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EN
The main advantage of induction heating is the loss of heat losses as it heats
the bottom of the metal container. If you use electric stoves with plates or
glass ceramic plates, the plate or hob is always heated first and then this heat
goes to the bottom of the pot. This passage is a source of high heat losses,
especially if the bottom of the pot and the plate do not exactly lie between
each other (there is an air gap or a burnt food between the two surfaces).
On the other hand, when the heating is induced, the boiler bottom is heated
much faster, cooking is faster with significantly less power consumption.
Benefits of cooking on an induction cooker
• Powerful cooking with energy saving - the thermal efficiency is more than
98%.
• Checking the operation of the device with a large-capacity microprocessor -
just make, fry or heat any kind of food.
• The boiler is equipped with an electronic control panel with a display.
• The variator is equipped with security controls:
- automatic container bottom size control,
- protection against overheating,
- overvoltage protection, under protection.
• The ceramic plate is resistant to high temperatures.
• Since the hob is only heated indirectly through the bottom of the pot, the
contents are not caught and burned, and the risk of burning is almost
eliminated. The glass ceramic plate is heated only by a hot pot.
• When you remove the pot from the plate, the device automatically switches
to standby mode.
• The appliance detects if a suitable pot is placed on the plate. If the pot does
not have a ferromagnetic bottom, it does not start heating.
