Induction cooking and warming is 90% or more energy efficient (gas is only 45% efficient and electric is only 55% efficient). Due to this high efficiency, induction cooking is much faster than other methods of cooking. Since the energy is focused into the pan, not the room, the kitchen or dining area stays cool. Also, induction costs less to operate than other methods.
Can any pan be used?
It is important to purchase medium to high quality induction ready pans to maximize the potential and benefits of induction technology. We recommend 3, 5, and 7 ply pans to attain the best results. All pans must be ferromagnetic. Certain cast iron and steel pans will operate well with induction technology.
Equipex BWIC 3600 Standard Features
Stainless steel casing
Counter-top or semi-recessed installation
Easy to clean capacitive touch controls
Superior airflow and cooling fans permit all day use
Large induction coil for stockpots and large pans
Automatic pan detection / power supply monitor
Controlled high temperature feature for stir fry and sauté
Precision low temperature control for sauces and
chocolates
Empty pan security/automatic overheating protection
Small article protection/oil auto ignition shutoff
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