Cooking without (direct) heat
08:48 (GMT+2), Fri, 08 July 2011
This induction cooker is a heat source with a real difference, writes Chris Nel.
The Snappy Chef Induction Cooker is a quantum leap in cooking technology that is safe, convenient and economical. Based on an age-old physics principle, the functional component is a copper coil electromagnet located under the cooking surface. An alternating current applied to the electromagnet produces a strong oscillating magnetic field that induces a current in the electrically conductive pot, heating the cooking pot but not the cooker plate.
It essentially resembles a neat, high quality glass-top stove. An easy-to-use touch screen contains controls for power (W), temperature (90°C to 270°C) and a timer. It will automatically turn off after a minute if no pot has been placed on it. Although its own temperature remains constant, the cooking element instantly heats the pot and its contents.
Savings, savings and more savings
It has a far higher ratio of conversion of electricity to heat than any other type of cookware, saving more than 50% on electricity. The meal can be ready 64% sooner than on a glass-top or gas stove. It is also far safer, with greater heat consistency and less energy loss than any other type of cooking.
A slight drawback is that an induction cooker can only work with cookware made from ferrous metals like cast iron or specific stainless steel alloys. It is, however, simple to test cookware with a magnet or with a free tester supplied by Snappy Chef. Glass, aluminium, copper, ceramic or other non-magnetic cookware will remain at room temperature, but will not be damaged.
Snappy Chef sells a set of four high quality multi-purpose stainless steel ferromagnetic pots with lids that can also be used on a gas or electric stove, as well as in an oven.
Contact: MC Botha on 012 997 1611, fax: 012 997 1612, e-mail: email@example.com, or visit www.snappychef.co.za.
Read more in the 1 July 2011 issue.
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