Unlike other cooking methods, there is no open flame in an induction stove, thus, eliminating the risk of radiant heat igniting surrounding flammable materials. It also keeps the kitchen cooler and minimizes accidents such as burned fingers. Because heat goes no where but the cooking vessel, this method is also energy and cost-efficient.
Another advantage of induction cooking is that you can instantaneously and exactly adjust the heat to prevent overcooking or burning. Clean up is also a breeze as there are no grates or grease catch to worry about. The smooth and flat glass-ceramic cooking surface can be easily wiped with a damp cloth.
Induction stove tops usually come in units with one, two, three, four or even five induction zones. Portable counter top cookers are also available while built-in units can be easily installed.
To protect the fragile glass-ceramic cooking surface and the unit’s inner electric workings, an induction stove must be properly packed prior to shipping. Here are some tips on how to properly pack and ship an induction stove to ensure that it arrives in excellent condition.
An induction stove is best shipped double boxed in its original packaging. Ensure that the unit is snugly contained in its original box with ample padding on corners and edges as well as fillers on empty spaces to prevent movement. Close and seal the package with tape and place inside a slightly larger box with packing materials on all sides, top and bottom. Secure the outer box with packaging tape.
When shipping without the original box, wrap the entire induction stove with layers of bubble wrap. Add extra padding on corners and edges which are most prone to damage. Place the item inside a box and will all sides with packing material to prevent movement. Close and seal the box with tape. Double box with ample packing materials on all sides as described above. Close and seal with packaging tape.
Address and label the package and take to the post office or shipping company.