Why Induction Cooking?

The Answer to Better Health Begins in Your Kitchen

By Chef Charles Knight

When it comes to better health, two factors play a critical role: exercise and the food we eat. Nutritious, low-fat, and low-sodium meals help reduce dangerous cholesterol, cut unwanted calories, and retain essential minerals, vitamins, and life-giving enzymes.

While fresh foods naturally contain powerful nutrients, many of those health-giving values—the very benefits you paid for at the grocery store—can be lost during conventional cooking. Peeling, boiling, steaming, microwaving, and frying with fats and oils all contribute to the destruction of vital nutrients like minerals, vitamins, and enzymes.

🌿 The Waterless Cooking Solution

With Ultra-Tech II™ Induction Cookware, you can enjoy wholesome, flavorful meals without sacrificing nutrition.

Through a method known as the Ultra-Seal™ waterless cooking system, food is prepared at precise, low temperatures, below the boiling point, in a vapor seal environment. This technique preserves the natural color, texture, flavor, and nutritional value of your ingredients—no peeling, boiling, steaming, or microwaving required.

  • Vegetables and fruits come to the table garden fresh
  • Meats are gently browned and cooked in their own natural juices
  • No added fats or oils are needed
  • Meals retain their vital vitamins, minerals, and enzymes

It’s a whole new experience in cooking—a key to better taste and better health.

👩🍳 Cooking for a Longer, Healthier Life

Because this method is both easy and efficient, millions of home cooks and professional chefs have made waterless cooking with Ultra-Tech II™ Induction Cookware their preferred method. It’s more than a way to cook—it’s a lifestyle choice rooted in wellness.

In my new cookbook, “Cooking for a Longer, Healthier Life,” you’ll find exciting, nutritious recipes that bring nature’s goodness to your table every day.

🔬 How Induction Cooking Works

Induction cooking is safe, energy-efficient, and precise. Here’s how it works:

  1. The induction element powers a coil, generating a high-frequency electromagnetic field.
  2. This field penetrates the base of the magnetic (ferrous) cookware, creating a circulating electric current.
  3. That current generates heat directly in the cookware, which then cooks the food.
  4. The cooktop itself remains cool—only the pot gets hot.
  5. When the cookware is removed or the unit is turned off, the heat generation stops immediately.

✅ Efficient
✅ Safe
✅ Nutrient-Preserving
✅ Ideal for a Healthier Life

For more tips, recipes, and product information, visit
🌐 www.HealthCraft.com
📲 Text or Call: 1-813-885-5244

    INDUCTION COOKING GUIDELINES

    No. Setting Function Temperatures Induction Cooking Guideline
    1   Warm 100°F (38°C) 110°F (43°C)  Rendering chocolate, homemade yogurt 
    2 Low Warm 150°F (66°C) Waterless cooking crisp, keep food warm for serving, pasteurizing, slow-cooking
    3 Medium-Low Simmer 180°F  (82°C) Poaching eggs, simmering, stewing and braising meats, melting cheese, baking custards and casseroles
    4   Simmer 210°F (99°C) Eggs, waterless cooking vegetables soft, jellies and jams, hard-boiled eggs, baking, roasting after searing
    5 Medium Boiling 270°F (132°C) Boil steaming, sauté, crepes, fried potatoes, gravies; candies, s'mores, roux
    6   Boiling 300°F (150°C) Sauté vegetables and seafood, breakfast potatoes, pancakes, and French toast
    7   Browning 330°F (166°C) Braown meats, stir-fry, sauté meat & poultry, grill sandwiches
    8 Medium-High Frying 360°F (182°C) Deep fry in oil, chicken, fritters, fries, donuts
    9   Pan-Broiling 390-420°F (199-216°C) Quick browning and searing chicken, popcorn, pasta
    10 High Sear 450°F (232°C) Quick browing and searing steaks & chops, browning before roasting

     

    SLOW COOKING GUIDELINES

    No.

    Setting

    Hours

     Temperatures

    Slow Cooking Guidelines

    1

    Low

    5 - 7 hours

    150-160˚F (65-70˚C)

    Simmer: Baked beans, 4 - 6 hour   stews, poultry-bone-in soups, cereals

     

     

     

     

    Steam: Hot dogs, fresh-vegetables, puddings

    2

    Medium-Low

    3 - 5 hours

    170-190˚F (75-90˚C)

    Simmer: Appetizer dips, hot beef, barbecue, "Sloppy   Joes," etc.

    3

    Medium-Low

    2 - 3 hours

    200-220˚F (95-105˚C)

    Fast Simmer: Spare ribs, lamb shanks, winter squash, fruit   punch, vegetable juices,

     

     

     

     

    fish chowder, cheese sauce,

     

     

     

     

    Simmer: Frozen vegetables, potatoes, corn-on-the-cob, stuffed   peppers, seafood, rice, dumplings

    4 to 5

    Medium

    1.5 - 3 hours

    230-250˚F (110-120˚C)

    Bring liquids to boil. High-simmer: Corned beef, pot roasts   and short ribs.

     

     

     

     

    Thicken: Gravies, soups and sauces. Prepare: Fresh applesauce,   peach or apple butter, hot chocolate