Viking Corporation (Greenwood, MS, U.S.) has introduced a line of professional induction cooktops, a new cooking category for the high-end appliance maker.
Induction cooking technology involves elements that generate a high frequency alternating current magnetic field. This magnetic field reacts with the ferrous metal in the cookware, resulting in an instantaneous transfer of heat to the cooking vessel and its contents. This instant response and resulting cooking performance is much like that of gas burners preferred by professional chefs. Because the heat energy is transferred directly to the cooking vessel, the cooktop surface remains cool to the touch, thus providing superior cooking performance while being highly energy efficient.
"We have been researching the technology behind induction cooking for years," said Liston Durden, Viking senior vice president of Marketing. "We are now able to offer consumers the most technologically advanced cooking systems with Viking induction cooktops."
The new induction cooktops are said to offer energy efficiency of more than 90 percent, reducing the amount of heat generated because power is only drawn when cookware is on the element. Viking is offering models in 30- and 36-in widths. Consumers may also choose models that combine the MagneQuick(TM) induction element and the QuickCook(TM) radiant glass ceramic cooking surfaces on 30- and 36-in models cooktops; these units provide two QuickCook electric radiant heat ribbon elements and two MagneQuick induction elements on the 30-in models and four QuickCook electric radiant heat ribbon elements and two MagneQuick induction elements on the 36-in models.
Viking also said that its cookware line, introduced 3 years ago, is completely compatible with the new Viking induction cooktops. According to the company, the cookware was specifically designed to include a layer of ferrous metal that is suitable for use on induction cooking surfaces as well as all other electric cooking elements and gas burners.
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