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Akshay Enterprises
Akshay Enterprises


Induction Cookers suppliers

Our rich market experience also allows us to cater to the demands of Induction cookers. Here, our strong business association with leading manufacturers and services of experienced professionals assist us in exporting, importing and supplying of products like Induction Cooker China, Nova Induction Cooker, Vasta Induction Cooker, Speed Surya Induction Cooker, Padmini Induction Cooker and Speed Induction Cooker Nob. Further, we also offer Taiwan Induction Cooker, Induction Cooker Kitchen Queen, Infra Induction Cooker, Shield Induction Touch Digital and Dolphin Induction Touch Digital with Voice.

The details include:

Rotomac Induction Cooker

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Rotomac Induction Cooker
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Approx. Rs 1,600 / PieceGet Latest Price

Product Details:
Minimum Order Quantity12 Piece
Power200-2000 watt
PortableYes
Fast HeatingYes
Temperature Setting ModeYes
Automatic Voltage RegulatorYes
Cool TouchYes
LED DisplayYes
BrandRotomac

Induction Cooker China

An induction cooker uses induction heating for cooking. Unlike other forms of cooking, heat is generated directly in the pot or pan (cooking vessel), as opposed to being generated in the stovetop by electrical coils or burning gas. To be used on an induction cooker, a cooking vessel must be made of a ferromagnetic metal.

 

In an induction cooker, a coil of copper wire is placed underneath the cooking pot. An alternating electric current flows through the coil, which produces an oscillating magnetic field. This field induces an electric current in the pot. Current flowing in the metal pot produces resistive heating which heats the food. While the current is large, it is produced by a low voltage.

 

An induction cooker is faster and more energy-efficient than a traditional electric hob. It allows instant control of cooking energy similar to gas burners. Because induction heats the cooking vessel itself, the possibility of burn injury is significantly less than with other methods; the surface of the cook top is only heated from contact with the vessel. There are no flames or red-hot electric heating elements as found in traditional cooking equipment. The induction effect does not heat the air around the vessel, resulting in further energy efficiencies; some air is blown through the cooktop to cool the electronics, but this air emerges only a little warmer than ambient temperature.

 

Induced current can heat any type of metal, but the magnetic properties of a steel vessel concentrates the induced current in a thin layer near the surface, which makes the heating effect stronger. In non-magnetic materials like aluminum, the magnetic field penetrates too far, and the induced current encounters little resistance in the metal. Practical induction cookers are designed for ferromagnetic pots that will stick to a magnet.

 

Since heat is being generated by an induced electric current, the unit can detect whether cookware is present (or whether its contents have boiled dry) by monitoring how much power is being absorbed. That allows such functions as keeping a pot at minimal boil or automatically turning an element off when cookware is removed from it.

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Padmini Induction Cooker

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Padmini Induction Cooker
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Approx. Rs 1,500 / UnitGet Latest Price

Product Details:
Size312 X 170 X 393 mm
Power200-2000 watt
BrandPadmini

Padmini induction cooker

An induction cooker uses induction heating for cooking. Unlike other forms of cooking, heat is generated directly in the pot or pan (cooking vessel), as opposed to being generated in the stovetop by electrical coils or burning gas. To be used on an induction cooker, a cooking vessel must be made of a ferromagnetic metal.

 

In an induction cooker, a coil of copper wire is placed underneath the cooking pot. An alternating electric current flows through the coil, which produces an oscillating magnetic field. This field induces an electric current in the pot. Current flowing in the metal pot produces resistive heating which heats the food. While the current is large, it is produced by a low voltage.

 

An induction cooker is faster and more energy-efficient than a traditional electric hob. It allows instant control of cooking energy similar to gas burners. Because induction heats the cooking vessel itself, the possibility of burn injury is significantly less than with other methods; the surface of the cook top is only heated from contact with the vessel. There are no flames or red-hot electric heating elements as found in traditional cooking equipment. The induction effect does not heat the air around the vessel, resulting in further energy efficiencies; some air is blown through the cooktop to cool the electronics, but this air emerges only a little warmer than ambient temperature.

 

Induced current can heat any type of metal, but the magnetic properties of a steel vessel concentrates the induced current in a thin layer near the surface, which makes the heating effect stronger. In non-magnetic materials like aluminum, the magnetic field penetrates too far, and the induced current encounters little resistance in the metal. Practical induction cookers are designed for ferromagnetic pots that will stick to a magnet.


Since heat is being generated by an induced electric current, the unit can detect whether cookware is present (or whether its contents have boiled dry) by monitoring how much power is being absorbed. That allows such functions as keeping a pot at minimal boil or automatically turning an element off when cookware is removed from it.

Yes! I am Interested

Speed Induction Cooker Nob

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Speed Induction Cooker Nob
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Approx. Rs 1,700 / PieceGet Latest Price

Product Details:
Size312 X 170 X 394 mm
Power200-2000 watt
UsageHome, Hotel, Restaurant

Speed induction cooker nob

An induction cooker uses induction heating for cooking. Unlike other forms of cooking, heat is generated directly in the pot or pan (cooking vessel), as opposed to being generated in the stovetop by electrical coils or burning gas. To be used on an induction cooker, a cooking vessel must be made of a ferromagnetic metal.

 

In an induction cooker, a coil of copper wire is placed underneath the cooking pot. An alternating electric current flows through the coil, which produces an oscillating magnetic field. This field induces an electric current in the pot. Current flowing in the metal pot produces resistive heating which heats the food. While the current is large, it is produced by a low voltage.

