cooking pots

Description

Stainless steel tableware 12 pcs (KH-2107) suitable for all types of heating - gas, glass-ceramics, halogen, induction material high-quality stainless steel 18/10 silver color silver all-stainless steel handles stainless steel lids with a hole for easy steam escape practical use gift package The set contains: saucepan diameter 16 cm x 10.5 cm, volume 2.1 L + stainless steel lid pot diameter 16 cm x 10.5 cm, volume 2.1 L + stainless steel lid pot diameter 18 × 11.5 cm, volume 2.9 L + glass-stainless steel lid pot diameter 20 cm x 12.5 cm, volume 3.9 L + stainless steel lid pot diameter 24 cm x 14.5 cm, volume 6.5 L + stainless steel lid frying pan diameter 24 cm x 7.5 cm, volume 3.4 L + stainless steel lid Suitable for all types of stoves, including induction. Induction: Utensils for induction do not have to be special, they only need to have a ferromagnetic bottom , because under the glass-ceramic plate there is an induction copper coil and a high-frequency current generates a magnetic alternating field in it. Thus, the metal molecules oscillate in the ferromagnetic bottom of the vessel, it heats up and then the food prepared from it. You will know induction dishes very well. At its bottom, you will find a graphic coil symbol - several wavy lines above each other, or the word Induction. Cooking saves energy due to shorter heating, but also by adapting the cooking zone to the size of the dishes, only the bottom is heated. Induction thus has more than 90% efficiency , while glass-ceramic cooking zones approximately 60% and gas 50%. Induction has the great advantage that after removing the dishes, the hob ends immediately and does not need to be switched off manually. The coil under the plate simply needs a "partner" for electromagnetic induction. Glass ceramic hob: it also saves electricity. The boards are divided into several stages, from ordinary boards with high-light zone boards to boards with induction heating. High-light is a zone on a ceramic hob, where it heats up very quickly. Cooking time is reduced and it reacts faster to changes in temperature. The most suitable dishes for this type of cooking are dishes with a strong ground bottom. It can be made of stainless steel, enamel or glass.