- Ultra simple controls
- On/Off button
- Single wipe clean cooking surface
- Power up and power down controls
- Work top/free standing or drop in/flush fitting
- Cooking power 1800W
- Equivalent to a gas burner of 15,000 btu
Tuesday, 30 December 2008
Single Ring Induction Hob
Monday, 29 December 2008
Commercial induction hob CI-31E
The Control Induction CI 31E Push Button Induction Hob is easy to use, press the on/off button and it immediately starts heating the pan at a power setting of 2000 Watts. It switches off temporarily if the pan is lifted for more than a second and switches back on when the pan is replaced. The induction hob switches itself off totally when the pan is removed for more than 1 minute. To adjust the cooking power just turn the induction hob control knob and adjust between 500 Watts and 3100 Watts cooking power. If you press the temperature button the thermostat overrides the power control for cooking at temperatures between 60C and 240C. There is also a timer for setting the cooking time from 5 minutes to 180 minutes.
More features pls see: http://www.controlinduction.co.uk/general-pages/product-pages/control-induction-hob-ci-31e.html?Itemid=1
Friday, 26 December 2008
induction hob-CI-31A
The Control Induction CI 31A Manual Induction Hob is easy to use, press the on/off button and it immediately starts heating the pan at a power setting of 2000 Watts. It switches off temporarily if the pan is lifted for more than a second and switches back on when the pan is replaced. The induction hob switches itself off totally when the pan is removed for more than 1 minute. To adjust the cooking power just turn the induction hob control knob and adjust between 500 Watts and 3100 Watts cooking power. If you press the temperature button the thermostat overrides the power control for cooking at temperatures between 60C and 240C. There is also a timer for setting the cooking time from 5 minutes to 180 minutes. For more details, pls go to: http://www.controlinduction.co.uk/general-pages/product-pages/control-induction-hob-ci-31a.html?Itemid=1
Sunday, 21 December 2008
Induction Hobs - Why they are so efficient
Induction hobs are one of the most efficient forms of cooking because over 90% of the energy used goes directly into the pan. With all conventional forms of cooking the energy is used to heat something which then heats the pan. With an induction hob the pan is the heat source
1) The Induction Hob is switched on
2) The coil under the glass top of the Induction Hob generates a magnetic field
3) The magnetic field generates heat in the pan
4) The Pan gets hot and a small amount of heat is transferred back from the pan into the glass by conduction
5) A tiny amount of heat is generated by the electronics in the induction hob
The result is that the induction hob puts approximately 90% of the electrical enrgy that it consumes directly into the pan
1) The Induction Hob is switched on
2) The coil under the glass top of the Induction Hob generates a magnetic field
3) The magnetic field generates heat in the pan
4) The Pan gets hot and a small amount of heat is transferred back from the pan into the glass by conduction
5) A tiny amount of heat is generated by the electronics in the induction hob
The result is that the induction hob puts approximately 90% of the electrical enrgy that it consumes directly into the pan
Wednesday, 17 December 2008
Induction Hobs for Restaurants
There are many reasons for a restaurant to buy a commercial Induction Hob. Listed below are a few:
Our range of Commercial Induction Cookers and Commercial Induction Hobs
Speed of commercial induction hobs – An induction hob is the fastest way to heat a pan
Easy to find power supply – a commercial induction hob runs from a 13 Amp plug
Low induction hob heat output (i.e. induction cooking = cool kitchen)
Induction Hob efficiency (lower induction hob running costs)
Reliability – Control induction hobs are very reliable
What our customers say about Control induction hobs
Friday, 12 December 2008
Induction Hob Pans
When discussing pans for induction hobs a common question we receive is ‘will my pans work on an induction hob’. The quick way to answer this is to test the pans.
Testing the pans – This is easy, if a magnet will stick to the bottom of the pans they will work on a domestic or commercial induction hob!
