Quick Cook Induction Cookware

The Quick Cook Comparison

Quick Cook saves you 60-80% on cooking costs

Quick Cook saves you 50% on Cooking Time

Quick Cook can save you 10-20% on your

monthly Electricity Bill

Function Quick Cook Conventional stove

/ kettle

Boiling Water 2.1Kw @ 1.4minutes 2.5minutes @ 3.5kw

Cooking Rice 6-10 minutes @ 2.6Kw

20-30 minutes @ 5.7 – 7.2Kw

Conventional vs. Induction Cooking

The principle of cooking food in a pot or pan atop a hot surface hasn't

changed much since the dawn of cooking, with the cookware acting

as the go-between for the heat source and the food. Its main weakness

is that the heat source, be it an open fire or an electric stove, only

directly heats the part of the cookware that touches it. The rest of the

cookware is warmed by heat conduction and, as a result, the food

receives different amounts of heat from different parts of the pot or pan.

This is why we have to rely on convection to heat a stew and have to

stir some foods constantly to keep them from burning in the pan.

If you've ever tried thickening condensed milk or cooking chocolate,

cheesecake, custard or hollandaise sauce without a bain-marie (water

bath), then you understand the risks of boiling, scorching and

separation that go along with cooking this way. The Induction

cookware tops heat food more evenly by turning the cookware into

the source of the heat. They also feature tight, precise temperature

control and the capacity for very low temperature settings.

Although we can't say for sure that you'll be able to throw away your

double boiler or thermal circulator, there are reports of people doing

exactly that as the Induction cookware tops also produces less wasted

heat. This is useful if you're working with sensitive, expensive food that

needs to be cooked carefully and kept cold beforehand, such as

langoustines or truffles, or if you want to work near the cooking top but

not actually cook like you would with caviar.

What’s The Secret? The Induction cookware tops can do all of this because of it’s unique

use of Electricity and Magnetism.

With induction cooking, energy is supplied directly to the cooking

vessel by the magnetic field; thus, almost all of the source energy gets

transferred to that vessel. With gas or conventional electric cookers

(including halogen), the energy is first converted to heat and only then

directed to the cooking vessel--with a lot of that heat going to waste

heating up your kitchen (and you) instead of heating up your food.

By comparison, only 40% (less than half) of energy in gas is used for

cooking, whereas Induction fully utilizes 80% of energy produced by

electricity - The remaining energy is not wasted heat as it is with gas,

instead it offers the following 2 heat-related benefits:

Cooler Kitchens: Of course the cooking vessel and the food itself will

radiate some heat into the cooking area, but compared to gas or other

forms of electrically powered cooking, Induction makes for a much

Cooler kitchen - "If you can't stand the heat, get out of the kitchen”

Cool Stovetops: That's right! The stovetop itself stays cool, except

directly under the cooking vessel (heat from cooking vessel

transferred). No more burned fingers, no more baked-on spills, no more

danger with children around- The cooking vessel does the cooking for

you!

Heat Generation With Induction Ice remains un-melted on an induction element that is boiling water!

How Induction Cooking Works:

1. The element's electronics power a coil (the red lines) that

produces a high-frequency electromagnetic field (represented by

the orange lines).

2. That field penetrates the metal of the ferrous (magnetic-material)

cooking vessel and sets up a circulating electric current, which

generates heat.

3. The heat generated in the cooking vessel is transferred to the

vessel's contents.

4. Nothing outside the vessel is affected by the field - As soon as the

vessel is removed from the element, or the element is turned off,

the heat generation will stop.

Induction Stoves

Quick Cook - Single Plate

Push Top Induction Stove

Quick Cook - Single Plate

Sensor Top Induction Stove

2 Plate - Induction Stove



Quick Cook – 8pc Pot Set

This multi-usage ferromagnetic

cookware is ideal for use on the Quick

Cook Induction Cooker, but is not limited

to induction.

The Quick Cook Pot set is suitable for gas

& electric plate stoves, and can be used

in your oven.

The high quality, stainless steel

cookware set consists of 4 pots with

fitted lids, in the following sizes:

•18cm Casserole Pot




Quick Cook – 16pc Set

• 16cm casserole with lid




• 16cm saucer pan with lid

• 24cm frying pan with lid

• Stainless steel fork

• Stainless steel soup ladle

• Stainless steel solid spoon

• Stainless steel spatula

Quick Cook – 16pc Set





• 16cm saucer pan with lid

• 24cm frying pan with lid

• Stainless steel fork

• Stainless steel soup ladle

• Stainless steel solid spoon

• Stainless steel spatula

Quick Cook – Whistling Kettles

Colourful whistling kettle, ideal to

use on your Quick Cook Induction

Cooker.

Available in the following metallic

colours:

•Blue

•Red

•Lime Green

•Purple

•Stainless Steel

We invite you to become an honourable member of the most fantastic modern lifestyle, and

the best in cooking!

Contact Us

Contact us for more information about the Quick Cook Products,

their price ranges and how you can place your order today!

Office: 011 475 9962

011 475 9969

073 347 8702

Email: [email protected]

[email protected]

Quick Cook Induction Cookware

Documents

Transcript of Quick Cook Induction Cookware