 | A New Way to Cook
For thousands of years, man has continued to develop ever more sophisticated tools to cook food. The induction hob is not only the latest in this long line of inventions; it is also a revolutionary way to cook.
Induction offers unprecedented performance: quick heating and precise control mean energy savings and impeccable results. Increased safety too: there is no flame, no heat source ? only the food and pan get hot. Easier, more economical and safer to use, induction is the natural choice for professional cooks.
The top chefs of Europe, the US and Canada have already equipped their restaurants with induction cooktops, and now domestic cooks are beginning to investigate the addition of induction for their kitchens.
That is why we at Diva de Provence are proud of time we have spent researching and developing the perfect induction cooktops for domestic use, the DDP-5, DDP-4 and DDP-2, the cooking appliance of the twenty-first century. |
A High-Technology Breakthrough
 | Induction works according to a simple basic principle. An electronic circuit supplies power and electronically controls an inductor coil inside the cooktop. This coil generates a magnetic field when cookware is placed in contact with the cooktop surface, causing induced currents to flow through the base of the cookware. These currents transform the cookware into a heat source by what is called the joule effect, leaving the surface of the cooktop surrounding the cookware cool to the touch.
In concrete terms, induction technology produces two basic results.
First, the cookware itself emits the heat, so that maximum heating power is released and food is cooked with little or no heat loss.
Second, thermal inertia is eliminated, since it is by placing or removing the cookware on the cooktop's surface that activates or deactivates the induction coil. |
Speed
Stated Power vs. Delivered Power| Type | Power | Efficiency | Delivered Power |
| Induction | 2.8kW | 90% | 2.52kW |
| Gas | 3.5kW | 50% | 1.75kW |
| Halogen | 2.2kW | 60% | 1.32kW |
| Electric Coil or Cast Iron | 2.0kW | 55% | 1.1kW |
Time Required to Boil 2qts. of Water| Type | Time Required | Temperature of Cook Top |
| Induction | 4 min. 46 sec. | 230°F |
| Gas | 8 min. 18 sec. | 518°F |
| Halogen | 9 min. 00 sec. | 734°F |
| Electric Coil or Cast Iron | 9 min. 50 sec. | 644°F |
With an efficiency of 90%, compared to 50% for gas or 55-60% for other electric technologies, induction heats incredibly fast. Even when compared to a microwave, nothing can match the speed or safety of an induction cooktop.
Energy Consumption Used to Boil 2qts. of Water| Induction | 225 W / h | |
| Gas | 390 W / h | |
| Halogen | 270 W / h | |
| Electric Coil or Cast Iron | 320 W / h | |
Power and efficiency, combined with the fact that energy consumption is proportional to the size of the cookware, result in substantial energy savings, 17 ? 30% less than the energy consumed by standard cooking technologies.
Flexible Control
Induction cooktops may be used for all types of cooking, from boiling to slow simmering. Merely by pressing a button on the control panel, one may choose a cooking level starting at 50W.
That flexibility of control, especially important in the preparation of delicate dishes, is what top chefs like most about the induction cooktop. Basically, it allows food to be cooked at the ideal temperature.
Convenience and Safety
Induction has yet another remarkable property: while the food in the cookware heats up, the cooktop surface does not! In other words, whether the cooktop is turned off or on, the cooktop surface remains cool, and the surface in contact with the cookware is just warm.
A cool cooktop eliminates the danger of burns, particularly with young children. Induction cooking also means the end of overheated kitchens, a real plus for avid chefs who spend hours in their kitchens or consumers in warmer regions. In addition, the need for overpowered ventilation systems is eliminated because gas vapors and excess heat no longer need extraction. Hoods with lower CFM ratings mean one thing?a quieter kitchen.
And, since the cooktop surface never heats up, it's a breeze to clean: food will never stick or burn, so a quick wipe with a damp sponge is all that is required to clean up even the messiest spill. What's more, the cooktop is equipped with an integrated microprocessor that activates the heating mechanism only if the metallic mass in contact with the surface is above a certain level. So, there is no danger of the cooktop turning on if a spoon, ring or other metallic object is accidentally placed on the cooking surface.
Time Required for Cook Top to Cool to 140°F*| Induction | 6 min. 10 sec. | |
| Gas | 13 min. 20 sec. | |
| Halogen | 24 min. 00 sec. | |
| Electric Coil or Cast Iron | 49 min. 00 sec. | |
*140°F is the temperature at which no "contact burn" occurs when a hot object comes in contact with skin.
Cooking Made Simple
With its speed, flexibility, convenience and safety, an induction cooktop makes cooking easier than ever. For beginners, accomplished cooks and professional cooks alike, this high-technology appliance simplifies the preparation of the most demanding dishes.
Since the early 90's, induction manufacturers have supplied millions of induction cooktops throughout Europe and Asia. Today, as we forecast the next century, the predictions are that induction will become the prominent technology for the kitchen, both commercial and domestic.
