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Hotplate, Induction Single 1500 Watt - 120V, MC1500 by CookTek. Hotplate, Induction Heritage Series Single 1800 Watt - 120V, MC1800 by CookTek. Hotplate, Induction Heritage Series Single 2500 Watt - 208/240V, MC2500 by CookTek.
Hotplate, Induction Heritage Series Single 3500 Watt - 208/240V, MC3500 by CookTek. Hotplate, Induction Apogee Series Single 3500 Watt - 208/240V, MC3500G by CookTek. Hotplate, Induction Apogee Series Single 2500 Watt - 208/240V, MC2500G by CookTek.
Hotplate, Induction Apogee Series Single 1800 Watt - 120V, MC1800G by CookTek. Hotplate, Induction Heritage Series Double 2500 Watt - 208/240V, MC2502F by CookTek. Hotplate, Induction Heritage Series Double 2500 Watt - 208/240V, MC2502S by CookTek.
Hotplate, Induction Heritage Series Double 3500 Watt - 208/240V, MC3502S by CookTek. Hotplate, Induction Heritage Series Double 3500 Watt - 208/240V, MC3502F by CookTek. Hotplate, Induction Wok Apogee Series 1800 Watt - 120V, MW1800G by CookTek.
Hotplate, Induction Wok Apogee Series 2500 Watt - 208/240V, MW2500G by CookTek. Hotplate, Induction Wok Apogee Series 3500 Watt - 208/240V, MW3500G by CookTek. Hotplate, Induction Wok Heritage Series 1800 Watt - 120V, MWG1800 by CookTek.
Hotplate, Induction Wok Heritage Series 2500 Watt - 208/240V, MWG2500 Hotplate, Induction Wok Heritage Series 3500 Watt - 208/240V, MWG3500 Hotplate, Induction Wok High Power 5000 Watt - 208/240V, MWG5000-200 by CookTek
Range, Stock Pot Induction High Power 7000 Watt - 208/240V, MSP-7000-200 by CookTek Hotplate, Induction Apogee Series Double 3500 Watt - 208/240V, MC3502FG by CookTek. Hotplate, Induction Apogee Series Double 2500 Watt - 208/240V, MC2502FG by CookTek.
Hotplate, Induction 6 Burner - 208/240V, MC21006-200 by CookTek. Hotplate, Induction Drop-In Buffet "Silenzio" Single 650 Watt - 120V, B651-D by CookTek. Hotplate, Induction 4 Burner - 208/240V, MC14004-200 by CookTek.
Hotplate, Induction Drop-In Apogee Series Single 1800 Watt - 120V, MCD1800G by CookTek. Hotplate, Induction Drop-In Apogee Series Single 2500 Watt - 208/240V, MCD2500G by CookTek. Hotplate, Induction Drop-In Apogee Series Single 3500 Watt - 208/240V, MCD3500G by CookTek.
Hotplate, Induction Drop-In Heritage Series Double 2500 Watt - 208/240V, MCD2502F by CookTek. Hotplate, Induction Drop-In Heritage Series Double 2500 Watt - 208/240V, MCD2502S by CookTek. Hotplate, Induction Drop-In Heritage Series Double 3500 Watt - 208/240V, MCD3502F by CookTek.
   
 
Induction Cooking - Did You KNow?
An induction-cooker is a powerful, high-frequency electromagnet. Sound scary?It shouldn’t. Under the glass/ceramic top surface of the cooker the magnetic field transfers energy into the metal of the cooking vessel put on top. That transferred energy causes the metal to become hot and that heat is then transferred to the food inside. By controlling the strength of the magnetic field, you can control the heat being generated in the pan. This is done instantly.This means that the heat generated is not wasted into the air as it is with gas burners and not wasted due to poor pan contact like with electric coil elements.

Induction is a very fast, controllable and safe way to cook.Nothing outside the pan is affected by the magnetic field. Once the pan is removed from the cooker, or it is turned off, heating stops.Other than a little residual heat form the pan, you could put your hand on top of the cooker right after cooking.Believe it or not, you could even put a paper or thin towel under the pan when you cook so spills are caught immediately, without burning the towel.

Induction cookers are about 84% efficient, according to tests run by the Department of Energy.This compares to a gas burner at about 40% efficient.A conversion example from gas to induction is for an equivalent 18,000 BTU gas burner, you need a 2,500 watt induction cooking zone. But remember that the induction system will heat faster and much more efficiently, so you need to be attentive to your cooking.

The down side?There is no real down side.Induction cooking is very fast, safe and clean, but you must use magnetic cooking pans.This used to be an issue and kept induction cooking from growing popularity in the market. Steel and cast iron pots and pans work great and are the least expensive, but for those who like easy to clean cookware, most companies now make induction ready cookware.This means that even in a stainless steel (not usually magnetic) pot, they put a layer of steel or other ferrous material sandwiched inside.

When you consider the ease in cleaning the top surface of an induction cooker, plus the absence of dangerous combustion by-products such as Carbon Monoxide (CO), and the instantaneous controllability, induction is the way to go.Many hotels and caterers are now using induction cookers for omelet stations and quick sauté, for their ease in moving around, plugging in, ease of cleaning, fast performance and, in some cases, no need for a special vent hood.