Idiomas disponibles
Idiomas disponibles
Operating principle
Induction
Heating by induction is the most efficient
form of cooking available.
The heat is generated by an electromagnetic
field, directly on the bottom of the pan or pot
GB
used.
The surface which is free from contact
remains virtually cold. When the cooking
time is up and the container is removed,
there is no residual heat. It is efficient
become there is no waste of energy due to
dispersion, as happens with gas burners, it
is 30 to 50% faster than normal hobs using
HGL technology and allows energy savings
of up to 25%.
If liquid overflow from the container, it does
not stick to the surface of the hob, because
this is just slightly warm.
Operating principle
This is based on the electromagnetic
properties of most cooking containers.
The electronic circuit governs the operation
of the coil (inductor), creating a magnetic
field.
The heat is transmitted by the container to
the food.
Te cooking process takes place as follows:
- minimum dispersion (high performance);
- the removal of the pan (simply lifting it)
automatically stops the system;
- the electronic system allows maximum
flexibility and precision of regulation.
1 - Recipient
2 - Induced current
3 - Magnetic field
4 - Inductor
5 - Electronic circuit
6 - Electricity supply
Fig. 1
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