Tarrison stainless steel built-in induction with wok and 2 zone cooking hob. A high frequency induction coil located under the ceramic cook surface heats the magnetic cookware by producing an alternating magnetic field which flows through the cooking utensil. The molecules in the cookware alternate quickly to heat the utensil and cook the food. While gas provides approximately 55 percent efficiency and traditional electric about 65 percent, in contrast, induction cooking delivers 85 to 90 percent efficiency. When the cooking vessel is removed from the cook surface the automatic shut-off immediately begins the cool-down process, reducing heat and lowering kitchen cooling costs. With no open flame, or hot coil, the induction cook surface can not generate heat on its own. Heat is produced solely when the magnetic cookware is placed on the cook surface. The cook surface remains only slightly warm to the touch, reducing the risk of burns and spilled grease fires. Induction is by far faster and more precise than gas because the energy is being transferred within the cookware alloy. Touch key and rotary power control and LED power level display. Hard wired plug type. Measures 27-19/32-inches width by 8-51/64-inches height by 17-51/64-inches depth.
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