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Hotplate, Induction Single 1500 Watt - 120V, 600501 by CookTek. Hotplate, Induction Heritage Series Single 1800 Watt - 120V, 600601 by CookTek. Hotplate, Induction Heritage Series Single 2500 Watt - 208/240V, 600701 by CookTek.
Hotplate, Induction Heritage Series Single 3500 Watt - 208/240V, 600901 by CookTek. Hotplate, Induction Apogee Series Single 3500 Watt - 208/240V, 620401 by CookTek. Hotplate, Induction Apogee Series Single 2500 Watt - 208/240V, 620201 by CookTek.
Hotplate, Induction Apogee Series Single 1800 Watt - 120V, 620101 by CookTek. Hotplate, Induction Heritage Series Double 2500 Watt - 208/240V, 604501 by CookTek. Hotplate, Induction Heritage Series Double 2500 Watt - 208/240V, 601801 by CookTek.
Hotplate, Induction Heritage Series Double 3500 Watt - 208/240V, 604601 by CookTek. Hotplate, Induction Heritage Series Double 3500 Watt - 208/240V, 601701 by CookTek. Hotplate, Induction Wok Apogee Series 1800 Watt - 120V, 621201 by CookTek.
Hotplate, Induction Wok Apogee Series 2500 Watt - 208/240V, 621301 by CookTek. Hotplate, Induction Wok Apogee Series 3500 Watt - 208/240V, MW3500G by CookTek. Hotplate, Induction Wok Heritage Series 1800 Watt - 120V, 605701 by CookTek.
Hotplate, Induction Wok Heritage Series 2500 Watt - 208/240V, 605801 Hotplate, Induction Wok Heritage Series 3500 Watt - 208/240V, 606001 Hotplate, Induction Wok High Power 5000 Watt - 208/240V, 647101 by CookTek
Range, Stock Pot Induction High Power 7000 Watt - 208/240V, 646701 by CookTek Hotplate, Induction Apogee Series Double 3500 Watt - 208/240V, 620701 by CookTek. Hotplate, Induction Apogee Series Double 2500 Watt - 208/240V, 620501 by CookTek.
Hotplate, Induction 6 Burner - 208/240V, 641600 by CookTek. Hotplate, Induction Drop-In Buffet "Silenzio" Single 650 Watt - 120V, 658501 by CookTek. Hotplate, Induction 4 Burner - 208/240V, 645100 by CookTek.
Hotplate, Induction Drop-In Apogee Series Single 1800 Watt - 120V, 623001 by CookTek. Hotplate, Induction Drop-In Apogee Series Single 2500 Watt - 208/240V, 624001 by CookTek. Hotplate, Induction Drop-In Apogee Series Single 3500 Watt - 208/240V, 624201 by CookTek.
Hotplate, Induction Drop-In Heritage Series Double 2500 Watt - 208/240V, 601901 by CookTek. Hotplate, Induction Drop-In Heritage Series Double 2500 Watt - 208/240V, 602001 by CookTek. Hotplate, Induction Drop-In Heritage Series Double 3500 Watt - 208/240V, 605001 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.