Induction Stoves

Portable Stand alone Induction Cookers
Domestic Induction Cooker

Computerized Portable Induction Cooker - 1600 watt - 110 volts Induction cookers. Preset Program for: Porridge, Soup, Boil, Braise, Roast, Stir Fry, Hot pot and Rice Cooking. Single, portable induction stove for domestic use only. Control for 3 functions – power level (1-10), temperature (140-390oF), timer (5-120 minutes). Safety features include auto switch off and alarm when temp exceeds 390oF.

Induction cookers have many advantages over other cooking methods, including efficiency, controllability, and safety. Each cooker contains one or more coils made of ferromagnetic material. When an alternating current is passed through these coils, a magnetic field of the same frequency is produced. When a induction based cookware is placed on the cooker, the magnetic field induces a current in the pan. The internal resistance of the pan causes heat to be dissipated, following the Joule effect. Thus it is the pan itself, and not the cooker, that heats up and cooks the food. Once the pan is removed from the cooker, the energy transfer stops. The result is a flame-less method of cooking.

Changing cooking temperatures is achieved quickly because there is no wait for the cooker to heat up, only the pan. Since there is no transfer of heat energy between the cooker and the pan, less heat is lost into the air, resulting in a more efficient means of cooking. Made in Asia with a 1 year warranty

Portable Stand alone Induction Cookers

Commercial Induction Cooker - 1800 watt - 120 volts Induction cookers. Preset Program for: Porridge, Soup, Boil, Braise, Roast, Stir Fry, Hot pot and Rice Cooking. Single, portable induction stove for domestic and commercial use. Control for 3 functions – power level (1-10), temperature (140-390oF), timer (5-120 minutes). Safety features include auto switch off and alarm when temp exceeds 390oF.

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Computerized Portable Induction Cooker - 1300 watt Induction cookers. Preset Program for: Porridge, Soup, Boil, Braise, Roast, Stir Fry, Hot pot and Rice Cooking. Heating Area is 9¼”

When a induction based cookware is placed on the cooker, the magnetic field induces a current in the pan. The internal resistance of the pan causes heat to be dissipated, following the Joule effect. Thus it is the pan itself, and not the cooker, that heats up and cooks the food. Once the pan is removed from the cooker, the energy transfer stops. The result is a flame-less method of cooking.

Computerized Commercial Induction Cooker - 2000 watt - 50 Hz Induction cookers.Preset Program for: Porridge, Soup, Boil, Braise, Roast, Stir Fry, Hot pot and Rice Cooking. Induction cookers have many advantages over other cooking methods, including efficiency, controllability, and safety. Each cooker contains one or more coils made of ferromagnetic material. When an alternating current is passed through these coils, a magnetic field of the same frequency is produced.

Induction Cooking: How It Works : Put simply, an induction-cooker element (what on a gas stove would be called a "burner") is a powerful, high-frequency electromagnet, with the electromagnetism generated by sophisticated electronics in the "element" under the unit's ceramic surface. When a good-sized piece of magnetic material--such as, for example, a cast-iron skillet-is placed in the magnetic field that the element is generating, the field transfers ("induces") energy into that metal. That transferred energy causes the metal--the cooking vessel--to become hot. By controlling the strength of the electromagnetic field, we can control the amount of heat being generated in the cooking vessel--and we can change that amount instantaneously.

1. The element's electronics power a coil that produces a high-frequency electromagnetic field.
2. The field penetrates the metal of the ferrous (magnetic-material) cooking vessel and sets up
a circulating electric current, which generates heat.
3. The heat generated in the cooking vessel is transferred to the vessel's contents.
4. Nothing outside the vessel is affected by the field--as soon as the vessel is removed from
the element, or the element turned off, heat generation stops.
(Image courtesy of Induction Cooking World)

There is thus one point about induction: with current technology, induction cookers require that all your countertop cookware be of a "ferrous" metal (one, such as iron, that will readily sustain a magnetic field). Materials like
aluminum, copper, and pyrex are not usable on an induction cooker. But all that means is that you need iron or steel pots and pans. And that is no drawback in absolute terms, for it includes the best kinds of cookware in the world--every top line is full of cookware of all sizes and shapes suitable for use on induction cookers (and virtually

A Closer Look: Thermal Units" (BTU) and the flow rate in BTU/hour. For electricity, the energy content is normally measured as kilowatt-hours (kWh) and the flow rate is just kilowatts (kW). Let's restate that, because it often confuses people: a kilowatt is not a unit of energy, it's a measure of energy flow, like BTU/hour. There are just about 3,400 BTU to a kWh--or, more exactly, about 3,413. (Keep in mind that a kilowatt is 1,000 watts: 1 kW = 1000 W).

Superficially, comparing cooking technologies looks simple: can't we just look at the rated kW or BTU/hour, and simply convert one to the other as wanted? Nope. The complication is that the various technologies are
not all equally effective at converting their energy content into cooking heat; for example, gas delivers significantly less than half its total energy to the actual cooking process, while induction delivers about 85 to 90 percent of its energy.