Electric Induction Cooker
Buttom induction cooker panel
4-bit LED display
Safe protection settings
Sensing touch control
AC220-240V 50Hz 2000W
3-Bit Digital Display
Power: 10 Setting
"Keep Warm" setting
Temperature: 80-240 °C
Time: 0-120 Min
Over V, I,T protection
Pot material detecting
|RATED FREQUENCY||50/60 Hz|
1 *Anti–magnetic wall technique that is health
|2 *Multi–function of cooking,such as frying, soup|
|3 *EMC techology design, safe and elegant|
4 *Super–long time setting 0 to120min,safe and convenient
|5 *Temperature control from 80° 240°c,4 digital display|
6 *Light touch control
|SAFETY DEVICE||1 ) anti-magnetic wall 2 ) soft starting|
|3 ) over voltage 275 4 ) Over current|
|5 ) no heating of small articles|
|ADVANTAGES||1 *High efficient thermal efficient as high as 80% ,greatly increasing heating effect|
|2 *With black crystal ceramic plate make it easy to clean without any change in color|
|3 *Embeded design of european style, user-friendly|
Why to choose induction cooker:
1. Higher efficiency
In an induction cooker the energy is directly supplied to cooking vessel by its magnetic field. And almost all of the source energy gets transferred to that vessel. While with LPG or any conventional electric cook tops and halogen cook tops the energy is first converted to heat and only then directed to the cooking vessel.
2. Safer cooking
Induction cooking is safe because there’s no open flame or exposed heating coil present, this make induction cooker safer than gas or other electric cook tops. No finger burning when cooking and Risk of accidental burning is greatly reduced.
3. Accurate temperature control
In an induction cooker you can adjust the cooking heat instantly and with great precision. In conventional electric cook tops, when you adjust the heat setting, the coil or element slowly starts to increase or decrease its temperature.
4. Environmentally friendly
Induction cooker is powered by electricity rather than gas or any other carbon energy.
5. Cooler kitchen
During the induction cooking process, the cooktop surface slightly gets warm from the heat is being transferred from the bottom of the cooking vessel. There is no heat generation over the induction cook top’s surface during the induction cooking process.