| ficiency (%) |
| Coil |
55 - 65 |
| Soild |
50 - 55 |
| Ceramic -Standard |
55 - 60 |
| Ceramic - Halogen |
45 - 50 |
| Ceramic - Induction |
80 - 85 |
|
Key Features of Induction |
Faster Cooking Times – Induction heats a pan almost 50% faster than gas does |
Instant Temperature Changes – heat levels can be more accurately versus gas or other cooking applications |
Safe Cook Top – Surface stays cool to the touch making it safer for children and the disabled. |
Easy to Clean – Spills won’t bake or crust onto the cook top and are easily wiped off |
Energy Saving – Energy is transferred directly to the pan by magnetic field so very little heat is wasted. |
|
|
| |
| Stated Power vs Delivered Power |
| Type |
Power |
Efficiency |
Delivered Power |
| Induction |
2.8 KW |
90% |
2.52 KW |
| Gas |
3.5 KW |
50% |
1.75 KW |
| Halogen |
2.2 KW |
60% |
1.32 KW |
| Electric Coil or Cast Iron |
2.0 KW |
55% |
1.1 KW |
|
| |
| Time Required to Boil 2qts. of Water |
| Type |
Power |
Temperature of Cook Top |
| Induction |
4 min.46 sec |
230o F |
| Gas |
8 min.18 sec |
518o F |
| Halogen |
9 min.00 sec |
734o F |
| Electric Coil or Cast Iron |
9 min.50 sec |
644o F |
| With an efficiency of 90%, compared to 50% for gas or 55-60% for other electric technologies, induction heats incredibly fast. Even when compared to amicrowave, nothing can match the speed or safety of an induction cooktop. |
|
| |
| Energy Consumption Used to Boil 2qts. of Water |
| Type |
Energy Used |
| Induction |
225 W / h |
| Gas |
390 W / h |
| Halogen |
270W / h |
| Electric Coil or Cast Iron |
320 W / h |
|
Power and effciency combined with the fact that energy consumption is proportional to the cookware, result in substantial energy savings, 17? 30% less than the energy consumed by standard cooking technologies. |
|
