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  2. Induction cooking - Wikipedia

    en.wikipedia.org/wiki/Induction_cooking

    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 instantaneous.

  3. Cooker - Wikipedia

    en.wikipedia.org/wiki/Cooker

    Induction cooker – heats a cooking vessel with induction heating, instead of infrared radiation from electrical wires or a gas flame as with a traditional cooking stove. For all models of induction cooktop, a cooking vessel must be made of a ferromagnetic metal such as cast iron or stainless steel or at least compounded with a steel inlay ...

  4. Kitchen stove - Wikipedia

    en.wikipedia.org/wiki/Kitchen_stove

    A kitchen stove, often called simply a stove or a cooker, is a kitchen appliance designed for the purpose of cooking food. Kitchen stoves rely on the application of direct heat for the cooking process and may also contain an oven, used for baking. "Cookstoves" (also called "cooking stoves" or "wood stoves") are heated by burning wood or ...

  5. AGA cooker - Wikipedia

    en.wikipedia.org/wiki/AGA_cooker

    The Aga Range Cooker is known for its longevity, with many cookers still operating after more than 50 years. In 2009, in conjunction with The Daily Telegraph and to celebrate the 80th anniversary of its founding, AGA Rangemaster set up a competition to find the oldest AGA range cooker still in use. [ 11 ]

  6. 'Best purchase ever:' HSN slashed the price of this top-rated ...

    www.aol.com/lifestyle/best-purchase-ever-hsn...

    The multi-cooker features a large 6.5-quart ceramic pot, while it comes with a 5-quart crisper basket that can hold up to three pounds of frozen French fries or five pounds of chicken.

  7. Cooktop - Wikipedia

    en.wikipedia.org/wiki/Cooktop

    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 ...

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