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Course description: AEC Daily: The Next Generation of Cooking: Induction Cooking Systems
ONGOING - FREE - 1 HOUR
Cooktops are manufactured and classified by construction type and method of heat energy transfer. This course reviews the operation, control, performance, and efficiency of induction cooktops in comparison to their gas and electric counterparts, and shows how induction cooktops can be incorporated into any kitchen design in residential and specialty-commercial applications such as marine, mobile, military, academic, institutional, and hospitality.
ONGOING - FREE - 1 HOUR
Learning Objective
Distinguish between a rangetop and a cooktop and recognize how their installation may impact the functionality and design of a kitchen.
Evaluate and compare three cooktop technologies—gas, electric, and induction, and contrast their characteristics that impact efficiency and safety for users.
Discuss today’s innovative induction cooktop features in terms of their performance, efficiency, safety, and control.
Demonstrate how cooktops enhance the successful integration of universal design into kitchen design.
Determine the opportunities for induction cooktops in kitchen or kitchenette design in residential and specialty-commercial applications such as marine, mobile, military, academic, institutional, and hospitality.