SKK Induction

Our induction suitable products

All SKK cast aluminium products can be produced for induction hobs. SKK developed a new technique to make cast aluminium products magnetic. In the production process, a further layer, made of high-tech magnetic material, is attached to the outside of the pan before it is coated. This magnetic material is not only applied to the bottom of each product, but also to the side walls of every pot and pan. This allows our induction products to generate an extremely powerful magnetic field, which is why SKK induction products deliver much higher efficiency than comparable products. This also ensures that the advantages of modern induction hobs, namely their efficiency, are put to optimum use. SKK induction products are particularly energy efficient and economical, offering you true savings. The perfectly flat induction base makes this cookware suitable for use on all cooktops.

"An induction cooker works like an electrical transformer: It transfers electrical energy to the pot, using an alternating magnetic field. A coil of wire is mounted underneath the cooking surface, and a large alternating
current is made to flow through that wire. This current creates an alternating magnetic field. When an electrically conductive pot is brought close to the cooking surface, this magnetic field induces an electrical current in the pot. The metal pot is not a perfect conductor, and as a result these eddy currents encounter some electrical resistance. This resistance converts the current into heat. The result is that the metal pot, and only the metal pot, heats up. Heat is transferred from the pot to the food inside the pot by conduction. The cooking surface is designed to be a good thermal insulator, so that a minimum of heat is transferred from the pot to the cooking surface (and thus wasted). In normal operation, the cooking surface stays cool enough to touch without injury."

Benefits of induction

This form of flameless cooking has an edge over conventional gas flame and electric cookers as it provides rapid heating, vastly improved thermal efficiency, greater heat consistency, plus the same or greater degree of controllability as gas. The amount of time that it takes a pot to boil depends on the power or wattage that the induction hob uses, but it is much faster than conventional electric coil or radiant cookers. Induction cookers are safer to use than conventional hobs because there are no open flames and the "element" itself reaches only the temperature of the cooking vessel; only the pan becomes hot. Bosch brochures, for example, show a person touching the ceramic cover on the inductor while a pan of boiling water is heated next to it using the same induction source. Induction cookers are also easier to clean because the cooking surface is flat and smooth, even though it may have several zones of heating induction. In addition, food cannot burn onto the cooking surface as it is not hot.

Induction - economic considerations

Induction cookers are considerably more expensive than traditional cookers, but consume half as much electricity as electric-resistance elements and are more efficient in heat transfer, achieving an absolute efficiency of 84% in US Dept of energy tests (compared to a typical 40% for a gas cooker). According to CEG Electric Glass Company, "Induction cooking power savings of 40-70% are realistically achievable in comparison to conventional cooktops." CEG Electric Glass Company also states induction cooking has an efficiency rate of 90%, while electric and gas have efficiency rates of less than 50%.