and time to reach maximum temperature, while induction hobs reach top power in a few seconds.

SAFETY AND RELIABILITY

Last but not the least, the safety aspects.

Induction hobs, being supplied by electricity only, allow the operators to forget about all the disadvantages linked to gas kitchens:

First of all the risk of explosions caused by gas leakage from stoves or pipes.

Besides making the daily work in the kitchen much safer, this characteristic involves economical advantages also.

The insurance costs will lower and in case of new projects, there will be no need of installing expensive safety infrastructures (fireproof doors and walls, etc).

Operators’ safety is also guaranteed by two extra devices: one blocks power supply in case little metallic objects are places onto the induction (rings, knives, etc.), the other stops power supply once the pot is removed from the ceramic glass. Visit the section SAFETY AND RELIABILITY to learn more about the positive implications an Inoxpiù kitchen might offer you in terms of safety.