Retail Observer

R ETAI LOBSE RVE R.COM JANUARY 2018 32 Super-fast and super-safe, induction cooking is a true revolution within the world of electric ranges. Technological efficiency means that food heats up to twice as quickly as on a gas range, yet without flame or heat source. Ready to join the future of cooking? The how of induction cooking is fairly simple. Each induction coil, located under a glass ceramic plate that looks like a regular glass cooktop, produces a magnetic field when electricity runs through it. This magnetic field changes into induction current when in contact with a pot or pan containing iron. The waves produced heat the pot or pan. Be aware, however, that not all cookware materials work: no more copper, glass or aluminum pots and pans. For an induction cooktop, you need cast iron or steel cookware, or cookware with a ferromagnetic disk. In other words, if a magnet will stick to your pot, the pot will work just fine. Precise, economical cooking Induction cooking considerably reduces energy waste. Between 80 and 90 per cent of the energy emitted is transmitted directly to the pan used. The food then uses the energy it needs, allowing it to cook in record time. Because they heat up more quickly, the induction plates stay on for a shorter period of time and use up to 30 per cent less energy than regular glass ceramic cooktops. The result? Significant energy savings. Safe cooking Given that the surface of the ceramic glass cooktop stays cool around the pan being heated, risk of fire is reduced and risk of injury is a thing of the past. Perhaps better yet, there's no risk of baked-on food when food spills onto the cooktop. Cleanup time is blissfully short. For those who like cooking with gas, note that induction cooking eliminates the gas and products of gas combustion that reduce air quality in a home. Fast and precise As previously mentioned, induction surfaces heat food up to twice as quickly as gas ranges and almost three times as fast as electric range coil elements. For example, a cup of water will boil in three minutes on an electric burner, in close to two minutes on a gas burner and in less than a minute on an induction cooktop. Flexibility of use also results in highly precise temperature regulation. The heat can go almost instantly from hot to warm, which means that the cook can react quickly as the cooking stage evolves. Of course, cooks must adapt to this new cooking speed. Chefs recommend having everything ready before starting to cook. No pain, no gain! Price of induction cooktops Prices have fallen significantly over the past ten years. A high-quality induction cooktop can now be bought for the same price as a gas range, without the gas plumbing and/or hookup charges. The price varies largely with the number of cooking elements. There is a wide range of models, with something for every budget. The most popular right now have three or four elements, but cooktops with one, two or even five elements are available. Advantages of induction cooking • High-performance, and can produce both very high and very low heat. • Reacts quickly when temperature change is desired. • Achieves energy savings. • Risk of burns is limited. • Cooktop is easy to clean. 514-923-8260 info@forno.ca forno.ca Inductio Th cooles wa t coo b Super-fast and super-safe, induction cooking is a true revolution within the world of electric ranges. Technological efficiency means that food heats up to twice as quickly as on a gas range, yet without flame or heat source. Ready to join the future of cooking? The how of induction cooking is fairly simple. Each induction coil, located under a glass ceramic plate that looks like a regular glass cooktop, produces a magnetic field when electricity runs through it. This magnetic field changes into induction current when in contact with a pot or pan containing iron. The waves produced heat the pot or pan. Be aware, however, that not all cookware materials work: no more copper, glass or aluminum pots and pans. For an induction cooktop, you need cast iron or steel cookware, or cookware with a ferromagnetic disk. In other words, if a magnet will stick to your pot, the pot will work just fine. Precise, economical cooking Induction cooking considerably reduces energy waste. Between 80 and 90 per cent of the energy emitted is transmitted directly to the pan used. The food then uses the energy it needs, allowing it to cook in record time. Because they heat up more quickly, the induction plates stay on for a shorter period of time and use up to 30 per cent less energy than regular glass ceramic cooktops. The result? Significant energy savings. Safe cooking Given that the surface of the ceramic glass cooktop stays cool around the pan being heated, risk of fire is reduced and risk of injury is a thing of the past. Perhaps better yet, there's no risk of baked-on food when food spills onto the cooktop. Cleanup time is blissfully short. For those who like cooking with gas, note that induction cooking eliminates the gas and products of gas combustion that reduce air quality in a home. Fast and precise As previously mentioned, induction surfaces heat food up to twice as quickly as gas ranges and almost three times as fast as electric range coil elements. For example, a cup of water will boil in three minutes on an electric burner, in close to two minutes on a gas burner and in less than a minute on an induction cooktop. Flexibility of use also results in highly precise temperature regulation. The heat can go almost instantly from hot to warm, which means that the cook can react quickly as the cooking stage evolves. Of course, cooks must adapt to this new cooking speed. Chefs recommend having everything ready before starting to cook. No pain, no gain! Price of induction cooktops Prices have fallen significantly over the past ten years. A high-quality induction cooktop can now be bought for the same price as a gas range, without the gas plumbing and/or hookup charges. The price varies largely with the number of cooking elements. There is a wide range of models, with something for every budget. The most popular right now have three or four elements, but cooktops with one, two or even five elements are available. Advantages of induction cooking • High-performance, and can produce both very high and very low heat. • Reacts quickly when temperature change is desired. • Achieves energy savings. • Risk of burns is limited. • Cooktop is easy to clean. 514-923-8260 info@forno.ca forno.ca Inductio Th cooles wa t coo b

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