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An induction cooktop looks similar to a radiant stove from the surface in that it does not employ open flames. It has a smooth, glass surface on which the pots and pans are placed, with elements located beneath the surface. However, what looks the same as a radiant cooktop at a glance is totally different as far as the operating mechanism employed below the glass surface.
By placing an induction-ready cooking vessel on a live induction cooktop, a reaction is generated between the cookware & magnetized coils situated beneath the cooktop surface. This magnetic reaction creates a warming effect within the cooking vessel itself (not the cooktop). This way, the heat that will cook your food is actually created in the pot: in other words, the pot itself becomes the heat source, not the cooktop!
Induction cooktops do not produce flames.
The glass surface around the pot will remain cool enough for you to place your hand, a spoon, a cookbook or even kitchen cloth on without the risk of fire, burn or injury.
Proof of this is that you can boil water with a piece of paper placed between your pot and the cooktop, without the paper igniting!
Beyond a flameless & cool to the touch cooking surface, Fagor’s built-in induction cooktops are also equipped with the following important safety features:
Cooking about 50% faster than gas or electric.
Indeed, a standard built-in induction cooktop can boil one quart of water in about two minutes.
The secret behind this increased speed is not the application of more power or more heat, but the simple fact that the heat doesn’t have to be generated and transmitted from one surface to another, but is generated directly within the pot. So the food starts heating up immediately as the cooktop is turned on.
Induction cooking uses 90% of the energy produced.
Induction recognizes the base of cookware, directly heating only the diameter of the pot, so very little energy is wasted. On the contrary gas delivers an estimated 55% of the energy paid and traditional electric only about 65%.
Induction cooktops instantly detects the diameter of the cooking vessel and transmits heat instantly so that only the part of the coils located directly underneath the pot activate. This technology ensures that energy output is adjusted according to need. Also, the second you remove the pot from the cooktop, the coils will inactivate and will discontinue energy consumption.
It may surprise you that Induction cooktops are synonymous with precision and control. In fact, they are the only cooktops that allow you to melt chocolate without a double boiler!
Induction is similar to gas in this aspect, in that the changes in the temperature settings will translate instantly to the food being cooked.
Not only will you be able to boil water very fast, but you will also be able to take foods from a rolling boil to a gentle simmer in approximately 3 seconds!
Induction’s practical cool-to-the-touch surface facilitates easy cleaning.
Since the surface does not undergo extreme temperature changes, spills will not stick or bake on to the surface and can be safely & easily wiped off. Also, the smooth glass surface is free of crevices where grease and food typically accumulate, so it is much easier to maintain a brand new appearance for a long time.
