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A Moka pot on the induction hob: when tradition is renewed
Aluminum collector, boiler with bi-layer technology:
the Moka for induction binds past, present and future, giving advantages and opportunities to those who want to change.
- Responding to a need of the present by reinterpreting the past to project into the future: this is the challenge of the Moka for induction hobs.
- Less heat loss, more safety and practicality: discover the main advantages of induction hobs.
- Special coils generate a magnetic field that is transferred to the vessels, which must have a base in ferromagnetic material and be suitable for induction.
- Octagonal shaped aluminum pot and steel and aluminum boiler with bi-layer technology: features and strengths of the induction Moka.
- There are no differences between traditional and induction coffee makers: the operation of the appliance is the same, as is the quality of the coffee dispensed.
- In the case of induction plates, it is advisable to keep a medium setting: coffee extraction is excellent and consumption is optimized.
Reinterpreting the past
The Moka Express is 89. That's how many years the coffee maker that revolutionized the way Italian coffee is made has been around. In fact, it was 1933 when Alfonso Bialetti gave life to his creation. The same year in which construction of the Golden Gate Bridge began in San Francisco, in which the radio experienced frequency modulation and in which a crocodile first sat on a polo shirt. These are not casual examples: because all of them, like Moka, have a strong identity and are part of the collective imagination. Because they have all made their way to us, renewing themselves (some more, some less) to embrace modernity. This also applies to our coffee maker. The Moka for induction represents a challenge: responding to a need of the present by reinterpreting the past and projecting it into the future. Without ceasing to enhance the unique taste of the most authentic coffee and the pleasure of being together.
The advantages of induction
Before we focus on the Induction Moka, a note of context is needed. Technology has revolutionized our lives. We are not saying anything new: we experience it every day in various areas. One of these is the kitchen, where today’s induction hobs are increasingly in the spotlight.
Induction hobs are a modern cooking system that is much appreciated by users. This is because, beyond the design component, it combines:
- ease of use;
- less heat loss compared to traditional gas stoves;
- greater safety: no gas leaks or dangers with the flame. In addition, the heat is emitted only on the cooking area, while the rest of the plate remains cold;
- practicality and speed for cleaning.
Also because of the possibility of integration with renewable sources, induction hobs are increasingly popular in newly built homes. The pros, after all, are numerous. Any cons? The higher initial cost compared to gas hobs. Furthermore, with induction cookers, you can easily reach the maximum committed power of 3 kW of standard electronic meters.
How an induction hot plate works
On a technical level, the induction hob responds to the Faraday-Neumann law of electromagnetic induction. Without digressing into Physics, it is enough to know that the heat is generated directly in the vessel placed on the cooking zone. The induction stove uses electricity, not methane gas. Under the fiberglass top, special coils generate a magnetic field that is transferred to pots, pans, stainless steel coffee pots and our induction Moka. This process also translates into time savings while cooking. And, therefore it also translates into savings on your utility bills, even in light of recent price increases. However, you need specific containers with a ferromagnetic base (enameled steel, cast iron, stainless steel). A proper symbol clarifies if the container is suitable for induction cooking.
Discovering the Moka pot for induction hob
Can something be different while being the same? Bialetti's Moka for induction hobs invites you to answer yes. In fact, the Bialetti Induction Moka combines tradition and innovation. A turn of phrase that is perhaps a little overused. Yet, that's exactly what it is. The Bialetti Induction Moka is an induction coffee maker that pays homage to its illustrious ancestor, the Moka Express. Particularly in its form, with the aluminum collector in the classic octagonal shape. Form, sure, but also content. This collector guarantees, in fact, a coffee like the one prepared with the traditional coffee maker. After all, the symbol of the little man with the mustache is there to certify this goodness. The steel bottom chamber allows, however, for the device to be used on induction hobs. In more details, the key is the bi-layer technology of the bottom chamber, which combines:
- an outer layer of steel, which guarantees operability on glass-ceramic induction hobs;
- a core of aluminum, to ensure an even distribution of heat.
In short, the Bialetti Induction Moka is like a new chapter in a successful novel.
Scopri Perfetto Moka: il caffè Bialetti per chi ama la Moka
High quality? Medium power setting
The Bialetti Induction Moka was not created just to position itself in the market of coffee makers for induction hobs. Rather, it was created with the desire to give an opportunity to people who are open to change, following the evolution of tastes and habits. From this point of view, there is no difference between the traditional coffee maker and the Moka for induction. Neither in the way it works nor in the quality of the coffee dispensed: tasting is believing. All the best practices also remain valid, such as regular cleaning and maintenance.
Nothing has changed in terms of the warnings provided for its use either. Only in some cases, they have just been adapted to the different circumstances. An example? In the case of a gas heat source, it is advised that the flame does not protrude beyond the bottom chamber. Similarly, with an induction hob, it is suggested to not use the maximum intensity, but to maintain a medium power setting instead. This allows a gradual and optimal extraction of coffee, without wasting energy.
