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Hello! I’m Pat Geselius, the store manager at Juniper Home. Thank you for joining us for another product demonstration.
Today, I’m going to introduce you to induction cooking by using a Viking Induction Cooktop. I’ve turned the unit on so while we watch and wait for the water to come to a boil, I will explain how induction cooking works.
Basically, cooking is the application of heat to food. It is traditionally done either in an over or on a cooktop of some sort and occasionally on a grill. And except for grill cooking, you use a vessel of some sort, a pot or pan to hold the food being cooked. Leave it on the heat source for the appropriate amount of time then cook the food. The heat source heats the vessel which in turn cooks the food. Induction cooking is completely different from conventional cooking techniques. It doesn’t generate heat that is then transferred to the pot or pan but rather it makes the cooking vessel, the original generator of the heat.
How does it do that? An induction cooker element is a powerful high-frequency electromagnet. The element that generates the electromagnetic force is under the unit’s ceramic surface.
When a pot or pan that contains a ferrous metal or a metal that can be magnetized such as steel or iron, displaced in the magnetic field, energy is induced or transferred to that metal pot or pan. The transferred energy causes the vessel to become hot. And the strength of the magnetic field can be controlled by turning it on or off, up or down causing changes to the pot or pan instantaneously. The pot heats up, not the cooktop surface, making this a safe appliance to use around children or disabled who could accidentally burn themselves. Nothing outside the vessel is affected by the field. When the unit is turned off, so is the magnetic field.
Materials like aluminum and copper are not usable on an induction cooktop but you can insert an induction disc such as this one between the cooktop surface and the vessel, and heat will be generated sufficiently. We recommend the Viking Induction Cooktop because it has a stronger electromagnetic field the most others on the market which in turn heats up the vessel faster. It performs reliably and consistently, and the best chef’s prefer the Viking Induction Cooktop to all others.
I’m Pat Geselius, the store manager of Juniper Home and thank you again for joining us for another product demonstration.
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