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Induction Cookware

Scanpsn CTX, CSX and IQ products are Induction ready. Classic and Professional Lines are NOT induction safe. What is induction cooking - This form of flameless cooking has some advantages over conventional gas flame and electric cookers as it provides rapid heating, improved thermal efficiency, greater heat consistency, plus the same or greater ability to contraol as 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 amount of time that it takes a pot to boil depends on the power. Thus, the time can be from three minutes for 3600 watt induction stove tops, to around ten minutes for 1200 watt ones. However, boiling water is a process largely dependent on the amount of water; the speed benefits of induction cooking are seen when stir-frying: a thin pan with three tablespoons of oil may heat up to stir-frying temperature in as little as ten seconds. Induction cookers are safer to use than conventional stoves because there are no open flames and the "element" itself reaches only the temperature of the cooking vessel; only the pan becomes hot. Induction cookers are easier to clean because the cooking surface is flat and smooth, even though it may have several zones of heating induction. In addition, food tends not to burn onto the cooking surface since it is nowhere near as hot as the pot and contents. An induction cooker works like an electrical transformer: it transfers electrical energy into the pot, using a time-varying magnetic field. A coil of wire is mounted underneath the cooking surface, and a large alternating current is made to flow through that wire. This current creates a changing magnetic field. When an electrically conductive pot is brought close to the cooking surface, this magnetic field induces an electrical current in the pot. The metal pot is not a perfect conductor, and as a result these eddy currents encounter some electrical resistance. This resistance converts the current into heat. The result is that the metal pot, and only the metal pot, heats up. Heat is transferred from the pot to the food inside the pot by conduction. The cooking surface is designed to be a good thermal insulator, so that a minimum of heat is transferred from the pot to the cooking surface (and thus wasted). In normal operation, the cooking surface stays cool enough to touch without injury.
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