7
Induction Cooking
What is Induction Cooking?
An induction cooker creates an electromagnetic field to heat the cooking saucepan/pot. Very little
energy is wasted heating the glass ceramic plate, as most of the heat is transferred directly to the
food.
As the majority of the heat is absorbed by the saucepan/pot, the cooking surface remains cooler to
the touch than most traditional cooktops making cooking fast, safe and energy efficient.
All saucepan/pot’s require a base diameter
between 12cm to 21cm to operate the Induction
Cooker.
Suitable Cookware for Induction Cooking
To achieve maximum efficiency, it is essential to use the correct type of saucepans/pot.
Most suitable saucepan/pot’s are;
Stainless Steel with an iron base or core
Cast iron
With ferrous metals (one that can be
magnetised)
Induction compatible saucepan/pot
bearing
•
•
•
•
Unsuitable saucepan/pot’s are;
Ceramic
Heat resistant glassware
Any pottery
Copper or aluminium
With feet
With a curved based
With a base diameter less than 12cm
•
•
•
•
•
•
•
