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Induction Hobs

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Induction Hobs


The jewel in the crown of many kitchens, an induction hob is unlike anything you've ever cooked with before all thanks to an ingenious use of science and technology.

Firstly, let's explain in basic terms how an induction hob operates, and why they are cheaper to run, quicker than other hobs and perfect for your kitchen.

How does an induction hob work?

To put in quick and easy terms, an induction hob works by generating heat via magnetic induction, instead of heat transfer from a gas flame or electrical heating element.

Induction means that the heat is generated within the very metal of your pots and pan instead of by the flame or heat being pressed tightly against the metal itself.

This is achieved by passing an electric current through a copper wire placed right under the cooking pot, and hob itself will not get hot until the metal is placed on the hob.

Because an induction cooker uses magnets, the metal has to have a few magnetic properties, and because the hob only heats once a metal pan has been placed on the heating area of the appliance.

Whilst this may mean that some of your cooking utensils are rendered not compatible with an induction hob, the speed cooking and power available mean that even small portable hobs can match the output of large multiple ring burners.

Pots and pans with a high iron content are needed to utilise the power of the electromagnets that achieve speedy cooking.

Although the cost of an induction hob is greater than that of a standard electric or gas option, the energy savings can slash running costs as the efficiency is almost unbelievable.

Almost all of the heat is generated right at the point of contact, this means that the pan is used in the heating process instead of simply conducting and wasting heat energy.

Easy to clean and compromised out of durable and reliable materials, we understand that not all equipment is suited to every single catering business, that's why we offer a range of induction hobs in various sizes to suit your aims and objectives.

How does an induction hob differ from an electric hob?

Whilst both cooktops are powered by electricity, the magnetic coil underneath the induction cooker constantly remains cool until the pan is placed on top.

Electric hobs heat an element that transfers heat in that method, this causes a lot of heat to be generated, but much of it is lost or absorbed by the air or surrounding unit.

The ceramic surface of the induction variant means that whilst a pan is placed upon the unit, heat transferred is direct.

Much less electricity is therefore required to reach cooking temperatures, meaning lower bills and faster cooking.

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