Magnetic field based heating and cooking.
Induction cooking heats a cooking vessel by magnetic induction, instead of by thermal conduction from a flame, or an electrical heating element. Because inductive heating directly heats the vessel, very rapid increases in temperature can be achieved.
In an induction cooker, a coil of copper wire is placed under the cooking pot and an alternating electric current is passed through it. The resulting oscillating magnetic field induces a magnetic flux which repeatedly magnetises the pot, treating it like the lossy magnetic core of a transformer. This produces large eddy currents in the pot, which because of the resistance of the pot, heats it.
The NuWave Precision Induction Cooktop (PIC) uses induction technology. The secret is an internal copper coil. This coil generates a magnetic field within your steel and iron-based pots and pans. The magnetic field causes molecules in the pots and pans to begin vibrating rapidly, creating heat, so the cookware itself heats the food. In this way, heat is generated in the cookware and not on the cooktop surface, a process which is much more energy-efficient than cooking with traditional gas or electric ranges. Cooking with the NuWave PIC is the most efficient and safest way to prepare meals, when used as directed. Since it doesn’t use gas, there are no toxic gases or fumes released into the environment either. You’ll be able to enjoy less residual heat in the kitchen thanks to the NuWave PIC’s lack of open flames and hot coils.
Since induction technology is based on magnetic principles, the cookware used with it must have a ferrous (iron-based, magnetic) bottom. Some types of cookware are made of naturally magnetic metals (such as pure iron), while others are rendered magnetic by “sandwiching” a thin layer of a ferrous metal in the base. This base layer will be affected by the magnetic field of the induction cooktop, distributing the heat. Tri-ply, high-quality stainless steel and cast iron cookware are compatible with induction cooktops. Copper, glass and aluminum cookware will not work unless they have a sandwiched magnetic base. Medium to heavy gauge pots and pans are optimal.
There are three simple ways to check if your existing cookware or future cookware purchases are designed for use with the NuWave Precision Induction Cooktop 2:
1) An induction symbol will be printed on the bottom of the cookware.
2) Place a small amount of water in a pot or pan. If induction compatible, water will start to boil.
3) A magnet is typically a great indicator. If it sticks to the bottom of the cookware, this typically means the pot or pan is induction ready. However there are instances where the cookware’s magnetic properties may not be strong enough for the pot to work efficiently.
Examples of compatible cookware:
• All NuWave Precision Cookware(Uniform heat distribution)
• Enameled iron and steel
• Stainless steel with a magnetic base
• Cast iron
Examples of Non-induction compatible cookware:
• Copper
• Glass
• Aluminum
• Pottery type vessels
The heating surface is located inside the appliance’s larger red ring. There are no open flames and the NuWave Precision Induction Cooktop 2 remains cool to the touch where the magnetic surface is not activated.
The NuWave Precision Induction Cooktop 2 is efficient, safe, fast and easy to clean. And because you can program cook times and temperatures from warming to searing, almost any food will cook to perfection. And unlike a traditional range, this product is portable. The NuWave PIC2 may be used indoors or out – if anywhere an electrical outlet is available. Take your PIC2 with you when camping or boating. The unit is perfect for college dorms, offices, family gatherings, buffets – the list is nearly endless.
Press “Start.” If an “E1” message is not visible on the display, the pan and the food will start to heat instantly. By pressing “Pause/Clear” the heating process will be interrupted. When you press “Start” it will continue cooking.
7. What are the temperature equivalents of the six heat settings (degrees Fahrenheit)?
Low: 100°F (37°C) / Warm
Med-Low: 175°F (79°C) / Simmer
Med: 275°F (135°C) / Steam
Med-High: 375°F (191°C) / Stir/Deep Fry
High: 425°F (218°C) / Boil/Saute
Max/Sear: 575°F (302°C) / Sear
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