Anticipating some evidence to cooktops generally and Inductionskochfeldern specifically:
There are currently no cooking equipment more energy efficient, is more efficient and easier to clean than the Inductionskochfeld !!!
(Even a gas hob cometh not reach, not to mention the dangers the gas now time contains within itself.)
I do not want you now bored with technical jargon, which means Induction etc.- only this: Induction has been around for a long time, steel and iron ores are thus melted (cooked) - Dental Laboratories melt so that their precious metals for prosthetics etc.
By similar rapid development as in computers, for example - is the measurement and control technology progressed, with the result that the induced current level precisely to regulate - and thus can also use it for cooking.
Apart from the disadvantage that is not inductionsgeeignet every pot ... (Induction is based on magnetic basis ... the induction coil generates in magnetizable - ie with an iron core or ring pan bottoms provided a magnetic vortex of the base of the pan is heating up.)
And about 30% faster than other - electrical heating methods - (and approximately 8% faster than gas) This means you save about 30% power !!! (When cooking !!!)
Ideally suited the way the "old Emailpötte or pans" because they are made from 100% cast iron and were then enamelled in color.
This is not only the base of the pan hot, but also the side walls to be precise about the level as the liquid in the pot. Fast just can not !!!
Here, the hob remains cold, warmed only by the output from the pot bottom heat. Burns there is therefore never guaranteed, if you accidentally attacks on a just-used field.
(Child safe !!!)
So where nothing "Glowing Hot" will, can no longer burn, should times over cook something. Simply wet wipe - finished.
Another tip from the expert:
Insert the open pan frying simply a dishcloth or some pieces "Paper Towel" under the pan, so that is the rest of the cooktop covered. Grease drops on the hob as they can easily avoid, all things clean!
(The story, one could put the silk blouse under the saucepan and - in Induction - they are so easy ironing ... is actually not wrong ... just, who does that ...)
Mind you, we are talking about INDUCTION ... not "normal" ceramic hobs !!! (For gas, the bans anyway ... but everything you under pan - put or pot on a "normal Ceran (glass ceramic) -Kochfeld, ablaze in no time !!!
Not so with INDUCTION !!!
Down To Business:
The Thomson ICT 657 SD comes with no metal frame, therefore, is for a matter of taste ... (looks classy) but has the disadvantage, if anything boils over, running the on the countertop. With frames that happens very rarely, it is usually within the scope and is so easy to wipe away. For me, not a criterion, but one should take into consideration that already.
Besides the advantages already mentioned above has the part of some technical refinements in stock, but they are already listed in the product description. However, these are seen in the aggregate, at this affordable part already impressive. My old Siemens (inductions) hob had klaglosem service given up the ghost after 12 years. It had - ZB only 2 hobs with timer that Thomson has for all four a separate Timer!
In addition, overheating protection and "overflow alarm" - together with child safety ... etc
Again: For the price the sum of the technical finesse is remarkable - mE even exceptional.
And something positive: The hob is extremely CUSTOMER SERVICE FRIENDLY !!!
I wanted to replace the factory-mounted connection cable. It was too short (about 1.20 Mtr.) Here I noticed on several details that are not available at German equipment as follows:
German appliances of this type are usually delivered without cable! You buy a cable in length, as is necessary.
With Thomson you take to solve 10 short tapping screws the cerium content just now and has all the technology lie open before him.
The individual boards for temperature control, etc. are plugged so easily replaced. Although this is now standard, but still far from most cheap products and even not at all in old cooktops, like mine.
So replace the wiring ... is NOT !!! From the relief the individual stripping are distributed on each field and then soldered.
Here 2Mtr. connection cable would be the better solution.
Ergo: everything screwed together again and "different" solved. (You guessed how!)
The colors of the individual stripping differ in contrast to the German colors: We load the wires are black and brown, neutral is blue and green-yellow ground wire!
In Thomson (French) is load: black and light gray! Underground cables: green-yellow - and now:
Neutral: blue and brown !!!
Had these two stripping has not been taken in a so called "ferrule" together - I would have hardly noticed ... (the man is a creature of habit.)
Why or generally: Finger connect off even if you are not one hundred percent sure how a cooktop must be connected !!!
All of these things are quite evident in the instructions and on separate sheet lists a layman should but if possible consult an expert for advice - or can be connected. Otherwise, it hurts not only, but destroys !!!
Again: A technically excellent product at an exceptional value !!! Dispatched within 3 days - Saturday ordered, received Tuesday. 2 years full warranty ... what more could you want?
Unconditional purchase recommendation !!!
