What is Induction Cooking?
Simply put, induction is like having an individual heating element inside each pan. When a pan is placed on an induction hob, it completes a magnetic circuit below the hob's surface, which creates energy within the pan's base. This in turn, heats the pan and its contents - simple hey!
Because heat is generated inside the pan, using a pan smaller than the hob’s ring will not lead to any wasted energy. When using a ceramic or gas hob, even though the pan doesn’t cover the entire ring, the whole element is still in use, meaning that the unused energy is being wasted – this doesn’t happen with induction technology.
Increased control is also a key feature of induction cooking. Difficult to handle tasks, like melting chocolate without it sticking to the pan for instance, are made easy with outstanding low-heat performance. You can also boil considerably faster than on a ceramic hob, and nearly twice as fast as a gas hob.
All pans with iron present in their base can be used on an induction hob. A simple test with a magnet will reveal the suitability of a pan. If the magnet sticks to the base of the pan then it is suitable for induction cooking.
So that is the Belling quick guide to how induction technology works and some of the many advantages our products carry. Over at Belling though, the revolution doesn’t stop there, we have taken induction technology a step further and introduced some genuine world first products!
