The popularity of Induction Cooking has moved from residential applications to the marine market. Induction Cooktops, unlike traditional gas or electric coil cooktops, use a magnetic field to cause resistive heating directly in the pot or pan which in turn heats the food. This requires that at least one of the layers on the pot or pan must be made of ferrous metal (magnetic).
The advantage of induction cooking is, like gas cooktops, that it is instantly controllable, yet the cooktop itself remains relatively cool, reducing the possibility of burn injury.
Induction Cookware may be used on traditional cooktops or stoves as well. Like all Magma Cookware, the Induction Cookware sets completely nest in less than 1/2 cubic foot for convenient storage. Contents:
- 5qt. Stock Pot, 10-1/4" x 4-3/8"
- 10" Saute/ Fry Pan
- 3qt. Sauce Pan
- 2qt. Sauce Pan
- 1-1/2qt. Sauce Pan
- Lid for Stock Pot and Saute/ Fry Pan
- Universal Lid for Sauce Pans
- 2 Removable Handles
- Bungee Storage Cord
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