Induction-Heated Hob. "The induction-heated ceramic glass hob was always the fastest and for the most part had the lowest electricity consumption. It is easy to clean". Zitat Test 8/2004. Being tested were: hobs with similar systems.Cooking on induction-heated hobs has further unbeatable advantages: unlike conventional cooking methods, the heat is produced directly in the base of the saucepan. When you put the pot or pan on the hob, electro-magnetic eddy currents produce the heat in the base of the saucepan. This is immediately transferred to whatever you are cooking. When the saucepan is removed from the hob, the energy supply is immediately cut off. This saves energy and the hob isn't heated up. Actions once regarded as standard practice like using a Bain Marie for delicate desserts or sauces are now irrelevant. Chocolate or gelatine can be melted directly in the pan. A further argument for cooking like the pros is that, due to the rapid heating, colours and flavourings remain almost completely unaffected. Introductory offer including cooking pot with glass lid Foundation Product tets: "The induction heated ceramic glass hob was always the fastet and, for the most part, had the lowest electricity consumption. It is easy to clean". Zitat Test 8/2004. Being tested were: hobs with similar systems. Dimension induktion-heated hob 7 x 32 x 35 cm
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