- Faster Cooking Times –Induction heats a pan almost 50% faster than gas does
- Instant Temperature Changes – heat levels can be more accurately versus gas or other cooking applications
- Safe Cook Top – Surface stays cool to the touch making it safer for children and the disabled.
- Easy to Clean – Spills won’t bake or crust onto the cook top and are easily wiped off
- Energy Saving – Energy is transferred directly to the pan by magnetic field so very little heat is wasted.
|
| |
| |
| Type |
Power |
Efficiency |
Delivered Power |
| Induction |
2.8 KW |
90% |
2.52 KW |
| Gas |
3.5 KW |
50% |
1.75 KW |
| Halogen |
2.2 KW |
60% |
1.32 KW |
| Electric Coil or Cast Iron |
2.0 KW |
55% |
1.1
KW |
|
| |
|
| Type |
Power |
Temperature of Cook Top |
| Induction |
4
min.46 sec |
230o F |
| Gas |
8
min.18 sec |
518o F |
| Halogen |
9
min.00 sec |
734o F |
| Electric Coil or Cast Iron |
9
min.50 sec |
644o F |
| With an efficiency of 90%, compared to
50% for gas or 55-60% for other electric
technologies, induction heats incredibly fast.
Even when compared to amicrowave, nothing can
match the speed or safety of an induction
cooktop. |
|
| |
|
| Type |
Energy Used |
| Induction |
225 W / h |
| Gas |
390 W / h |
| Halogen |
270W / h |
| Electric Coil or Cast Iron |
320 W / h |
|
Power and effciency combined with the fact
that energy consumption is proportional to the
cookware, result in substantial energy savings,
17? 30% less than the energy consumed by
standard cooking technologies. |
|
