Induction cookers

When working the induction plates do not require time to warm up the burner (unlike plates with heating elements) — energy is released directly in the thickness of the cookware immediately with a given power. It directly brings induction cooking to gas.
The efficiency is about 90 % (in contrast to the 60-70 % electric plates using resistive heating elements, and 30-60% gas) due to the absence of leakage past the flow of heat from cookware the hot resistive heating elements or gases.
Burners will not turn on if not found on its surface cookware with magnetic bottom. Below the burner is enabled, you need to block kitchenware a substantial part of its area (generally, the diameter of the bottom of the dish must not be less than approximately half the diameter of the burner).
If the pot is removed the stove is turned off. From electric stoves with the classic the resistive heating element, the hotplate is heated continuously even from is it the product or not. As a consequence, additional consumption of electricity, heating the air in the room. This effect, in addition to having the ability to reduce the cost of air conditioning, which is especially it is important in the summer.
More precisely maintains the desired temperature of the cookware due to the fact that the sensor temperature designed to detect the temperature of the dishes, not prevent its warm incandescent a resistive heating element or gas flame.
The dependence of the power from the mains is virtually nonexistent.
The smooth glass surface of the induction hob is easy to clean from dirt.
The surface of induction cookers heats up only from the cookware and for that reason is heated not so strongly, quickly cools off that reduces the risk of burns.