4 Hobs Bosch induction cooker 60×60 heats a cooking vessel by magnetic induction, or an electrical heating element. The resulting oscillating magnetic field induces a magnetic flux which repeatedly magnetises the pot, treating it like the lossy magnetic core of a transformer. This produces large eddy currents in the pot, which because of the resistance of the pot, heats it.
All models of induction cooktops, cooking vessels are made of stainless steels. However, copper, glass, non magnetic stainless steels.
4 Hobs Bosch induction cooker 60×60 is quite efficient, which means it puts less waste heat into the kitchen, can be quickly turned off, and has safety advantages compared to gas stoves. Cook-tops are also usually easy to clean, because the cook-top itself does not get very hot.
Cooking Properties
A pot of boiling water atop newspaper on an induction cooking surface
An induction cooking surface boiling water through several layers of newsprint.
Induction cooking provides faster heating and more consistent heating than cooking by thermal conduction, with precise control similar to gas.
The induction element has heating performance comparable to a gas burner, but is significantly more energy-efficient. Because the temperature of the cooking surface matches that of the pot, this permits precise control of the cooking temperature.
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 and does not get hot enough to make spilled food burn and stick.
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