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Induction
Heating by induction is the most efficient form of cooking available.
The heat is generated by an electromagnetic field, directly on the
bottom of the pan or pot used.
The surface which is free from contact remains virtually cold. When
the cooking time is up and the container is removed, there is no
residual heat. It is efficient become there is no waste of energy due
to dispersion, as happens with gas burners, it is 30 to 50% faster
than normal hobs using HGL technology and allows energy savings
of up to 25%.
If liquid overflow from the container, it does not stick to the surface
of the hob, because this is just slightly warm.
Operating principle
This is based on the electromagnetic properties of most cooking
containers.
The electronic circuit governs the operation of the coil (inductor),
creating a magnetic field.
The heat is transmitted by the container to the food.
• Te cooking process takes place as follows:
• minimum dispersion (high performance);
• the removal of the pan (simply lifting it) automatically stops the
system;
• the electronic system allows maximum flexibility and precision
of regulation.
2 - Operating principle
Fig. 1
1 - Recipient
2 - Induced current
3 - Magnetic field
4 - Inductor
5 - Electronic circuit
6 - Electricity supply
EN
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