To serious cooks, the most importan

To serious cooks, the most important favorable point about induction cookers—given that they are as or more "powerful" at heating as any other sort —is that you can adjust the cooking heat instantly and with great precision . Before induction, good cooks, including all professionals, overwhelmingly preferred gas to all other forms of electric cooking for one reason: the substantial "inertia" in ordinary electric cookers—when you adjust the heat setting, the element (coil, halogen heater, whatever) only slowly starts to increase or decrease its temperature. With gas, when you adjust the element setting, the energy flow adjusts instantly .
But with induction cooking the heat level is every bit as instantaneous—and as exact—as with gas, yet with none of the many drawbacks of gas (which we will detail later).Induction elements can be adjusted to increments as fine as the cooker maker cares to supply (and nowadays that is very fine, especially at the critical low-temperatures end), and—again very important to serious cooks—such elements can run at as low a cooking-heat level as wanted for gentle simmering and suchlike (something even gas is not always good at). Someday, perhaps not so many years away, the world will look back on cooking with gas as we today look on cooking over a coal-burning kitchen stove.


No Wasted Heat

With induction cooking, energy is supplied directly to the cooking vessel by the magnetic field; thus, almost all of the source energy gets transferred to that vessel. With gas or conventional electric cookers (including halogen), the energy is first converted to heat and only then directed to the cooking vessel—with a lot of that heat going to waste heating up your kitchen (and you) instead of heating up your food. ( The striking image at the left shows how precisely focussed heat generation is with induction—ice remains unmelted on an induction element that is boiling water! )
As a comparison, 40%—less than half—of the energy in gas gets used to cook, whereas with induction 84% percent (or, by many estimates, more) of the energy in the electricity used gets used to cook (and the rest is not waste heat as it is with gas). There are two important heat-related consequences of that fact:
•
cooler kitchens : of course the cooking vessel and the food itself will radiate some of their heat into the cooking area—but compared to gas or other forms of electrically powered cooking, induction makes for a much cooler kitchen (recall the old saying: "If you can't stand the heat, get out of the kitchen."); and,
• a cool stovetop : that's right! The stovetop itself barely gets warm except directly under the cooking vessel (and that only from such heat as the cooking vessel bottom transfers). No more burned fingers, no more baked-on spills, no more danger with children around. (The photo at the right—one of several similar ones to be found on the web—shows, like the one above, how only the cooking vessel does the actual cooking. )


Safety

We have already mentioned that the stovetop stays cool: that means no burned fingers or hands, for you or—especially—for any small children in the household. ( In the image at the right, you can see a pot boiling water on an induction unit while a dollar bill between the pot and the cooktop surface is unsinged. ) And for kitchens that need to take into account special needs, such as wheelchair access, nothing, but nothing, can beat induction for both safety and convenience (see the paragraph farther below).


Furthermore, because its energy is transferred only to relatively massive magnetic materials, you can turn an induction element to "maximum" and place your hand flat over it with no consequences whatever—it will not roast your non-ferrous hand! (Nor any rings or bracelets—the units all have sensors that detect how much ferrous metal is in the area that the magnetic field would occupy, and if it isn't at least as much as a small pot, they don't turn on.) And, while an element is actually working, all of its energy goes into the metal cooking vessel right over it—there is none left "floating around" to heat up anything else. ( The image at the left shows a hand—wearing a metal ring—harmlessly touching a full-on induction element, while a metal utensil lies equally harmlessly on another, emphatically demonstrating those points. )



พ่อครัวถึงร้ายแรง จุดดีสำคัญที่สุดเกี่ยวกับเตา — ระบุว่าพวกเขาจะ "มีประสิทธิภาพมากขึ้น" หรือเป็นที่เครื่องทำความร้อนเป็นอื่น ๆ เรียง — ไม่ว่า คุณสามารถปรับความร้อนปรุงอาหารได้ทันที และ ด้วยความแม่นยำมาก ก่อนเหนี่ยวนำ พ่อครัวที่ดี รวมทั้งผู้เชี่ยวชาญ แบบแอคทีฟต้องก๊าซทุกรูปทำอาหารไฟฟ้าหนึ่งเหตุผล: งงา "เฉื่อย" ในหม้อหุงไฟฟ้าปกติ — เมื่อคุณปรับการตั้งค่าความร้อน องค์ (ขดลวด ฮาโลเจนฮีตเตอร์ สิ่ง) เท่านั้นค่อย ๆ ทำให้เพิ่ม หรือลดอุณหภูมิ มีแก๊ส เมื่อคุณปรับการตั้งค่าองค์ประกอบ การไหลเวียนพลังงานปรับทันที
แต่ ด้วยการเหนี่ยวนำความร้อนในการปรุงอาหาร ระดับทุกบิตเป็นทันที — และเป็นที่แน่นอน — เช่นเดียว กับก๊าซ ยัง มีไม่ม

