BWIC 3000

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.

Induction cooking is a method of cooking that uses electromagnetic induction to heat cookware directly. Unlike traditional heat methods that rely on thermal conduction from a flame or electric element, induction cooking heats the cooking vessel directly, transferring heat efficiently and accurately.

Induction cooktops offer precise temperature control. Users can easily and quickly adjust the heat level, and the response time is far quicker than electric or gas stovetops. The heat generated in induction cooking is distributed efficiently across the bottom of the cookware. This helps in avoiding hot spots and ensures uniform, consistent cooking.