SKGi 6000

Induction cooktops have safety features such as automatic shut-off when no cookware is detected. This improves safety and also prevents unnecessary vitality 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 far more efficient than the traditional gas and electric cooking methods. Induction cooktops directly heat the cookware using magnetic induction, which is more efficient than other methods that require the transfer of heat from a burner to the cookware. Induction cooking is a cost-effective and time-efficient technology with a low carbon footprint.

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.