ผลลัพธ์ (อังกฤษ) 2:

To serious cooks, the most important favorable point about induction cookers-given that they are as or more "powerful" at heating as any other sort -is that you can adjust the cooking heat instantly and with great precision. Before induction, good cooks,. including all professionals, overwhelmingly preferred gas to all other forms of electric cooking for one reason: the substantial "inertia" in ordinary electric cookers-when you adjust the heat setting, the element (coil, halogen heater, whatever) only slowly starts to increase. or decrease ITS Temperature. with Gas, when You Adjust the element Setting, the Energy flow Adjusts instantly.
But with induction Cooking the heat level is every bit as instantaneous-and as Exact-as with Gas, yet with None of the MANY drawbacks of. gas (which we will detail later) .Induction elements can be adjusted to increments as fine as the cooker maker cares to supply (and nowadays that is very fine, especially at the critical low-temperatures end), and-again very important to serious. cooks-such elements can run at as low a cooking-heat level as wanted for gentle simmering and suchlike (something even gas is not always good at). Someday, perhaps not so many years away, the world will look back on cooking with gas. as we today Look on Cooking over a Coal-Burning Kitchen Stove. No Wasted Heat With induction Cooking, Energy is supplied directly to the Cooking Vessel by the Magnetic Field; thus, almost all of the source Energy Gets transferred to that Vessel. With Gas. or conventional electric cookers (including halogen), the energy is first converted to heat and only then directed to the cooking vessel-with a lot of that heat going to waste heating up your kitchen (and you) instead of heating up your food. (. Striking the image at the left shows How precisely is focussed heat with induction-Generation Ice remains unmelted on an induction element that is Boiling Water!) As a comparison, 40% of the -LESS than Half-Energy in Gas Gets used to Cook,. whereas with induction 84% percent (or, by many estimates, more) of the energy in the electricity used gets used to cook (and the rest is not waste heat as it is with gas). There are two important heat-related consequences of. that Fact: • Cooler Kitchens: of course the Cooking Vessel and the Food itself Will Radiate Some of their heat Into the Cooking Area-but compared to Gas or Other Forms of electrically Powered Cooking, induction Makes for a much Cooler Kitchen (Recall the Old. saying: "If You Can not stand the heat, Get out of the Kitchen."); and, • a cool stovetop: that's Right! The stovetop itself barely Gets Warm except directly under the Cooking Vessel (and that only from such heat. as the cooking vessel bottom transfers). No more burned fingers, no more baked-on spills, no more danger with children around. (The photo at the right-one of several similar ones to be found on the web-shows, like the. one above, How only the Cooking Vessel does the Actual Cooking.) Safety We have already mentioned that the stovetop stays cool: that means no burned Fingers or Hands, for You or-especially-for any Small children in the Household. (in the. image at the right, you can see a pot boiling water on an induction unit while a dollar bill between the pot and the cooktop surface is unsinged.) And for kitchens that need to take into account special needs, such as wheelchair access, nothing,. but Nothing, Can Beat induction for both safety and Convenience (See the paragraph farther Below). Furthermore, because ITS Energy is transferred only to relatively Massive Magnetic Materials, You Can turn an induction element to "maximum" and Place your Hand Flat over it. with no consequences whatever-you will not roast your non-ferrous hand! (Nor any rings or bracelets-the units all have sensors that detect how much ferrous metal is in the area that the magnetic field would occupy, and if it is not. at least as much as a small pot, they do not turn on.) And, while an element is actually working, all of its energy goes into the metal cooking vessel right over it-there is none left "floating around" to heat. up anything else. (the image at the left shows a hand-wearing a metal ring-harmlessly touching a full-on induction element, while a metal utensil lies equally harmlessly on another, emphatically demonstrating those points.) a serious chef. The most important point about the stove - provided that they are. "More effective" or the heater is another sort - whether you can adjust the cooking heat instantly and with great precision. Before induction, great chefs and experts. An active need gas all cooking power for one reason: the sesame "inertia" in electric cookers - usually when you adjust the heat setting body (coil halogen heater thing) only gradually making. increase or decrease the temperature of a gas when you adjust the settings. Energy flow adjustments immediately , however. With the induction heating cooking. Every bit of it is - and it is certainly - just as there is no gas.