Plate induction

We offer you heed the induction plate.

When working the induction plates do not require time to warm up burners, unlike plates with the heating elements — energy is released directly in the thickness of the cookware immediately with a given capacity. It directly brings induction cooking to gas.

Surface induction cookers heats up only from the cookware and for that reason is not heated very much, quickly cools off, reducing the risk burns.

Burners not included if you do not find on its surface cookware with a magnetic bottom. To the burner involved, we need to cover the essential utensils of the space usually the diameter of the bottom of the dish must not be less than approximately half the diameter burners. If the pot is removed the stove is turned off.

From electric cookers with classical resistive heating element, the cooking zone is heated constantly, no matter is it the product or not. As a consequence additional consumption of electricity, heating the air in the room. Specified the effect, moreover, allows to reduce the cost of air conditioning, that is especially important in the summer. More precisely maintains the desired temperature of the cookware thanks the fact that the temperature sensor is designed to detect the temperature of the cookware, not prevents its warmth incandescent a resistive heating element or gas flame.
Efficiency about 90 %, in contrast to 60-70 % electric plates using resistive heating elements, and 30-60% at gas, due to the absence of leakage past the dishes heat flows from hot to resistive heating elements or gases.
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.
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