SKK Induction

Our products suitable for Induction:
Series 7 Induction
Series 8 Porcellain Enamelled Cast Iron
Series 2 Tri Ply Stainless Steel

All SKK aluminum casting products can also be manufactured for modern indutction equipment. To this end, SKK has developed a new production process in which an additional layer of high-tech ferromagnetic material is applied to the entire exterior of the products, not only on the floor, but also on the side walls of the products. As a result, our induction products reach a particularly strong magnetic field and thus a considerably higher efficiency than conventional induction products. This optimally exploits the advantage of modern induction devices, namely your energy efficiency. SKK induction products particularly energy-saving and economical and thus save money. The perfectly flat floow is of course also suitable for all other cooking areas.

What is induction

Energy is transferred in the form of a magnetic alternating field into the bottom of the cookware and converted into heat there. Beneath the cooking surface consisting of glass ceramic, there is a current-carrying coil which generates a magnetic alternating field. This induces eddy currents in a metal pot placed above it bay induction, which heat up with the metal of the pot and from there heat transfer the contents. Allthough induction heating works principally on all metal (current-conduction) pots (eg also necessary for a sufficiently good effect with commercially available induction cookers. An application of ferromagnetic material in the pot bottom causes a bundling of the electromagnetic alternating field. The applied electromagnetic energy generates a vortex field in the electromagnetically conductive underside of the pot. The electrical resistance of the ferromagnetic material is very high and a large part of the electrical energy is converted into the heat energy by conduction losses.

Advantages of induction cookers

Since, in the case of induction cooking fields, not only the bottom of the cooking vessel but also the side walls are heated due to their functioning, less heat loss occurs and the food is warmed up more quickly. Furthermore, the reaction times are very short. This allows a rapid heating of the cooking material. Moreover, due to the short reaction time, cooking operations can be dosed more accurately than with conventional electric herds. The cooking surface remains cool next to the pot, since it does not heat itself and does not conduct the heat, but is only heated secondarily by contact with the pot. For this reason, food residues can not burn on the hob, so they can be cleaned better. The safe handling results from the fact that energy is emitted only to magneticable metal: induction cooking surfaces inadvertently (or small children) only heat when cooking vessel is placed on.

Induction-Economic Considerations

Induction cooking fields are still somewhat more expensive than conventional glass ceramic cooking zones. However, they also consume only half of the energy required by conventional appliances, since the heat transfer into the pot achieves an absolute efficiency of up to 84% compared to an average of 40% of a gas stove. An energy saving potential of 40 - 70% compared to conventional cooking systems is to be regarded as quite realistic.

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