Uses less energy and provides practically instant heat and since there are no open flames or hot coils, is safer to use than conventional burners. It allows for instant control of cooking energy for precise cooking control.
Induction cooktops are designed to be used with ferromagnetic material like Cast Iron, Steel, Enameled Cast Iron, Enameled Steel or Stainless Steel. If a magnet sticks to your cookware, it will work on an induction cooktop. When a ferromagnetic cookware is placed on the ceramic surface, currents are induced in the cookware and instant heat is generated due to the resistance of the pan. The magnetic properties of the steel in the cookware will concentrate the induced current and generate heat. Once cookware is removed, all molecular activity ceases. Heat is generated at the cookware only so the cooktop stays cool. Will not work with Aluminum, Copper or Glass cookware.
- Five power settings
- Area around pan stays cool to the touch
- 84% energy efficient
- Greater heat consistency
- Includes magnet to test cookware
5 touch controls; melt/warm, simmer, boil, fry and sear.
Easy to clean and no more burned on spills.
Heat is generated at the cookware only so the cook-top stays cool.
Cook-top designed to be used with ferromagnetic material like Cast Iron, Steel, Enameled Cast Iron, Enameled Steel or Stainless Steel. Test cookware you already own or take the magnet to the store with you to buy new cookware.
Our induction cooktop has been used by quite a few people, including professional chefs and a culinary school and has received rave reviews from all. Everyone loves the five settings and the simplicity of the unit and the superior performance.
This form of flameless cooking has certain advantages over conventional gas flame and electric cookers, as it provides rapid heating, improved thermal efficiency, and greater heat consistency, yet with precise control similar to gas. In situations in which a hotplate would typically be dangerous or illegal, an induction plate is ideal, as it creates no heat itself.
The high efficiency of power transfer into the cooking vessel makes heating food faster on an induction cooking surface than on other electric cooking surfaces. Because of the high efficiency, an induction element has heating performance comparable to a typical consumer-type gas element, even though the gas burner would have a much higher power input.
Induction cookers are safer to use than conventional cookers because there are no open flames. The surface below the cooking vessel is no hotter than the vessel; only the pan generates heat. The control system shuts down the element if a pot is not present or not large enough. Induction cookers are easy to clean because the cooking surface is flat and smooth. And because the cooking surface is not directly heated; spilled food does not burn on the surface.
Since heat is being generated by an induced electric current, the unit can detect whether cookware is present by monitoring how much power is being absorbed. That allows functions such as keeping a pot at minimal boil when cookware is removed. This unit will beep until the turned off.
Because the cook top is shallow compared to a gas-fired or electrical coil cooking surface, wheelchair access can be improved; the user's legs can be below the counter height and the user's arms can reach over the top.
Induction cooktops transfer energy from the cooktop to the pan more efficiently than any other cooktop technology. Induction cooking is the latest, greenest technology. Below is a Energy Factor comparison indicating Gas around .40, electric around .70 and induction .84. Note the higher the number the better the energy factor.
So what do we take away from all of this? Looking at the energy factor induction has the highest (best) score of 0.84 - almost 20% better than any other electric cooktop and twice the score of the nearest gas option.
Frequently Asked Questions
Can I use cast iron fry pan 11 inches for my nesco induction cooktop 1500 watts
Cast iron is not an issue, but I found that size is. Larger size pots make the unit heat up and trigger an automatic shut off. The manual that came with it reads "Use cookware that is flat, suitable for induction heating and having a bottom diameter between 3.15 inches and 10.00 inches."
What is the largest quart pot can you use
The induction surface is 10 inches in diameter. Any pot that has a bottom that size or less will work. Our stock pot is 8 quarts and it works very well.
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