Induction cookers: technical characteristics, operation principle, energy saving, advantages, disadvantages, tips
This innovative technology of cooking, by the generation of an electromagnetic field, has resulted in an improvement in performance, a reduction in consumption, a total absence of heat loss, and an increased safety in the kitchen. Suffice it to say that the induction cooktops make the most of the absorbed energy with an efficiency of 90% while traditional stoves, by the nature of their operating principle, make only 40-60% dispersing about half 'of energy into the surrounding environment.