A large amount of thermal energy produced can heat the bottom quickly, thus heating up the food very fast, thus a more efficient and power saving technique for cooking. In other forms of cooking, the heat is being generated in the stove top by electrical coils or burning gas, but here in Induction Cooktop, heat is generated directly in the cooking vessel, thus its more efficient. To be used on an induction cooker, a cooking vessel must be made of a ferromagnetic metal like steel, iron etc.
Why Induction Cookers?Induction cookers are faster and more energy-efficient than traditional electric cookers. They allow instant control of temperature and electricity similar to gas burners. The possibility of burn injury is significantly less than with other methods as induction heats the cooking vessel itself, not the surface; the surface of the cook top is only heated from contact with the vessel, hence this method is the most efficient cooking method. There are no flames or red-hot electric heating elements as found in traditional cooking equipment. The induction effect does not heat the air around the vessel, resulting in further energy efficiency.
Advantages1. Provides quick heating
2. Improved thermal efficiency
3. Greater heat consistency
5. Ease and Adaptability of Installation, you can place it anywhere even in your living room!
Efficiency Comparison Chart - US Government Statistics
|Induction Cooker||Halogen Cooker||Electric Cooker||Gas|
|Time required to boil 2qtns of water||4 min 46 sec||9 min||9 min 50 sec||8 min 18 sec|
|Energy Consumption to boil 2L of water||745 kJ||1120 kJ||1220 kJ||1340 kJ|
Disadvantages1. Cookware must be compatible with induction heating
2. A small amount of noise is generated by an internal cooling fan
3. Of-course electricity failures
Induction Cook Top Standard Error Codes:
- E0 - Ensure the pot or pan is placed correctly
- E1 - The circuit has malfunctioned
- E2 - The temperature sensor is opening circuit or short circuit
- E3 - The voltage is higher (140V-160V)for 3 seconds
- E4 - The voltage is lower (80V-100V) for 3 seconds
- E5 - The cook-top surface temperature is too high
- E6 - Internal Electronic Temperature is higher than normal for 3 seconds
- E7 - Internal Electronic Temperature sensor is opening circuit or short circuit
Tip: Is your food burning while cooking on Induction Cook Top? Don't worry, from my experience it is found that if you start cooking with high watt, say 2000, then slowly reduce it to lower watt, say 100 you can cook any food with Induction Cooker!