Fagor Pressure Cookers
Pressure Cooking is the fast, healthy, safe way to cook soups, stews, vegetables, rice, chicken, meats, and desserts. With savings over traditional cooking times of up to 70%, a pressure cooker can cook a boneless chicken in 5 minutes, a lobster in 3 minutes, or risotto in 7! The natural flavors, vitamins, and minerals are retained because they are not cooked away as in traditional cooking methods. Vegetables retain their color. Features include:
Triple Safety Mechansim prevents accidental opening under pressure - UL Listed
Quality Construction with 18/10 stainless steel body and impact bonded diffuser base for fast and even heat distribution
Easy Operation with spring valve mechanism operated by dial - visual indicator shows when pressure is released
Find out more about Fagor Pressure Cookers
Fagor Induction Cooktops
Recent advancements in technology now make induction cooking affordable for household use. There are significant advantages of induction cooking versus established heating methods. First of all, up to 90% of the power used in operating an induction cooktop goes into the heating of food versus 40% heating efficiency by traditional methods. This results in substantial energy savings while keeping the kitchen cooler without unused heat filling the room. Another significant benefit of induction cooking is its instant, exact, and speedy heat control. Under a minute, you can bring a saucepan of water to a boil.
Induction cooking is safe. Since the induction cooktop does not make heat, a person, even a child, can touch the cooktop surface before, during, or after cooking without injury. Modern induction cooktops also use sensors to sense whether a ferromagnetic cooking vessel is in on the cooktop or not, and if not, it turns off the unit’s electromagnetic field.
So what is induction cooking? An induction cooktop does not produce heat as would a traditional gas or electric burner. Instead, the induction cooktop creates an oscillating high-frequency electromagnetic field that induces electric currents inside the cookpot or pan itself, and the natural resistance by the metal to the electric currents results in immediate heating. This heat is then transfered to the food inside the cookpot or pan for the cooking process. Not all cookware can be used with induction heating. In order to induce the electric currents inside the pot, it must contain ferromagnetic metal (i.e. attracted to a magnet). All Fagor cookware is induction ready!