Client Books Kitchen Things E-Brouchure - Page 54

INDUCTION TECHNOLOGY Induction is like having an individual heating element inside each saucepan. When a pan is placed on an induction cooktop, it completes a magnetic circuit below the ceramic surface, which creates energy within the saucepan’s base. This in turn heats the saucepan and its contents. Because heat is generated inside the pan, using a saucepan that is smaller than the cooktop element will not lead to any wasted energy. The induction effect does not heat the air around the pan, resulting in further energy efficiencies. Cooling air is blown through the electronics but emerges only a little warmer than ambient temperature. OUTSTANDING PERFORMANCE Melting chocolate without it sticking to the pan is made easy with outstanding low-heat performance. You can also boil considerably faster than on a ceramic hob, and nearly twice as fast as on a gas hob. Using the boost function can increase power by 50% for an even faster heat-up time. A QUICK TEST Take a fridge magnet and place it on the base – inside and outside – of your pots and pans. If the magnet sticks they will be suitable for use on induction cooktops. 53