Induction

Rather than applying direct heat to a cooking vessel, an induction cooker causes metal vessels to heat by electromagnetic induction. This leaves the cooking top cold (or rather, only heated by proximity to the cooking vessel) and increases efficiency. Induction cooking offers less waste heat, faster boiling times and the ability to set cookware anywhere on the surface of the cooktop. Although it does require cookware that’s made with some iron or is magnetic, to allow the induction to take place.

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