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Top view of an induction cooktop. Induction cooking is a cooking process using direct electrical induction heating of cooking vessels, rather than relying on indirect radiation, convection, or thermal conduction. Induction cooking allows high power and very rapid increases in temperature to be achieved: changes in heat settings are ...
An induction cooktop involves the electrical heating of a cooking vessel by magnetic induction instead of by radiation or thermal conduction from an electrical heating element or from a flame. Because inductive heating directly heats the vessel, very rapid increases in temperature can be achieved and changes in heat settings are fast, similar ...
A halogen oven, halogen convection oven, or halogen cooking pot is a type of oven that utilizes a halogen lamp as its heating element. Halogen ovens are often noted for being more energy-efficient than a conventional electric oven due to their more effective heating of food and faster cooking times.
Electrical heating coils or halogen lamps are used as heating elements. Because of its physical characteristics, the cooktop heats more quickly, less afterheat remains, and only the plate heats up while the adjacent surface remains cool. These cooktops have a smooth surface and are thus easier to clean, but are markedly more expensive.
A radiant heating stove uses coils or infrared halogen lamps as the heating elements. The surface of the glass-ceramic cooktop above the burner heats up, but the adjacent surface remains cool because of the low heat conduction coefficient of the material. An induction stove heats a metal pot's bottom directly through electromagnetic induction.
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