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Jargon Buster |
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Jargon Buster Hobs
Induction - An electro magnetic coil process an induction field which heats the pan not the surface of the hob. The field produced friction in the particles of the pan thus creating heat. Ferrous pans only are suitable for this type of hob (if a magnet sticks to the pan it is o.k). Very controllable and very efficient.
Ceramic – An electric coil radiates heat from under the surface of the ceramic top.
Sealed Plate – Tradition electric hobs. Heated metal discs on top of usually painted metal.
Touch control – Replace knobs to make cleaning easier and give more precise control
Gas on glass – Traditional gas hobs backed by a ceramic surface for stylish look and to make cleaning easier.
Halogen – Uses strong halogen light from under ceramic to heat.
Tepanyaki – a smooth stainless steel surface which heats to a high temperature to cook various types of food. Traditionally used in Japanese cooking.
Flame Failure – A thermostatic sensor which senses if the flame has been extinguished. It will then turn off the gas.
Wok Burner – I high speed gas burner with a greater radius of flame.
Domino – reduced sized hobs (usually 30cm) which come in various combinations.
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