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The cooking surface

Precautions while using Induction Cooker

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The cooking surface

The cooking surface is made of a material which is a poor heat conductor, so only minimal 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 after the cooking vessel is removed.


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Temperature Controls
Quantity of non ferrous cookware
Flexible heating levels and power options
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How to generate heat
Inadequate Power
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Which kind of Vessels can be used on an Induction Cooker
Clean and Elegant cook top
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