Induction hobs work well with any pans with a high ferrous metal content at the point where the base is in contact with the Induction hob cooking surface. Cast iron pans and any black metal or iron pans will work on an induction hob. Stainless steel pans will often work on an induction hob provided the sole of the pan is a grade of stainless steel that has a high iron content, to check this do the magnet test, if the magnet sticks to the sole of the pan it will work on an induction hob!
What pans cook well on Commercial Induction hobs? The types of pans that you use on an induction hob, provided that they have a ferritic (sticky to a magnet) base will be generally the same as those you would use on a conventional electric or gas hob.
Frying Pans for Induction Hobs – For frying on an induction hob you need a pan with a base that is a good heat conductor. Because of the high heat used for frying it is vital to spread the heat quickly and evenly. Many frying pans are made of aluminium with a non stick lining, or have an aluminium base with a stainless steel pan liner with or without a non stick coating. For induction hob use, the sole of the pan will be either a ferritic plate pressed into the aluminium or a cladding of ferritic stainless steel over the aluminium. This ferritic sole is the part which actually generates the heat on your induction hob. The advantage of the aluminium pans is that because aluminium is such a fantastic conductor it carries the heat to all areas of the pan, stainless frying pans with an aluminium base will not have the same level of heat at the sides as the aluminium sided pan. Some frying pans are made of iron which does not perform as well as aluminium as a conductor and does not provide even heat, but it is cheap. Being ferritic, iron pans work well on an induction hob
Saucepans and Stockpots for use on Induction Hobs – For use on an induction hob the sole of the pan must be ferritic, the rest of the pan materials are dependent on the product being heated/cooked on the induction hob. For boiling of items such as vegetables in water the heat is spread around the pan by the water and the 100C boiling point stops any hot spots on the base of the pan from overcooking the food. For products such as sauces it is important that at least the base of the pan incorporates a good heat conducting material such as aluminium to spread the heat evenly across the base. For really delicate products e.g. thick sauces, such as saballon, a pan with aluminium incorporated on all surfaces of the pan is better as the heat is pulled up the sides by the conductivity of the aluminium letting the chef heat the sauce rapidly but gently and evenly without overheating or hotspots. Again to work on Induction hobs the pans need a ferritic sole.
Testing the pans – This is easy, if a magnet will stick to the bottom of the pans they will work on a domestic or commercial induction hob!
Induction hobs work well with any pans with a high ferrous metal content at the point where the base is in contact with the Induction hob cooking surface. Cast iron pans and any black metal or iron pans will work on an induction hob. Stainless steel pans will often work on an induction hob provided the sole of the pan is a grade of stainless steel that has a high iron content, to check this do the magnet test, if the magnet sticks to the sole of the pan it will work on an induction hob!
What pans cook well on Commercial Induction hobs? The types of pans that you use on an induction hob, provided that they have a ferritic (sticky to a magnet) base will be generally the same as those you would use on a conventional electric or gas hob.
Frying Pans for Induction Hobs – For frying on an induction hob you need a pan with a base that is a good heat conductor. Because of the high heat used for frying it is vital to spread the heat quickly and evenly. Many frying pans are made of aluminium with a non stick lining, or have an aluminium base with a stainless steel pan liner with or without a non stick coating. For induction hob use, the sole of the pan will be either a ferritic plate pressed into the aluminium or a cladding of ferritic stainless steel over the aluminium. This ferritic sole is the part which actually generates the heat on your induction hob. The advantage of the aluminium pans is that because aluminium is such a fantastic conductor it carries the heat to all areas of the pan, stainless frying pans with an aluminium base will not have the same level of heat at the sides as the aluminium sided pan. Some frying pans are made of iron which does not perform as well as aluminium as a conductor and does not provide even heat, but it is cheap. Being ferritic, iron pans work well on an induction hob
Saucepans and Stockpots for use on Induction Hobs – For use on an induction hob the sole of the pan must be ferritic, the rest of the pan materials are dependent on the product being heated/cooked on the induction hob. For boiling of items such as vegetables in water the heat is spread around the pan by the water and the 100C boiling point stops any hot spots on the base of the pan from overcooking the food. For products such as sauces it is important that at least the base of the pan incorporates a good heat conducting material such as aluminium to spread the heat evenly across the base. For really delicate products e.g. thick sauces, such as saballon, a pan with aluminium incorporated on all surfaces of the pan is better as the heat is pulled up the sides by the conductivity of the aluminium letting the chef heat the sauce rapidly but gently and evenly without overheating or hotspots. Again to work on Induction hobs the pans need a ferritic sole.
