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Frequently Asked Questions
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Why should I buy a convection range?
Investing in a convection range offers faster, more even cooking results. The fan circulates hot air, reducing cooking time and providing consistent temperatures. Convection cooking enhances browning and crisping, making it an efficient and versatile choice for various recipes.
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Which is better, an electric or induction range?
Choosing between electric and induction ranges depends on preferences. Electric ranges are budget-friendly, while induction offers faster and precise cooking with energy efficiency. Induction is safer, as it only heats cookware, but electric ranges are versatile and widely available. Consider your priorities for the best fit.
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When was the induction range invented?
The induction cooking technology, which led to the development of induction ranges, was first conceived in the early 20th century. However, it gained practical application and commercial use later on. The first patent for an induction cooker was filed in 1976 by the inventors William L. Kelsey and William L. Kuhns.
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Do I need special pots and pans for my induction range?
Yes, induction ranges require cookware with magnetic properties. Opt for pots and pans made of ferrous materials like cast iron or magnetic stainless steel. Non-magnetic materials, like aluminum or copper, won't work unless they have a magnetic bottom.