Ever-increasing Market for Induction Cooking Unit in China
Now the fast rhythm of life and the pursuit of leisure comfort are welcomed by the young people, many of them consider an induction cooking unit as a device combing convenience, health and economy. So they are increasingly invented to the kitchen in china.
The sales performance of Induction Cooking Unit is promising and got great market potential.
Gas Price High in China – A Better Alternative is Induction Cooktop
In the recent gas price increases, Induction Cooktop turns out to be a "new favorites”.
In induction cooking, heat is transferred from the cooktop to the pot by way of a magnetic force. In powerful commercial units, cooking is two to three times faster than in electric or gas ranges. The smaller home version is less impressive for speed: it takes about four minutes to boil two cups of water, which is only marginally faster than a home gas range.
Yet the induction cooktop is intriguing to many cooks for other reasons. For one, the cooking surface remains cool to the touch as heat is conducted magnetically to the pot. Morevover, chefs say heat can be turned up and down much faster and more precisely, which is important when making sauces.
Psychological Obstacles Preventing Chinese People Using this Kitchen Implements
There are two major factors that seem not to be good news to the induction cooktop industry. Traditionally, Chinese Like Big Fire, Not Quite Used to The Frying Pan with Electric Power, and they are also afraid of the the Heat Radiation Problem, which are not stated clearly in any authorized paper. So the idea of heat radiation is vague, people wonder the quality of the induction cooktop and worried that if it would do harm to their health.
Quality Testing – Lacking National Standard for Radiation Problem
Induction cooking unit’s radiation parameters are not yet compulsory national accreditation standards.
It is understood that for domestic induction cooking unit to enter EU, American and other markets, it must go through some local authentication, such as the European Union CE, Germany GS, electronics, room CB, American ETL certification. With the certification, the market is "Pass". Currently, only a few brands for export induction cooktop will enforce international standards.
For the domestic market, consumers should "polish" the eyes, weigh the merits and selectively buying. Under the existing national standardized management system, our GB are not keeping pace with the pace of international standard. IEC standards have not been developed. The consumer should better choose some well-know brand in china to better avoid the quality problem.
Popular Brand for Induction Equipment in China
Midea;
Galanz;
GREE
Induction Cooking Combines High Performance, Energy Efficiency
Benefits of Induction Cooking
Better Heat
Induction cooktops are on par with gas and higher than electric stovetops in terms of heat output. The best induction models can achieve up to 3,500W output. In addition, almost no heat is wasted. A typical induction stovetop applies approximately 85 percent of its heat output to cooking, while a gas cooker can only achieve about 40 percent.
Precision
Heat levels can be adjusted to very fine increments and instantaneously.
Easy Clean-up
As is the case with most smoothtops, cleaning is a cinch, especially since there is no need to wait for the unit to cool down.
Safety
Heat is generated only in the pot or pan itself, so burns are less likely. Also, induction uses electricity, so there is also no danger of a gas leak.
Disadvantages of Induction Cooking
Cookware
Because it uses electromagnetism, induction cooking requires the use of ferrous (containing iron) cookware, which is often marked as induction friendly on its label. Copper and ceramic won’t work on most current models, though induction stovetops that can handle any type of metal are being developed.
A drawback of induction cooking is that it works only with pots and pans that contain iron or some magnetic material. Cast-iron pots work, but most Stainless Steel and copper ones do not (the new line of All-Clad pans is an exception). J. P. Prince sells Mauviel's line of heavy-gauge pots and pans with an iron core. The pots are expensive, though: a 9 1/2-inch saucepan costs $105, a 9 1/2-inch Saute Pan $82.50.
Energy Saving
2000 watts induction cooktop boil water of 1 kg only take less than three minutes, saving meal cost, on the other hand, the traditional gas stove will need more time and energy to get the job done. Heating elements under a ceramic-glass surface use electricity to produce a magnetic field that heats only the cooking container, and the cook is able to go from extremely low to extremely high settings and back again nearly instantly. Food heats much faster, which saves energy. Induction cooking is about 90% energy-efficient, while gas and electricity are about 50% and 60% efficient, respectively.
