explained in the paragraph above, induction cooking works by
electromagnetic energy, therefore, the outside bottom surface of the
cookware must be made of a ferrous magnetic material such as cast iron,
enameled steel or magnetic stainless steel. The interior or cooking surface of
the cookware can be aluminum or other non-ferrous material with or without
a non-stick coating as long as the bottom is ferrous.
It is very easy to check whether or not your cookware will work using a fridge
magnet or any other permanent magnet. If the magnet sticks to the bottom
of the pot/pan, the cookware will work on an induction cooktop.
What are the advantages of induction cooking?
Induction cooking allows you to adjust the cooking heat instantly and with
great precision much like a gas burner, but with even more accuracy.
Induction cooking is also faster, cleaner, safer and more energy efficient than
any other counter top cooking technology.
Faster
Energy is transferred directly to the cookware, there is no wasted heat,
resulting in extremely fast heat up time - even faster than gas.
Cleaner
An induction cooktop only gets hot under the bottom of the cookware. The
area around the cookware does not get hot, so drips, spatters and spills don’t
bake on the induction cooker surface. Simply wipe with a damp cloth –
cleanup is a breeze.
Safer
There are no open flames or hot elements. Induction cooktops will start only
once the appropriate cookware has been placed on the surface and stops
immediately when the cookware is removed. No more burned fingers or
hands and safer around young children.
Energy Efficient
Conventional cooking methods involve generating heat which is then
transferred to cookware. With induction cooking, there is almost no wasted
heat since heat is being generated in the cookware itself. Also, because there
are no open flames or hot elements releasing heat into your kitchen, your
kitchen stays cooler.
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