The Quick Cook Comparison
Quick Cook saves you 60-80% on cooking costs
Quick Cook saves you 50% on Cooking Time
Quick Cook can save you 10-20% on your monthly Electricity Bill
Function
Quick Cook
Conventional stove / kettle
Boiling Water
2.1Kw @ 1.4minutes
2.5minutes @ 3.5kw
Cooking Rice
6-10 minutes @ 2.6Kw
20-30 minutes @ 5.7 – 7.2Kw
Conventional vs. Induction Cooking The principle of cooking food in a pot or pan atop a hot surface hasn't changed much since the dawn of cooking, with the cookware acting as the go-between for the heat source and the food. Its main weakness is that the heat source, be it an open fire or an electric stove, only directly heats the part of the cookware that touches it. The rest of the cookware is warmed by heat conduction and, as a result, the food receives different amounts of heat from different parts of the pot or pan. This is why we have to rely on convection to heat a stew and have to stir some foods constantly to keep them from burning in the pan. If you've ever tried thickening condensed milk or cooking chocolate, cheesecake, custard or hollandaise sauce without a bain-marie (water bath), then you understand the risks of boiling, scorching and separation that go along with cooking this way. The Induction cookware tops heat food more evenly by turning the cookware into the source of the heat. They also feature tight, precise temperature control and the capacity for very low temperature settings. Although we can't say for sure that you'll be able to throw away your double boiler or thermal circulator, there are reports of people doing exactly that as the Induction cookware tops also produces less wasted heat. This is useful if you're working with sensitive, expensive food that needs to be cooked carefully and kept cold beforehand, such as langoustines or truffles, or if you want to work near the cooking top but not actually cook like you would with caviar.
What’s The Secret? The Induction cookware tops can do all of this because of it’s unique use of Electricity and Magnetism.
With induction cooking, energy is supplied directly to the cooking vessel by the magnetic field; thus, almost all of the source energy gets transferred to that vessel. With gas or conventional electric cookers (including halogen), the energy is first converted to heat and only then directed to the cooking vessel--with a lot of that heat going to waste heating up your kitchen (and you) instead of heating up your food. By comparison, only 40% (less than half) of energy in gas is used for cooking, whereas Induction fully utilizes 80% of energy produced by electricity - The remaining energy is not wasted heat as it is with gas, instead it offers the following 2 heat-related benefits: Cooler Kitchens: Of course the cooking vessel and the food itself will radiate some heat into the cooking area, but compared to gas or other forms of electrically powered cooking, Induction makes for a much Cooler kitchen - "If you can't stand the heat, get out of the kitchen� 
ď‚žCool
Stovetops: That's right! The stovetop itself stays cool, except directly under the cooking vessel (heat from cooking vessel transferred). No more burned fingers, no more baked-on spills, no more danger with children around- The cooking vessel does the cooking for you!
Heat Generation With Induction Ice remains un-melted on an induction element that is boiling water!
How Induction Cooking Works: 1.
The element's electronics power a coil (the red lines) that produces a high-frequency electromagnetic field (represented by the orange lines).
2.
That field penetrates the metal of the ferrous (magnetic-material) cooking vessel and sets up a circulating electric current, which generates heat.
3.
The heat generated in the cooking vessel is transferred to the vessel's contents.
4.
Nothing outside the vessel is affected by the field - As soon as the vessel is removed from the element, or the element is turned off, the heat generation will stop.
Induction Stoves Quick Cook - Single Plate Push Top Induction Stove
Quick Cook - Single Plate Sensor Top Induction Stove
2 Plate - Induction Stove
3 Plate - Induction Stove
3 Plate - Induction Stove
Quick Cook – 8pc Pot Set This multi-usage ferromagnetic cookware is ideal for use on the Quick Cook Induction Cooker, but is not limited to induction. The Quick Cook Pot set is suitable for gas & electric plate stoves, and can be used in your oven. The high quality, stainless steel cookware set consists of 4 pots with fitted lids, in the following sizes: •18cm Casserole Pot •20cm Casserole Pot •22cm Casserole Pot •24cm Casserole Pot
Quick Cook – 16pc Set • 16cm • 18cm • 20cm • 24cm • 16cm • 24cm
casserole with lid casserole with lid casserole with lid casserole with lid saucer pan with lid frying pan with lid
• Stainless • Stainless • Stainless • Stainless
steel steel steel steel
fork soup ladle solid spoon spatula
Quick Cook – 16pc Set • 16cm • 18cm • 20cm • 24cm • 16cm • 24cm
casserole with lid casserole with lid casserole with lid casserole with lid saucer pan with lid frying pan with lid
• Stainless • Stainless • Stainless • Stainless
Quick Cook – Whistling Kettles Colourful whistling kettle, ideal to use on your Quick Cook Induction Cooker. Available in the following metallic colours: •Blue •Red •Lime Green •Purple •Stainless Steel
steel steel steel steel
fork soup ladle solid spoon spatula
We invite you to become an honourable member of the most fantastic modern lifestyle, and the best in cooking! Contact Us Contact us for more information about the Quick Cook Products, their price ranges and how you can place your order today!
Office:
011 475 9962 011 475 9969 073 347 8702
Email:
info@quickcooksa.co.za quickcooksa@gmail.com