Week 1: What do I do when I've run out of burner space?
This holiday season KitchenWares is bringing you 5 weeks of holiday dinner/cooking tips & tricks!
Up 1st we solve the age old question of
"What do I do when I've run out of burner space?"
Our solution: Use a Fagor 1800 WATT Portable Induction Cooktop
- Faster Cooking: It takes less time to sauté vegetables, brown chicken and bring soup to serving temperature, too. Induction cooking uses electromagnetism to heat pots and pans, and it accomplishes the task significantly faster.
- Energy Efficiency: A gas flame is going to release lots of heat around the pan, and an electric burner emits radiant heat at any point where it's not in direct, firm contact with the pan. When heat is generated within the pan itself, as with induction, more of that heat gets to the food, and less of it warms up your kitchen.
- Safety: The stove top is easily one of the most dangerous places in the kitchen. It's where grease fires begin, where the gas gets left on, and where little hands make contact with very hot surfaces. First, the most obvious: No flame means no grease fires, and no gas means no gas leaks.
- Cleaning: Induction cooktops are easier to clean than standard cooktops, because the only part of the appliance that heats up is the part in contact with the pot or pan. As a result, food or liquid that spills onto the cooktop is less likely to bake onto it
- Control: Induction cooktops are as responsive as gas to a turn of the dial, and they've got another thing going for them, too: more settings. Induction allows for much more precise control of heat, with more temperature increments and better performance at very low heat settings.
Fagor's 1800 WATT portable induction cooktop is the perfect easy helper when things get tough in the kitchen.