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Induction cooking is a cooking process using direct electrical induction heating of cookware, rather than relying on flames or heating elements. Induction cooking allows high power and very rapid increases in temperature to be achieved: changes in heat settings are instantaneous.
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| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Induction cooking | is a | cooking process using direct electrical induction heating of cookware | 0.90 | text |
| cast iron or some stainless steels | instance of | cookware must contain a ferromagnetic metal | 0.80 | text |
| protection against over-heated pans | instance of | The circuit design successfully dealt with overload problems.Control electronics included functions | 0.80 | text |
| overloads | instance of | The circuit design successfully dealt with overload problems.Control electronics included functions | 0.80 | text |
| sauces | instance of | For products | 0.80 | text |
| it is important that at least the base of the pan incorporates a good heat conducting material to spread the heat evenly | instance of | For products | 0.80 | text |
| thick sauces | instance of | For delicate products | 0.80 | text |
| a pan with aluminum throughout is better | instance of | For delicate products | 0.80 | text |
| since the heat flows up the sides through the aluminum | instance of | For delicate products | 0.80 | text |
| evenly heating the sauce.For induction cooking | instance of | For delicate products | 0.80 | text |
| the base of a suitable vessel is typically made of a steel or iron | instance of | For delicate products | 0.80 | text |
| Induction cooking | related to Cookware | Cookware | 0.60 | section |
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