The history of the induction cooker
An apartment without stoveis inconceivable today. Already a million years ago, humans learned how to handle fire, and in the course of history learned how to use it for food preparation. Cooking rings and fireplaces were used until the Middle Ages, in the 16th century, the first closed cooking place was built. In the 18th century, a stove was developed with insert rings for various pot sizes, until the end of the 19th century cast iron foundations were used. After the Second World War, the electric stove became established. In the seventies ovens with ceramic hob came on the market. In 1984, another cooking method was developed, inductive cooking. At the present time there are many different types of cooking zones. Externally, conventional electric cookers with ceramic hob are indistinguishable from induction cookers. The difference is only noticeable when the stove is switched on. As long as there is no pot on the induction plate, it will not get warm.

Efficiency and power savings
The cooktops of an induction cooker work by heating the trays of pots and pans with alternating electromagnetic fields. A conventional cooker works on heat radiation and conduction, the relatively long heating of the cookware results in a loss of heat energy. Under the stove plate of the induction cooker is a copper coil, which generates an electromagnetic field in the hob. This is transferred to the special pots and pans. These are made of ferro-magnetic material, only so is a heat transfer possible. Cast iron is also suitable for the induction cooker , Pots made of stainless steel and aluminum are completely unsuitable. The hobs themselves serve purely as a stand, to them no heat is given. On induction cooker makes pots and pans get hot much faster An induction hob helps save energy and is energy efficient.

The advantages
First of all, cooking is done on the induction cooker very energy efficient. The floors of the cookware as well as the side walls are heated evenly. A 20 to 40% savings compared to conventional herds is possible. In addition to the energy-saving cooking offers induction cooker even more benefits. Short warm-up times, maximum safety and immediate heat shutdown are given. Overcooking foods can not burn anymore, the pans and pans are automatically detected and the heat is generated exactly where it is needed. Added to this is the time savings, which is not insignificant.