The heat produced in cooking by induction occurs only within the material of the cooking vessel itself and is transferred to the saucepan's contents.

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The heat produced in cooking by induction occurs only within the material of the cooking vessel itself and is transferred to the saucepan's contents. Unlike conventional gas and ceramic electric hobs the induction hob remains cool and is therefore less hazardous. With power management functions it operates instantly with savings in time and energy usage. This is an example of modern technology aiding energy conservation in the home.

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Size: 3472px × 5209px
Photo credit: © SHEILA TERRY/SCIENCE PHOTO LIBRARY / Alamy / Afripics
License: Licensed
Model Released: No

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