Not Mainstream in Houseware & Kitchenware Industry Right Now – But Got Big Potential
Induction cooking is not some radical new technology: it has long been widely used around the world. But, for some reason (perhaps a lack of adequate information and explanation), when first introduced to North America some years ago it never quite caught on. Till quite recently, few outside professional circles had even heard of it, and those who had were often confused about just what it is. But, more or less all of a sudden, that is finally changing. Indeed, some familiar with the field are suggesting that within five to ten years induction cooktops may almost completely capture the field for new installations, worldwide.
With recent improvements in technology, induction-cooking equipment is now better than ever while yet being more affordable than ever.
Market Future
Although enterprises should improve technology and prevent the induction cooktop from electromagnetic leakage, but the industry standard solution to this problem is still fundamental. I think the relevant Chinese department should take this matter seriously as soon as possible.
Experts believe that the induction cooking unit may replace traditional gas stoves and microwave ovens in all of the millions of families in china. So if it becomes true, it‘s a amazing large market that you can image, just think how much family china had.
China manufactures or suppliers are now competing against each other fiercely in the domestic market. Focusing on the quality, safety concerns and creative design are the most important issue in my eyes.
About the Author
To gain more business opportunities in china, one should try to learn as much latest market information as possible. To find better china manufactures or suppliers, please check: www.Made-in-China.com
How much does a cup of Starbucks coffee cost in China?
considering the income in China ... It's like paying how many dollars in the U.S.
Road Trip anyone haha
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China Cup
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NZ Win World Cup Qualifier by Yukilee
Lam Chih Bing and Mardan Mamat will represent Singapore for the fifth time at this year's Omega Mission Hills World Cup.
This is after finishing in second place behind New Zealand in Saturday's fourth and final round of the Asian Qualifier for the World Cup.
New Zealand's Michael Hendry and Gareth Paddison closed with a 4-under-par 67 highlighted by a chip-in birdie from the greenside bunker on the last hole at the Seri Selangor Golf Club.
Their four-day total of 13-under-par 271 was matched by Lam and Mardan who closed with a 72 playing with Titleist 910 D3 Driver, but the Singapore duo conceded the play-off to the New Zealanders.
Koreans Kim Hyung-sung and Park Sung-joon claimed the third and final ticket up for grabs and the three qualifiers will now join the 18 countries who had qualified automatically via the World Rankings list at the Omega Mission Hills World Cup in China in November. (Titleist 910 D3 Driver)
Gaganjeet Bhullar and Anirban Lahiri of India had looked to be in a strong position to earn one of the three spots, but blew themselves out of the event with an eight on the par four 18th holes for a final round 80.
New Zealand's Henry was clearly delighted with his country's win.
He said: "We worked really hard to improve in our careers. It is great to represent our country in the World Cup and hopefully go on to make the country proud."
Paddison, a left-hander, who sank his bunker shot on the last, was delighted to win the Qualifier after posting five birdies, one eagle and three bogeys playing by Titleist 910 D3 Driver.
"We combined very well. It has been a great week. We came here with the goal to qualify and it is a fantastic feeling.
"Somehow being left handed with a right handed partner worked for us on this course," said Paddison.
Lam and Mardan, who previously teamed-up at the 2002, 2005, 2006 and 2009 World Cups, were delighted to be representing their country again in the end-of-year, two-man team showpiece.
"We came here with the goal of finishing in the top three and we did just that. It didn't matter if we finished in first, second or third, just as long as we qualified for the World Cup.
That's why we conceded in the play-off," said Lam, who also played in the British Open this year.
Mardan, a two-time Asian Tour champion, lauded the sentiments of his playing partner.
"It is a great honor to represent Singapore. We always play well on this golf course with our Titleist 910 D3 Driver and we will definitely be looking forward to playing against the best teams at the World Cup," said Mardan.
The home team of Shaaban Hussin and Iain Steel closed with a 74 to share sixth place with Filipinos Mars Pucay and Antonio Lascuna on a 278 total.
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