 

An induction cooker is faster and more energy-efficient than a traditional electric hob. It allows instant control of cooking energy similar to gas burners. Because induction heats the cooking vessel itself, the possibility of burn injury is significantly less than with other methods; the surface of the cook top is only heated from contact with the vessel. There are no flames or red-hot electric heating elements as found in traditional cooking equipment. The induction effect does not heat the air around the vessel, resulting in further energy efficiencies; some air is blown through the cooktop to cool the electronics, but this air emerges only a little warmer than ambient temperature.

 

Induced current can heat any type of metal, but the magnetic properties of a steel vessel concentrates the induced current in a thin layer near the surface, which makes the heating effect stronger. In non-magnetic materials like aluminum, the magnetic field penetrates too far, and the induced current encounters little resistance in the metal. Practical induction cookers are designed for ferromagnetic pots that will stick to a magnet.


Since heat is being generated by an induced electric current, the unit can detect whether cookware is present (or whether its contents have boiled dry) by monitoring how much power is being absorbed. That allows such functions as keeping a pot at minimal boil or automatically turning an element off when cookware is removed from it.

Yes! I am Interested

Speed Surya Induction Cooker

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Speed Surya Induction Cooker
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Approx. Rs 1,200 / PieceGet Latest Price

Product Details:
Size312 X 170 X 392 mm
Power220-2000 watt
UsageHome, Restaurent

Speed surya induction cooker

An induction cooker uses induction heating for cooking. Unlike other forms of cooking, heat is generated directly in the pot or pan (cooking vessel), as opposed to being generated in the stovetop by electrical coils or burning gas. To be used on an induction cooker, a cooking vessel must be made of a ferromagnetic metal.

 

In an induction cooker, a coil of copper wire is placed underneath the cooking pot. An alternating electric current flows through the coil, which produces an oscillating magnetic field. This field induces an electric current in the pot. Current flowing in the metal pot produces resistive heating which heats the food. While the current is large, it is produced by a low voltage.

 

An induction cooker is faster and more energy-efficient than a traditional electric hob. It allows instant control of cooking energy similar to gas burners. Because induction heats the cooking vessel itself, the possibility of burn injury is significantly less than with other methods; the surface of the cook top is only heated from contact with the vessel. There are no flames or red-hot electric heating elements as found in traditional cooking equipment. The induction effect does not heat the air around the vessel, resulting in further energy efficiencies; some air is blown through the cooktop to cool the electronics, but this air emerges only a little warmer than ambient temperature.

 

Induced current can heat any type of metal, but the magnetic properties of a steel vessel concentrates the induced current in a thin layer near the surface, which makes the heating effect stronger. In non-magnetic materials like aluminum, the magnetic field penetrates too far, and the induced current encounters little resistance in the metal. Practical induction cookers are designed for ferromagnetic pots that will stick to a magnet.


Since heat is being generated by an induced electric current, the unit can detect whether cookware is present (or whether its contents have boiled dry) by monitoring how much power is being absorbed. That allows such functions as keeping a pot at minimal boil or automatically turning an element off when cookware is removed from it.

Yes! I am Interested

Surya Infra Induction Cooker

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Surya Infra Induction Cooker
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Approx. Rs 1,500 / PieceGet Latest Price

Product Details:
Minimum Order Quantity24 Piece
BrandSurya
LED DisplayYes
Power200-2000 watt

Infra induction cooker

An induction cooker uses induction heating for cooking. Unlike other forms of cooking, heat is generated directly in the pot or pan (cooking vessel), as opposed to being generated in the stovetop by electrical coils or burning gas. To be used on an induction cooker, a cooking vessel must be made of a ferromagnetic metal.

 

In an induction cooker, a coil of copper wire is placed underneath the cooking pot. An alternating electric current flows through the coil, which produces an oscillating magnetic field. This field induces an electric current in the pot. Current flowing in the metal pot produces resistive heating which heats the food. While the current is large, it is produced by a low voltage.

 

An induction cooker is faster and more energy-efficient than a traditional electric hob. It allows instant control of cooking energy similar to gas burners. Because induction heats the cooking vessel itself, the possibility of burn injury is significantly less than with other methods; the surface of the cook top is only heated from contact with the vessel. There are no flames or red-hot electric heating elements as found in traditional cooking equipment. The induction effect does not heat the air around the vessel, resulting in further energy efficiencies; some air is blown through the cooktop to cool the electronics, but this air emerges only a little warmer than ambient temperature.

 

Induced current can heat any type of metal, but the magnetic properties of a steel vessel concentrates the induced current in a thin layer near the surface, which makes the heating effect stronger. In non-magnetic materials like aluminum, the magnetic field penetrates too far, and the induced current encounters little resistance in the metal. Practical induction cookers are designed for ferromagnetic pots that will stick to a magnet.

 

Since heat is being generated by an induced electric current, the unit can detect whether cookware is present (or whether its contents have boiled dry) by monitoring how much power is being absorbed. That allows such functions as keeping a pot at minimal boil or automatically turning an element off when cookware is removed from it.

Yes! I am Interested

Infra Induction Cooker

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Infra Induction Cooker
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Approx. Rs 1,500 / PieceGet Latest Price

Product Details:
Size312 X 172 X 392 mm
DesignStandard
Frequency50 Hz

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Hari Ram Rinwa (Proprietor)
No. 1238, 2nd Floor, Rang Mahal, Near Novelty Cinema Old Delhi, Gokulpura,
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