only the pan acts as a heating element

A current may not immediately conjure up an image of safety in a kitchen. Those that have ever dabbled in physics may well be familiar Eddy and any of you who have ever braved a roller coaster have most likely been in his safe hands.

In short, by varying an electromagnetic field we induce a current in an inductor whose field opposes our electromagnetic field. To the layman, it heats your saucepan and only your saucepan, the plate does not get hot. The saucepan itself is now the cooking element.

No more leaving the plate on, itching for some innocent to rest their elbow upon it, your stove now simply wills water into boiling. So, yes, you can put rubber stops on all your corners and child lock the cupboards below the sink but here is an element of kitchen safety that is a hell of a lot cooler. Add to this that the surface is not as hot as electric or gas  and so a spillage will not remain baked on for further generations to discern your eating habits.

Besides the safety element here are some pros and cons of induction cook tops

Pros

• Change heat instantly and precisely
• No wasted heat (for those who are green minded)

Cons

• Your cooking saucepans etc have to be made of conductive material
• They are pricier than your average gas or electric cooker

For any and all enquiries regarding the installation of an induction cook top into your new kitchen renovation please do not hesitate to call Linda on 99 675 675