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I N T R O D U C T I O N
33
Cooking by induction has a number
of advantages:
* Because of the high power of
the induction hob pans are
brought to the boil very quickly.
Always keep this in mind and
stay close to the pan. Further
cooking takes the same time as
with cooking by other means.
For example, potatoes are not
cooked through faster, but are
brought to the boil faster.
Induction hobs are very suitable
for the use of pressure cookers.
The cooker reaches its working
pressure very rapidly.
* The cooking zone responds very
quickly. As soon as a cooking
zone is switched off no further
heat will be added. The hob
itself, as soon as the pan is
removed, cools very quickly.
Something that is boiling can
then be turned down. The
results of the lower power are
then immediately visible.
* The electronic control is
accurate and simple to set.
The lowest setting is lower
(i.e. 50 W) than for any other
method of cooking. Using the
lowest setting you can melt
chocolate in a pan without a bain
marie. The highest setting
ensures that you can bring water
to the boil much faster. You can
stand by and wait for this to
happen.
* Cleaning the hob is simple.
Ceramic hobs with heating
elements have the disadvantage
that food can burn in. Induction
hobs do not have this
disadvantage.
A D VA N TA G E S
33


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