Steam Kettle vs. inductions kettle!
The difference is not so big seen from the outside, but inside, it’s a whole new world Here you can learn more about the difference and the possibilities if you either work with a steam or induction vessel pot in your large kitchen.
The old and known technologi, that always has been on the market!
A steam-powered kettle works by heating water in a closed system, which thereby creates steam and heats the kettle when the steam condenses. The Kettle consists of a double casing in stainless steel, where the steam can move. In the cloak, where the steam is located, there is a pressure of 1 bar, so that the kettle can be heated from 80 -120 ° C.
The new and efficient technology that can provide a faster and greener everyday life!
An induction kettle works by placing specially designed induction modules under a magnetic frying surface. The kettle is then heated, like any other pot you would use on a stove in a kitchen, via the inductive current that the coil creates. The kettle can work between 20 – 200 ° C in temperature.
Rapid heating
The induction kettle is heated to 200 ° C in just 90 seconds, where a steam kettle must first build up steam in the steam cloak before the kettle starts to get hot. The induction kettle is the fastest on the market when it comes to starting and heating the cooking surface. This means that you can start cooking your food significantly faster with the induction kettle. At the same time, the induction kettle has the advantage that it uses 100% of its energy, because it only heats the bottom, and thus the bottom is always covered when cooking food. In a steam kettle, a large part of the cooking process takes place, where you do not cover the heated area, because it also heats up the side, and therefore you do not use 100% of the heated area – which also gives an energy waste, as the heat is not used in the cooking of the food. Below is a small video which shows boiling time and energy consumption when boiling 50 l. Of water in a 100 l. Kip pot.
PRECISE TEMPERATURE CONTROL
The induction kettle allows you to work with very precise temperature control. It is especially interesting because it also allows you to work with more cooking methods than cooking. The bottom of the induction kettle has a special construction, where several sensors are built in to ensure precise control of the temperature in the kettle. This helps to ensure that it quickly and accurately maintains the temperature to which it is set in the control. The built – in sensors also help to ensure that 1 can be used° C precision on bottom temperature. The challenge for a steam kettle is that it only contains stainless steel, which is poorer for heat distribution, and then it contains much more steel, which helps it retain much more heat and can not very easily regulate the temperature during cooking.
LARGE TEMPERATURE SPAN
The induction kettle allows you to work in a larger temperature range than a steam kettle. The induction allows to work from 20-200 ° C, where the steam can only work between 80-120° C. Between 80-120° C, only one cooking method can be made, and that is boiling. Where with the induction vessel pot you also get the opportunity to make sous vide and fry. In reality, the steam kettle can only be a process where the induction kettle can be considered as a multifunction device, which helps to optimize everyday processes and cooking.
