6
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
vitroceramic hobs 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.