Thursday, 11 December 2008
what our customers say
It must be good because I need a second induction hob to stop the guys fighting over it!" Neil Thornley - head chef at Marco Pierre Whites Yew Tree Inn
-----Marco Pierre Whites Yew Tree Inn - Highclere hants
"He loves it" said Sue, wife of Roger Jones the head chef talking about the Control Induction Hob at The Michelin starred Harrow at little Bedwyn. Scallop cooked on a Control Induction Hob at The Harrow
------The Harrow at little Bedwyn
see more at: Induction Hob
-----Marco Pierre Whites Yew Tree Inn - Highclere hants
"He loves it" said Sue, wife of Roger Jones the head chef talking about the Control Induction Hob at The Michelin starred Harrow at little Bedwyn. Scallop cooked on a Control Induction Hob at The Harrow
------The Harrow at little Bedwyn
see more at: Induction Hob
Tuesday, 9 December 2008
COMMERCIAL WOK INDUCTION HOB
The Control Induction Wok Induction Hob is really simple to use, press the on/off button and it immediately starts heating the pan at a power setting of 2000 Watts. To adjust the induction cooking power just press the up or down switch and adjust between 500 Watts and 3100 Watts cooking power. The Wok Induction Hob stays on as the contents of the Wok are tossed but switches off temporarily when the pan is lifted clear of the Induction Wok for more than a few seconds and then switches back on when the pan is replaced. The induction hob switches itself off totally if the pan is removed for more than 1 minute.
The Control Induction Wok Cooker Includes a superb stainless steel Induction wok pan with an encapsulated aluminium core
Monday, 8 December 2008
Induction Hobs - Why they are so efficient
Induction hobs are one of the most efficient forms of cooking because over 90% of the energy used goes directly into the pan. With all conventional forms of cooking the energy is used to heat something which then heats the pan. With an induction hob the pan is the heat source
1) The Induction Hob is switched on
2) The coil under the glass top of the Induction Hob generates a magnetic field
3) The magnetic field generates heat in the pan
4) The Pan gets hot and a small amount of heat is transferred back from the pan into the glass by conduction
5) A tiny amount of heat is generated by the electronics in the induction hob
The result is that the induction hob puts approximately 90% of the electrical enrgy that it consumes directly into the pan
1) The Induction Hob is switched on
2) The coil under the glass top of the Induction Hob generates a magnetic field
3) The magnetic field generates heat in the pan
4) The Pan gets hot and a small amount of heat is transferred back from the pan into the glass by conduction
5) A tiny amount of heat is generated by the electronics in the induction hob
The result is that the induction hob puts approximately 90% of the electrical enrgy that it consumes directly into the pan
Commercial Induction Hobs and Induction Woks FREE TRIAL
Induction Hob FREE TRIAL for Commercial Users
Please call us on 01622 872821 to give us your details or fill out the form below or e-mail FreeTrial@controlinduction.co.uk and give us your name, phone number, the name of your company and the nature of your business e.g. Restaurant, Caterer, Food Manufacturer along with the type of Induction Hob you would like to try.
Please call us on 01622 872821 to give us your details or fill out the form below or e-mail FreeTrial@controlinduction.co.uk and give us your name, phone number, the name of your company and the nature of your business e.g. Restaurant, Caterer, Food Manufacturer along with the type of Induction Hob you would like to try.
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