SKK Induction

These products are suitable for Induction:

Series 3 - Titanium 2000 Plus Non-Stick LIGHT + INDUCTION

Series 6 - The Jack of All Trades

Series 7 - Titan Induction

Series 8 - Porcelain Enamel Carbon Steel

All SKK cast aluminum products can also be manufactured for use on modern induction cooktops and stoves. 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. As a result, SKK's 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 energy efficiency. SKK induction products are particularly energy-saving and economical and thus save money. Of course, their perfectly flat floor is 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 where it is converted into heat. Beneath the glass ceramic cooking surface of an induction cooktop (hob), there is a current-carrying coil which generates a magnetic alternating field. This induces eddy currents in a metal pot or pan placed above it by induction, which heats the metal, and from there the heat is transferred to the contents. Although induction heating works principally on all metal pots (current-conduction), an application of ferromagnetic material in the bottom of the pot 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 heat energy by conduction losses.

Advantages of Induction Cooktops

In the case of SKK induction cookware, not only the bottom of the cooking vessel is heated, but also the side walls. Less heat loss occurs and the food is warmed 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 done more accurately than with conventional electric hobs. 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. Induction cooktops are safer (especially around small children), because the cooking surface only generates heat when a metal cooking vessel is placed upon it.

Induction Economic Considerations

Induction cooktops are still somewhat more expensive than conventional glass ceramic cooktops. 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% on a gas stove. An energy saving potential of 40-70% compared to conventional cooking systems is to be regarded as quite realistic.