APR.MAG 2014
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plates can choose to support induction,
but they have a lower return.” Anyway,
there are benefits to consider. “It
disperses less heat into the - more -
which is cooler. In addition, these plans
can be used even in places where you
cannot connect to the gas, as often
happens in town centers.”
BUT HOW DOES an induction hob
work? “Go to electricity - says Chiara
Buoso of Hicook - and use a technology
that allows you through the creation
of a magnetic field to heat pots. Just
for the fact of being electrical, these
plans are much safer than the gas stove,
and because the heat is transferred
directly to the pot without dispersion,
the cooking is faster and does not
heat the surrounding environment. In
this way we reduce the investments
in cooling systems of the working
environment and the consumption of
electrical energy. In short, these new
cooktops make the work environment
more pleasant and healthy, which is
important considering the high number
of hours that you spend the cook.
The cost is justified by the production
technology, which requires research
and attention in the assembly, and
by the high costs of realization. But
the expense is paid back over time,
not only because of its low power
consumption, but also because it makes
it more necessary, or reduce them, the
essential investment with a kitchen
equipped with gas hobs: the cooling,
dehumidification or safety fires.”
TO THE CHEF ARE REQUIRED few
small changes in the way he cooks.
“Very often - still - the induction hobs
do not have knobs, but are equipped
with a system for adjusting the power
touch control: a digital keyboard touch.
The chef must learn new cooking
times and especially to understand
what are the old labels of ‘flame low,
medium and high’. The effort of the
chef learning to use this new tool is
repaid by the improved performance
that it provides: it improves the
cooking, because it takes place in a
homogeneous way.”
“For the chef - says Mario Sestito of
SDS - does not change the way you
cook, it’s just important to use pots and
pans suitable. The induction technology
is reliable, those who had the chance
to try it were immediately convinced
of the advantages: power, absence of
thermal inertia, precision adjustment of
the heat source, flexibility and security
(do not use naked flames or radiant
floors with risk of burns). Its high
efficiency translates into energy savings
and therefore cheaper. In the absence of
a container, the induction plate does not
produce heat and consumes no energy.”
EVEN THE RETURNS are high, “With
the induction - explains Alessandro
Carraro, of OFFCAR - over 90% of the
absorbed energy is converted into heat
inside the pot, which spreads evenly.
Based on the size of the pan can select
the level of power in a very end. But
we must be careful: the induction
system is powerful enough to be used
in metal casting. A pot forgotten for too
long on a floor access can even melt.
In addition, plans are quite delicate, so
you have to treat them with a degree of
caution.”
TO RESUME
The advantages of induction
Energy efficiency. The induction has an
efficiency of 95 %, while the traditional
gas systems have a yield of 50-60 %.
Elimination of losses. For every euro
spent on electricity, only 3 cents are
dispersed with the induction, compared
with an average ratio of 1:1 of the other
systems
Shorter cooking times. To boil a liter
of water takes 90 seconds. Get to boil
three liters are needed about 4 minutes.
Temperature control. The temperature
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