Cooking with our Energia Magnetic Induction Cooktop™ is simply the best way to cook for professionals in a work environment or just for the average household.
The biggest difference between induction cooking and other methods is where the heat is actually generated. With induction cooktops, the heat is generated in the vessel and is transferred directly to the food. There is no transfer from the burner to the pan, the way traditional gas and electric stovetops operate. Thus there is virtually no wasted heat.
Induction cooking is about 90% efficient, compared to electric and gas cooking that have 47% and 40% energy efficiency rating respectively. Because there is no wasted heat, our induction burners will not heat up your kitchen giving your heating and cooling system unnecessary work, saving you energy and money.
With induction cooking, the burners stay cool (room temperature), eliminating the worry of burning your hands, using hot pads, or dangerous fumes being admitted into the air.
Our Induction cooktops achieve extremely high temperatures in a short period of time. During the cooking process, any adjustments to the heat are precise and almost instantaneous.
Induction burners won’t heat up your kitchen, which saves energy. This appeals to chefs and caterers in addition to home cooks.
Food spills and boil-overs aren’t burned on to the stove and are easily wiped off. Most stove-tops are either easy-to-clean glass or ceramic. In addition, you can leave the pot on the burner after cooking without having to worry about excess heat burning your food.
For your pan to conduct energy, it must be magnetic. Induction can heat food only through pans made of steel or iron. You can test your cookware to see if it is compatible by passing a magnet across the pan. If the magnet sticks to the pan, the pan will work. Not all stainless steel cookware is compatible with induction cooking.
A complimentary 7pc set of induction cookware is provided with every cooktop. This 7-piece collection includes three pots with heat-resistant glass lids and one 9 1/2 inch skillet. All are constructed with a triple layer bottom, with an aluminum core layered between stainless steel to provide cooking contents with even heat distribution. Safe for use on induction, gas, and electric heat surfaces as well as use in dishwashers and ovens.
Emergia’s induction cooktops bring the superior performance of upscale restaurant cooking into your own home, with energy savings and pure elegance.