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Induction Cooker


Induction Cooker : # Arya Brand
It is a sophisticated electrical and electronic cooking system. This portable 
 micro-computer-controlled light weight cooker works on a theory 
called Electro-magnetic induction. Using this system you can cook food 
at a pre-determined temperature. With the introduction of 'Easy cook'
 cooking has become easier and cheaper than ever before. Conventional
 cooking and gas system spread heat to the surroundings increasing your
 cooling cost. With 'easy cook' this never happens. In induction cooking
 the vessel gets heated evenly, and there will not be hot spot. The system
 is of light weight and it is an attraction to your kitchen with aesthetically 
designed appearance.

Induction Cooking is a method of producing fast and consistent heat on

 an electrically conductive material. Using electricity the material produces
 heat on it. Induction heating is a simple, novel and cost-effective heating
 method

Hygienic Cooking with 'Easy cook'

Easy cook guarantees you a hygienic way of cooking. It doesn't produce
 carbon, smokes or fumes while cooking. Its new feature of 
"Anti-magnetic wall" technology prevents you from magnetic radiation
 creating a safer environment while cooking. It's free from thermal shocks
 also.

Faster. Because energy is directly transferred within the pan metal, cooking
 on an electric induction range is extremely fast - even faster than gas. In the
 foodservice industry time is money, and a faster cooking surface results in
 shorter preparation time. And we all know what that means ... increased
 profits!
Safer. Electric induction cooktops are much safer than gas or other electric
 surfaces, since there is no open flame, red-hot coil or other radiant heat
 source to ignite fumes or flammable materials.
Cleaner. With no grates or grease catch to worry about, clean up is a breeze.
 Just use a damp cloth and wipe over the flat, easy-to-clean surface.
Cooler. Traditional gas or electric ranges waste up to (and usually more) than
 half the heat they generate. The waste heats the kitchen instead of the food
 and contributes massively to structural cooling costs. With an electric
 induction range, almost no ambient heat is produced, since all the heat is
 being generated in the pan itself.
Cheaper. Induction cooking is far more energy efficient than gas or traditional
 electric ranges. In fact, when using an electric induction cooktop, 90% of
 every dollar you spend on energy goes right where you want it - in the pan!
 Gas delivers only 55% to the pan and traditional electric about 65%. 
In addition, when you remove the pan from the induction cooking surface, the
 induction cooktop immediately goes into standby mode, which uses almost
 no energy whatsoever.


These portable induction cookers are ideally suited for residential purpose.

Understanding Induction Cooking

Understanding Induction CookingWith soaring energy prices and increasing pressure on global warming a need for more energy-efficient appliances has become a given. It’s a no-brainer and everyone simply has to do his/her bit. One huge energy consumer is a stove – whether electric or gas. This is where an induction cooking comes in: An induction cooktop is 80-90% effective as compared to the 70% of a traditional electric stove and the 31% (!!) of a gas stove. This means a huge cut in energy consumption, less pollution and a lower utility bill. So cooking by means of an induction stove is really worth considering. Let’s have a closer look!

How does an induction cooker & stove work?

Everybody knows how a gas stove and conventional electric stove work. A regular electric
 oven uses a large coiled resistor as a heating element. A large electric current is passed
 through this element which generates heat, similar to the tungsten filament of 
an incandescent light bulb. The heart of induction cooktops, on the other hand, is 
a powerful, high frequency electro magnet beneath each ceramic cooking zone. Unlike other
 forms of cooking, heat is generated directly in the pot or pan (cooking vessel) itself, as
 opposed to being generated in the stovetop at a cooking zone by electrical coils or a gas
 burner. So it does not involve generating heat which is then transferred to the cooking
 vessel; it makes the cooking vessel itself the original generator of the heat needed for
 cooking. The heat generated in the cooking vessel is transferred to the vessel’s contents by
 conduction since the food in the pot is in direct contact with the hot pot. By controlling the
 strength of the electromagnetic field, you can control the amount of heat being generated
 in the cooking vessel instantaneously. As soon as the vessel is removed from the element, or
 the element turned off, heat generation stops immediately.

Frequently asked questions


We have included a list of the most frequently asked questions about our induction products.
 If you have a question that you do not see here please do not hesitate to contact us.
Q: Is induction faster than gas?
A: Yes, our MC1800 induction cooktop is 25-35% faster than what it is designed to replace -
 a portable butane burner. It is as powerful as you can get and still plug it into a standard
 100-130VAC outlet. Now, that does not mean that it faster than an industrial sized burner
 located in the kitchen. To do that you would need a more powerful induction cooktop,
 which would run off of a 200-240VAC outlet.
Q: What is the advantage of a higher wattage unit?
A: It allows you to cook faster and cook larger volumes of product at one time. Stockpots
 over 12 quarts or sauté pans larger than 12 inches require higher wattage.
Q: Is the cooktop electric?
A: Yes, but don't let that scare you. When most chefs hear that you have an electric cooktop,
 they want nothing to do with it. This is not like any other electric cooktop you have ever
 seen - it is actually faster than gas.
Q: Is a hood necessary?
A: According to most state health and fire codes, you always have to have a hood if you are
 producing "grease laden vapors." However, ventilation requirements when cooking with
 induction are usually not as strict as with gas or electric coil. The units themselves exhaust
 only warm air, just like from the fan of a PC. Our best advice is to consult your local health
 or fire inspector.
Q: Can you use an extension cord?
A: Yes, but it is not recommended and should only be done with 100-130VAC models and
 not over 10 feet as this may lessen the power the cooktop receives. The 100-130VAC unit
 potentially draws 15A, which is why it is not recommended – many extension cords have
 very poor construction and so shorting out of the contacts, with associated tripping of
 breakers or even potential damage to the unit are risks. Extension cords should never be
 used with 200-240VAC models.
NO SHOCK I NO BURN I NO FLAME I NO HEAT



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