The Max Burton 6000 is an induction cooktop and it works as follows. Through a power supply to a copper coil under a ceramic lid, an electromagnetic current is set up that induces a pot to heat up while the stove does not.
Not just any old pot, mind you, it has to be able to attract a magnet. So any of your pots or pans, which a magnet can attach to, can be used with Max Burton.
The advantages of this type of cooking are many.
1. Induction cooking is faster and more energy efficient. As with gas, the heat is direct and you don’t have to heat a cooking element or surface that will transfer the heat to a cookware.
2. The energy savings could be considerable. One source indicated that electric and gas stoves were 40-50% energy efficient and induction cookers 80-90%, while another source claimed that it was at least 13% more efficient. There are many factors to take into account and the variables are not consistent.
3 Instant control, like gas, also applies to the Max Burton 6000, as it has variable heat settings with temperatures ranging from 100 degrees to 450 degrees F
4. The chance of burn injury is drastically reduced, since the range does not get hot. A favorite way to illustrate this in demos is to place a piece of paper on the cooktop after removing the pot. Electric stoves would be red hot and the paper would catch fire, while the Max Burton would only get hot from the heat of the pot and cool quickly.
5. The kitchen does not get hot, since an induction stove does not radiate heat to the environment as it happens with other hot stoves. The only heat emitted comes from the contents of the cookware.
6. Some air is blown through the stove to cool the electronics, but since it’s only slightly warmer than the air in the room, it doesn’t heat the room.
7. The sides of the cookware do not get as hot as the bottom, as it is heated only by the conductivity of the metal in the pot and by the contents. On gas and electric stoves, heat radiates to the sides of the pot and becomes very hot to the touch and food cooked in it can burn on the sides of the pot.
8. At high temperatures, moisture from the post contents can evaporate into greasy vapor that collects in the fans. It occurs when food burns on the side of the pot due to excessive heat from the stovetop heating up the sides of the pot. This is not the case with the Max Burton as only pure steam escapes and the extractor fans stay cleaner as only the heat from the conductivity of the pot and the food cooking inside can heat the sides of the pan. cooking pot.
The advantages of induction cooktops far outweigh any disadvantages and this is recognized in the Far East where it is well known and used and where various cookers are manufactured in China and Japan.
It may in the future become a serious competitor in the domestic kitchen market in the West. Click here for more information on the Max Burton 6000.
