Cookware Exporter

In electrical terms, induction simply means: the creation of a magnetic field. When you turn on the hob, electricity flows through the coil (the inductor) under the cooktop's ceramic plate. This creates an intense magnetic field. If a saucepan made of a material that is attracted to a magnet (such as iron, steel, or cast iron) is placed on the hotplate, heating occurs.

We are professional cookware & china cookware s manufacturer and kitchenwares,bakeware, cookware factory in China. We can produce kitchenware Cookware,Bakeware and kitchenwares according to your requirements.

		ITEM DIAMETER CCFP18B 18CM CCFP20B 20CM CCFP22B 22CM CCFP24B 24CM CCFP26B 26CM CCFP28B 28CM CCFP30B 30CM
FRY PAN

Traditional Cooking Technology:

Although most steel- and cast-iron-based vessels work well, those made of aluminum, copper and some stainless steel can't be used on an induction cooktop because they aren't magnetic. Special pans designed for induction cooking are available but, before making a purchase, first try a simple test on your cookware: if a magnet sticks to its surface, the pan is suitable. In addition to an induction stovetop's obvious advantages of heat control, safety, and energy efficiency, its smooth surface makes it a snap to clean.

Traditional ranges and ovens work because the energy source, for example electricity, causes the burners to heat up. That heat is then transferred to the pan or pot placed upon the heated surface. In this method of creating heat, it is the burner that actually cooks the food. Conversely, an induction cooktop(stovetop) holds a series of burners called induction coils, which are based on magnetic principals. These coils generate magnetic fields that induct a warming reaction in steel-based pots or pans; it is the cooking vessels themselves that heat the food, not the stove elements. Because of this form of heat generation, the cooktop(stovetop)s may feel slightly warm to the touch after they are turned off, but they remain relatively cool - and thus much safer.

A technology whereby cookware is heated using magnetic energy. It requires a special smooth ceramic cooktop(stovetop) with induction energy coils directly beneath the surface. These coils produce high-frequency alternating current from regular low-voltage direct current. When cookware made of a magnetic-based material is placed on this special stovetop, the molecules in the vessel begin to move so rapidly that the pan becomes hot. Removing the pan from the cooking surface produces an immediate slowdown of the gyrating molecules, which means the pan begins to cool. This gives a cook immense control over what's being heated.