As time passes inventions are being made to make the human tasks faster and safest. One of the invention in today’s world is Induction cooker which works as a electric range for cooking food but in a very efficient way. The working of an induction gas is instant, it gets instantly heated, instant adjustment of temperature and instant off. Also, its performance is more better than a conventional electric hob because induction heats the cooking vessel itself and the risk of burning injury is significantly less than with other methods; the surface of the cook top is only heated when it gets in touch with with the vessel that’s why its quicker, simpler and energy saver. When you start the induction cooker it doesn’t produces flames or any other blazing electric heating elements. The air in the region of the vessel does not gets warm-up because of induction which makes it more energy efficient than electrical resistance cooking; some air is blown all the way through the cook top to cool the electronics, but this air emerges only a little warmer than ambient temperature.

The principle inside an induction cooktop is  – it holds a series of burners called induction coils (based on magnetic principles). These coils produce magnetic fields that initiate a warming reaction in steel and iron-based pots and pans. By this method cooktop surface doesn’t get heated but still the food gets cooked which is much more energy-efficient than gas or electric cooktops. Induction cooking is the most eco-friendly and energy-efficient technique to cook. Induction heats simply the diameter of the pot so very little energy is wasted. Induction emits no flare, so less residual heat is produced in your kitchen. The heating surface is situated in the larger red ring that is 9 inches in diameter. There are no open flames and the Induction Cooktop remains cool to handle where the magnetic surface is not activated because there are no open flames.

Various types of metal can be heated by stimulated current, but the magnetic characteristics of a steel utensil concentrate the induced current in a thin layer close to the surface, which makes the heating consequence stronger. The magnetic field penetrates too far in aluminium utensils, therefore the induced current encounters slight resistance in the metal. Realistic cooktop cookers are designed for ferromagnetic pots that will stick to a magnet. The unit can identify whether cookware is there by monitoring how much power is being absorbed because of the heat generated by an induced electric current.

How to start?

When you press “start” and no E1 shows on the display, the pan and the food will start to become hot instantly. If you press “pause/clear” you will see the display flashing, when you press “Start” it will continue cooking and not flash.

The temperatures of the six heat settings (Degrees Fahrenheit) are -

Low: 100°F (37°C) / Warm
Med-Low: 175°F (79°C) / Simmer
Med: 275°F (135°C) / Steam
Med-High: 375°F (191°C) / Stir/Deep Fry
High: 425°F (218°C) / Boil/Saute
Max/Sear: Maximum Temperature / Sear

Examples of compatible cookware:
• All Precision Cookware • Enameled iron and steel • Stainless steel with a magnetic base • Cast iron
Examples of Non-induction compatible cookware:
• Copper • Glass • Aluminum • Pottery type vessels

BENEFITS

This type of flameless cooking has positive advantages over conventional gas flame and electric cookers, as it provides brisk heating, enhanced thermal efficiency, and better heat consistency, yet with precise control similar to gas. In situations in which a hotplate would typically be dangerous or illegal, an induction plate is ideal, as it creates no heat itself.

The high efficiency of power transmit into the cooking vessel makes heating food quicker on an induction cooktop than on other electric cooktops. Because of the high efficiency, an induction element has heating performance comparable to a typical consumer-type gas element, even though the gas burner would have a much higher power input. Induction cookers are safer to use than conventional cookers because there are no open flames. The surface below the cooking vessel is no hotter than the vessel; only the pan generates heat. Induction cookers are easy to clean because the cooking surface is plane and smooth, even though it may have a number of heating zones. Since the cooking surface is not directly heated, spilled food does not burn up on the surface.

Because the cook top is shallow compared to a gas-fired or electrical coil cooktop, wheelchair access can be enhanced; the user’s legs can be below the counter height and the user’s arms can reach over the top.

The Precision Induction Cooktop is proficient, secure, quick and easy to clean. And because you can program your times and temperatures from warming to roasting you can cook almost any food to perfection. Plus this product is manageable, if you have an electrical outlet you can use the PIC, indoors or outdoors. Take your PIC with you camping, boating, college dorms, out on the patio, family gatherings, buffets, the list goes on and on.

Limitations

Cookware must be compatible with induction heating; glass and ceramics are unfeasible, as are solid copper or solid aluminum cookware. Cookware must have a smooth bottom since the magnetic field drops rapidly with distance from the surface. (Special and costly hobs are available for use with round-bottom woks.) Induction rings are a metal plate that heat up a non-ferrous pot by contact, but these sacrifice much of the power and efficiency of direct use of induction in a compatible cooking vessel.

Manufacturers advise consumers that the glass ceramic top can be scratched by force, although cooktops are required to meet negligible product safety standards for impact. Aluminum foil can melt onto the top and cause permanent damage or cracking of the top.

A small amount of noise is generated by an inner cooling fan. Audible noise (a hum or buzz) may be produced by cookware exposed to high magnetic fields, particularly at high power or if the cookware has loose parts. Some users may detect a whistle or gripe sound from the cookware, or from the power electronic devices. Some cooking techniques are available when cooking over a flame are not pertinent. Persons with implanted cardiac pacemakers or other electronic medical implants may be advised by their doctors to avoid proximity to induction cooktops and other sources of magnetic fields. Radio receivers near the unit may pick up some electromagnetic interference.