The best way to show off the magical attributes of Frigidaire’s induction cookware is through a series of crazy experiments.
The ranges use magnetic induction to generate heat directly onto the pot, so the surface never gets too hot. This means anything else won't get burned, including expensive pieces of art.
This also meant that any food that got onto the surface won't be cooking, making cleaning much easier. This is especially useful if you miscalculated how much yolk an Emu egg has.
Magnetic induction is also extremely efficient, with little wasted heat. Water boils 50 percent faster than electric. This means pasta is much happier in a pot in an induction range.
We also got people's reactions to seeing the induction ranges in person.
People were driven to our landing page, which went over all the features of induction, in detail.
