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Spring USA White Marble Viking Professional 7qt Stand . Teak Wood Bathroom Vanity Vess. Fit & Fresh Food Scale Vidalia Chop Wizard-As Seen On. Life Ionizer 5000 Alkaline Wat. Fetish Bondage Kit Encaustic Cement Tiles Promotional Bar Runner Star 872m 72 Ultramax Manual . Sea Ray 500 Sundancer 50 Twin . M S R Q M C M T R C C G  www.alisraa.net		We are now offering this used Induction Cooker in Excellent Physical Condition, in Perfect Operating Condition, and for hundreds less than its listed price. This unit is light and portable. Perfect for catering or backyard parties. With 4 induction burners, you can cook a variety of dishes at once, and you don't have to worry about cleaning any grease traps. Just plug it in and enjoy. The Specifications are as follows: Operating voltage: 110-120V Heating power: 1500W Hz: 60 Amps: 12.5 Dimensions: 12-5/8 x 13-3/8 x 3-7/8 Weight: 83 lbs. Power cord: 6, 3 prong Finally, A Few Words About Induction Cooking: Put simply, an induction-cooker element (what on a gas stove would be called a "burner") is a powerful, high-frequency electromagnet, with the electromagnetism generated by sophisticated electronics in the "element" under the unit's ceramic surface. When a good-sized piece of magnetic material--such as, for example, a cast-iron skillet--is placed in the magnetic field that the element is generating, the field transfers ("induces") energy into that metal. That transferred energy causes the metal--the cooking vessel--to become hot. By controlling the strength of the electromagnetic field, we can control the amount of heat being generated in the cooking vessel--and we can change that amount instantaneously. How Induction Cooking Works: 1.      The element's electronics power a coil that produces a high-frequency electromagnetic field. 2.     The field penetrates the metal of the ferrous (magnetic-material) cooking vessel and sets up a circulating electric current, which generates heat. 3.     The heat generated in the cooking vessel is transferred to the vessel's contents. 4.     Nothing outside the vessel is affected by the field--as soon as the vessel is removed from the element, or the element turned off, heat generation stops. There is one point about induction: with current technology, induction cookers require that all your countertop cooking vessels be of a "ferrous" metal (one, such as iron, that will readily sustain a magnetic field). Materials like aluminum, copper, and pyrex are not usable on an induction cooker. But all that means is that you need iron or steel pots and pans.