Induction cooker

visit oorjasolution.com to know more

ECONOMIC:

• Cheaper than gas
• Consumes very less power & time (Efficiency-94%)
• Reduces effective cooking time nearly to one third

SAFE:

• No Burn-no shock-no smoke & no Heat
• Safer to use than Gas burner
• Seals nutrients into the food.
• Auto Pan detection & auto power off, if there is pan.

QUALITY

• Elegent & sleek modern look.
• Portable /Easy to clean & maintain.
• Can cook food with fan or AC on.

Induction cooking is not some radical new technology: it has long been widely used around the world, both by professionals and homeowners.

Cooking is the application of heat to food. The job of the cooker is not to heat the food but to heat the cooking vessel--which in turn heats and cooks the food. Induction-cooker element is a powerful, high-frequency electromagnet, with the electromagnetism generated by sophisticated electronics in the "element" under the unit's ceramic surface. When a good-sized piece of magnetic material--such as, for example, a cast-iron skillet--is placed in the magnetic field that the element is generating, the field transfers ("induces") energy into that metal. That transferred energy causes the metal--the cooking vessel--to become hot. By controlling the strength of the electromagnetic field, we can control the amount of heat being generated in the cooking vessel--and we can change that amount instantaneously.