Kitchen - ÖEV

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Enamel & Kitchen
Enamel is not only a technical term that housewives are familiar with as a glass-like coating for cooking pots and household utensils of all kinds, but it is indeed a piece of cultural history. One knows the "mirroring shine on metal ground", already for millennia the first enamel works already exist as grave finds from Egypt and even from still earlier epochs.
Particularly striking are the many different, beautiful decors that can be realized with enamelled tableware. Despite different company names for the cover, it is in all cases a glaze from "real enamel".  The many advantages of enamel tableware are explained by the basic materials used, glass and sheet steel. Due to its anti-allergic properties, cooking is carried out under the motto: healthy cooking.      

The surface of glass lined steel is incomparably hard, it is resistant against all types of acids and bases used in the household, it is temperature resistant and still flexible, color resistant, indelible, easy to clean and still not expensive. It combines an esthetic look with corrosion protection and hygiene.  Glass lined items which are used to store food or to cook food (cookware, pots or pans) do not contain any dangerous substances. The food keeps its own taste, does not taste like metal and is very suitable for allergic persons.

Enamel & Induktion
When cooking with induction only the hob gets warm. Neither heater wires glow nor the glass surface gets warm after switching on.This changes if there is a pot placed on the glass surface: The heat is produced where it is needed, at the bottom of the pot. The hob is just a platform. The method of induction is quite simple. There is an induction coil below the glass surface which produces an electromagnetic impulse. This leads to an eddy current which causes a rapid heating. According to this nearly direct energy flow through the bottom of the pot the cooking time is really short and the boiling process is quite quick (two times quicker than with gas). The pots which can be used for induction cooking must be magnetic (steel, enameled steel, cast iron, (stainless steel under certain circumstances) – no aluminum or glass.

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