Our cooking concepts
During the last years, the electrical equipments for domestic and professional cooking have been substantially changed to remove many prejudices. The problems of rapidity, safety, efficiency and life-duration have been resolved by choosing high power elements and by using perfect regulation and control systems.
For these reasons the choice of electric power in preparing food is constantly rising. About the electrical cooking it is possible to express interesting judgments both from a gastronomic and an economic point of view. In fact, it has been observed that:
- supervision during cooking can be reduced and in many cases it is not necessary;
- food preparation is remarkably simpler;
- cooking rapidity is greater than the one reached with gas cookers;
- foods conserve their taste;
- fat quantity can be reduced beyond 50%.
All this is - without any doubt - important and it finds its confirmation in the uniformity of heat distribution, in the possibility to conserve and to choose the right temperatures for preparing food, in the availability of high power elements and, finally, in the absence of the combustion products.
The reduction of the fat quantity is perhaps the more important aspect, above all if it is considered from a dietetic and an economic point of view. In this way it is possible to choose and to keep temperatures low and uniform. Therefore the function of fats, that it is also to prevent foods from burning and overheating, loses great part of its importance.
It is necessary to remember that during cooking with gas equipments it is impossible to modify the flame temperature (1000÷2000 °C) but only its volume.
Although the great jump of "total quality", there are still prejudices about cooking with electrical energy, above all due to a lack of correct information about the possibilities that it offers as far as rapidity, functionality, easy cleaning and reduced consumptions are concerned.
With the electrical equipments it is possible to obtain the best cooking results without particular cunnings except those about the choice of the pots. In fact, it is possible to prepare – with no particular difficulties - creams and sauces: with other heat sources it would be necessary to use “bain-marie”.
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THE CAST IRON PLATES WORK ACCORING TO THE PRINCIPLE
OF HEAT EXCHANGE WITH CONTACT
(CONDUCTION)
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THE HEATING ELEMENTS, CROSSED WITH ELECTRIC ENERGY, ARE HEATED AND TRANSMIT HEAT TO THE CAST IRON PLATE. THE PLATE GIVES HEAT TO THE POT ON IT. THE CAST IRON PLATE HAS A LOT OF "THERMAL INERTIA".
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THE RADIATING GLASS CERAMIC COOKTOPS WORK
ACCORDING TO THE PRINCIPLE OF HEAT TRANSMISSION
WITH RADIATION
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THE HEATING ELEMENT, CROSSED WITH ELECTRIC ENERGY, IS HEATED AND BECOMES INCANDESCENT. THE RADIATING HEAT EXCEEDS THE GLASS CERAMIC PLATE (WHICH IS TRANSPARENT TO RADIATION) AND IT IS ABSORBED FROM THE POT.
THE INDUCTION COOKTOPS WORK ACCORDING TO THE PRINCIPLE
OF MAGNETIC INDUCTION AND DISSIPATION
OF A MAGNETIC FIELD IN A FERROUS MATERIAL
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A COPPER COIL, CROSSED WITH ELECTRIC ENERGY, PRODUCES A MAGNETIC FIELD THAT IS ABSORBED FROM THE IRON OF THE POT AND TRANSFORMED IN HEAT. THE POT MUST BE OF A SUITABLE TYPE. THERE ARE NO HEATING ELEMENTS; THE HEAT IS GENERATED INTO THE POT, THE COOKTOP REMAINS COLD.
