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Induction Stove GIFT BOX SET Includes Free Pan

1 was available / new
R505.00 auction closed
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Product information

Condition:
New
Location:
South Africa
Customer ratings:
Product code:
IND002
Bob Shop ID:
215506514

Induction Stove includes Free Pan

Power Supply : 220V/50Hz

Watt: 2200w

Dimensions: 380x320x70mm

Net Weight : 3.5kg

8 Cooking Settings

Safety Lock

Electricity Indicator

Cooking Pot Included

HOW DOES MY NEW STOVE WORK?
In the case of an induction stove, magnetic energy inside the coils of the stovetop generate electromagnetic fields that initiate a warming reaction with the substance of the steel-based cooking vessel. This, in turn, causes the cooking vessel to heat. The coil does not heat up during this process. However, because all of the energy is transmitted to the base of the cooking vessel only, the cooking vessel actually cooks the food, not the stove. Additionally, because there has to be stimulation between the metal of the vessel and the coil, once the vessel is removed, the process is broken.
In contrast to the induction cooking process, other types of stovetops create a heat source (either the coils of an electric stove or the flames of a gas or fossil fuel stove) which warm up and cook the food through the cooking vessel. Induction cooking is very popular with professional chefs who find that working on gas or electric stovetops is just not conducive to certain cooking methods. With an induction cooktop, they have much more control.
BENEFITS OF INDUCTION COOKING
This form of flameless cooking has certain advantages over conventional gas flame and electric cookers, as it provides rapid heating, improved thermal efficiency, and greater heat consistency, yet with precise control similar to gas. In situations in which a hotplate would typically be dangerous or illegal, an induction plate is ideal, as it creates no heat itself.
The high efficiency of power transfer into the cooking vessel makes heating food faster on an induction cooking surface than on other electric cooking surfaces. Because of the high efficiency, an induction element has heating performance comparable to a typical consumer-type gas element, even though the gas burner would have a much higher power input. The GALIANO Induction Stove can boil water twice as fast as a conventional electric coil of the same power, thereby using half the electricity.
Induction cookers are safer to use than conventional cookers because there are no open flames. The surface below the cooking vessel is no hotter than the vessel; only the pan generates heat. The control system shuts down the element if a pot is not present or not large enough. Induction cookers are easy to
clean because the cooking surface is flat and smooth, even though it may have several heating zones. Since the cooking surface is not directly heated, spilled food does not burn on the surface.
Since heat is being generated by an induced electric current, the unit can detect whether cookware is present (or whether its contents have boiled dry) by monitoring how much power is being absorbed. That allows functions such as keeping a pot at minimal boil or automatically turning an element off.
Light-weight and portable - goes with you from the kitchen to the dining room - great for entertaining!
ENERGY SAVING
Induction hobs are far more energy efficient than any other hob. This is because around three quarters of all the energy consumed by conventional hobs is used to heat the pan. As a comparison, gas cooking actually only uses about 50% of the energy consumed to heat the pan. The cooking zone of a conduction hob also automatically detects the size of the pan base so that heat is only generated through the area in direct contact with the pan. Whilst giving you the flexibility to use smaller sized pans on larger zones this also results in greater energy efficiency – the smaller the pan, the lower the energy consumption. In practice energy savings compared with conventional hobs can be as much as 60%* when compared to conventional cooking methods.

 

Customer ratings: 1 ratings

10/10
19 Jan 2016