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Beschreibung
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2 Beschreibung
2.1 Allgemeine Beschreibung
Vorteile des Induktionskochens
Energieeinsparung im Vergleich zum
traditionellen elektrischen Garvorgang
dank der direkten Energieübertragung
auf den Topf (es ist besonderes
Kochgeschirr aus speziellem,
magnetisierbarem Material erforderlich).
Mehr Sicherheit, da die Energie nur auf
das Kochgefäß übertragen wird, das auf
dem Kochfeld steht.
Hohe Energieausbeute bei der
Übertragung von der
Induktionskochzone auf den Topfboden.
Schnelle Erwärmung.
Geringere Verbrennungsgefahr, da die
Kochfläche nur am Topfboden erwärmt
wird; übergekochte Speisen brennen
nicht an.
2.2 Kochzonen
Modell mit geraden Kanten Modell mit abgeschrägten Kanten
Das Kochfeld ist mit einem
Induktionsgenerator ausgestattet.
Jeder Generator unter der
Kochfläche aus Glaskeramik
erzeugt ein elektromagnetisches
Wechselfeld, das Hitze direkt im
Boden des Topfes erzeugt. In der
Induktionskochzone wird die
Wärme nicht mehr übertragen,
sondern direkt von den
Induktionsströmen im Inneren des
Kochgefäßes erzeugt.
8


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