Induction cooker : Induction Cooker works on the principle of magnetic forces inducing heat energy

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Manufactured by : ISO 9001:2000 Company

Features of E3 Induction

Induction cooking uses electromagnetic technology to heat the cooking utensil and its contents with very little energy wasted on heating the ceramic cooking surface. An electronic circuit supplies power and electronically controls an inductor coil inside the appliance. This coil generates a magnetic field when the hob’s surface. Causing induction currents to flow through the base of the pan. The cook top surface stays cool, and spillages are not baked on, making cleaning easier. Induction cooking provides immediate response and precise temperature control. It is relatively new technology and is relatively new technology and is considered to be the most efficient type of electric hotplate.

Types of Electric Hotplate	Efficiency (%)
Coil	55 - 65
Soild	50 - 55
Ceramic -Standard	55 - 60
Ceramic - Halogen	45 - 50
Ceramic - Induction	80 - 85

Key Features of Induction

Faster Cooking Times – Induction heats a pan almost 50% faster than gas does

Instant Temperature Changes – heat levels can be more accurately versus gas or other cooking applications

Safe Cook Top – Surface stays cool to the touch making it safer for children and the disabled.

Easy to Clean – Spills won’t bake or crust onto the cook top and are easily wiped off

Energy Saving – Energy is transferred directly to the pan by magnetic field so very little heat is wasted.

Stated Power vs Delivered Power
Type	Power	Efficiency	Delivered Power
Induction	2.8 KW	90%	2.52 KW
Gas	3.5 KW	50%	1.75 KW
Halogen	2.2 KW	60%	1.32 KW
Electric Coil or Cast Iron	2.0 KW	55%	1.1 KW

Time Required to Boil 2qts. of Water
Type	Power	Temperature of Cook Top
Induction	4 min.46 sec	230^o F
Gas	8 min.18 sec	518^o F
Halogen	9 min.00 sec	734^o F
Electric Coil or Cast Iron	9 min.50 sec	644^o F
With an efficiency of 90%, compared to 50% for gas or 55-60% for other electric technologies, induction heats incredibly fast. Even when compared to amicrowave, nothing can match the speed or safety of an induction cooktop.

Energy Consumption Used to Boil 2qts. of Water
Type	Energy Used
Induction	225 W / h
Gas	390 W / h
Halogen	270W / h
Electric Coil or Cast Iron	320 W / h

Power and effciency combined with the fact that energy consumption is proportional to the cookware, result in substantial energy savings, 17? 30% less than the energy consumed by standard cooking technologies.