| Instant Adjustment |
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To serious cooks, the most important favourable point about “Thermo-cook” induction cookers is that you can adjust the cooking heat instantly and with great precision.
When you adjust the heat setting, the element (coil, halogen heater, whatever) only slowly starts to increase or decrease its temperature. With gas, when you adjust the element setting, the energy flow adjusts instantly.
But with Thermo-Cook induction cooking the heat level is every bit as instantaneous, and as exact, as with gas, yet with none of the many drawbacks of gas.. Someday, perhaps not so many years away, the world will look back on cooking with gas as we today look on cooking over a coal-burning kitchen stove. |
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| No Wasted Heat |
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With Thermo-Cook induction cooking, energy is supplied directly to the cooking vessel by the magnetic field; thus, almost all of the source energy gets transferred to that vessel. With gas or conventional electric cookers (including halogen), the energy is first converted to heat and only then directed to the cooking vessel--with a lot of that heat going to waste heating up your kitchen instead of heating up your food.
As a comparison, 40%--less than half--of the energy in gas gets used to cook, whereas with Thermo-Cook induction 84% percent of the energy in the electricity used gets used to cook (and the rest is not waste heat as it is with gas).
There are two important heat-related consequences of that fact: |
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cooler kitchens
Of course the cooking vessel and the food itself will radiate some of their heat into the cooking area--but compared to gas or other forms of electrically powered cooking, induction makes for a much cooler kitchen (recall the old saying: "If you can't stand the heat, get out of the kitchen."); and, |
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A cool stovetop
That's right! The stovetop itself barely gets warm except directly under the cooking vessel (and that only from such heat as the cooking vessel bottom transfers). No more burned fingers, no more baked-on spills, no more danger with children around. (The photo at the right--one of several similar ones to be found on the web--shows, like the one above, how only the cooking vessel does the actual cooking.) |
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| Safety |
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We have already mentioned that the Thermo-Cook cook top stays cool: that means no burned fingers or hands, for you or--especially--for any small children in the household. And for your kitchen nothing can beat induction for both safety and convenience.
Furthermore, because its energy is transferred only to relatively massive magnetic materials, you can turn an induction element to "maximum" and place your hand flat over it with no consequences whatever--it will not roast your non-ferrous hand! (Nor any rings or bracelets--the units all have sensors that detect how much ferrous metal is in the area that the magnetic field would occupy, and if it isn't at least as much as a small pot, they don't turn on.) And, while an element is actually working, all of its energy goes into the metal cooking vessel right over it--there is none left "floating around" to heat up anything else. |
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| Ease and Adaptability of Installation |
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| Unlike most other types of cooking equipment, Thermo-Cook induction units are typically very thin in the vertical, often requiring not over three inches of depth below the countertop surface. When a cooking area is to be designed to allow wheelchair access, induction makes the matter simple and convenient.
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| Ubiquity |
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| It is an obvious but still very important fact that Thermo-Cook induction cookers are powered by electricity. Not every home actually has a gas pipeline available to it--for many, the only "gas" option is propane, with the corollary (and ugly, space-taking, potentially hazardous) propane tank and regular truck visits. But for Thermo-Cook, everyone has clean, silent, ever-present electricity. |
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| Cleanliness |
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| Burning gas has byproducts that are vaporized, but eventually condense on a surface somewhere in the vicinity of the cook top. Electrical cooking of any kinds eliminates such byproducts. Thermo-Cook induction is easy to clean with the use of a soft cloth. |
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