Fake LED Flames Indicate How Hot Samsung's New Induction Stove Gets

Fake LED Flames Indicate How Hot Samsung's New Induction Stove Gets

Induction stove tops might be more energy-efficient than electric or gas burners, but many chefs miss the obvious visual cues about what temperature they're cooking at — a red-hot burner is hard to misinterpret. So for its new Chef Collection Induction Slide-in Range, Samsung is introducing a clever new feature that uses LEDs to project fake flickering flames onto the side of a pot.

Fake LED Flames Indicate How Hot Samsung's New Induction Stove Gets

The faux-flames aren't just for show either. Samsung's Virtual Flame Technology uses a ring of blue LEDs embedded below the glass cooktop to cast the flame-like glow, and the brightness indicates how hot the induction burner has been set. The brighter the flames get, the more heat is being applied to what you're cooking. It's a simple trick that's surprisingly functional for when you're hectically bustling around the kitchen.

Fake LED Flames Indicate How Hot Samsung's New Induction Stove Gets

There's some fun technology inside the Chef Collection Induction Slide-in Range's 5.8 cubic foot oven too. Using a removable divider it can be split into two separate upper and lower sections, each with a different temperature for cooking multiple dishes at once. And the two sections remained sealed to prevent strong flavours from one dish infiltrating another. Understandably, you'll be paying a premium for what sounds like the Rolls Royce of kitchen appliances, and the Chef Collection Induction Slide-in Range is available now for $US3700. [Samsung]


Comments

    thinking of changing my ceramic cooktop to induction, does anyone here have one? can you comment on whether its more responsive than electric? I've read some reviews stating its more responsive than gas but I'm sceptical.

      How 'responsive' it is largely depends on your cookware - but overall I would say that using identical dual induction and gas capable cookware where the only factor is the differing heat source is minimal difference in 'responsiveness' as this has more to do with the thermal dynamics of your cookware.

        okay awesome, thats what I was hoping, I hate ceramic after using gas for years and needing to turn it on 15 minutes before I'm ready to cook, and then if it gets too hot you can't easily lower the temp without removing it from the element.

      Induction stoves are awesome and sh1t all over electric. Instant heat - takes no time at all to warm up. They do suck the juice however and you might find that you need an electrician to run another line from your power box to the new stove. We can't get gas in our home, but induction is almost as good :) Make sure all your cooking pans and pots work though. Put a magnet on the bottom of them. If it sticks, then they will work on an induction stove.

        They are much less power hungry than an equivalent powered ceramic unit, and depending on your electrical supply are generally on-par with gas for thermal efficiency.

        Also they have thermal cutoffs to protect the electronics, so some pans that "work" on induction will not be great because they radiate too much heat downwards triggering the cutoff if you are trying to grill a steak (cast iron is bad for this) or boil water.

        This may have just been my particular experience though, i probably needed to ventilate the cabinet better.

          that's what I had heard that they were more efficient as all energy is converted to heat in the bottom of the pan.

    until of course you put on a pot that is too wide, the whole thing heats up, and you cause problems with the LEDs.

      The LEDs are under the glass. Given that it's induction, the glass will not heat up enough to harm the LEDs. Using a pot that is too wide will not cause problems, it just means you won't be able to actually see the lights hit the pot.

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