BRIC 3000

When cooking using induction hobs, it’s important to use compatible cookware. Induction cookware must be made of ferromagnetic materials, such as cast iron, stainless steel with a magnetic bottom, or certain types of magnetic aluminium. Most modern pans state on the packaging if they are induction compatible.

Induction surfaces heat up much faster than traditional stovetops. The electromagnetic field generated by the induction coils induces an electric current in the cookware almost instantly, providing rapid heating.

Induction cooktops have safety features such as automatic shut-off when no cookware is detected. This improves safety and also prevents unnecessary energy consumption. The surface of an induction cooktop also remains relatively cool during operation because it is not the source of heat. This reduces the risk of burns and makes for a far safer working environment.