2009 KH-AX7B/AX7W/AX6B/AX6W Healsio Induction Cooking Center

Sharp introduced six new models in two styles of its built-in Induction Cooking Center that brings Healsio superheated steam cooking technology to the grill section of an induction cooktop, an industry first^*1.
The grill section, incorporating superheated steam technology, uses superheated steam that has approximately eight times the heat content^*2 of the heated air used in conventional ovens. The result is healthful, delicious cooking with low fat, reduced salt, and vitamin preservation. In addition, a newly developed High-Integration Engine occupies only one-third the volume^*3 of Sharp's conventional Superheated Steam Oven, making possible healthy superheated steam cooking in an induction cooktop. Plus, the cooking compartment is more spacious^*4 than that of Sharp's conventional induction cooktop^*5. With a clean design—a flush surface inside the compartment and a flat induction cooking surface—these new cooktops improve ease of use and are easy to care for with just a quick wipe.

• *1:As of May 14, 2009, for home-use, built-in 200V induction cooktops in the Japanese market.
• *2:Heat content per cubic meter of superheated steam (at 230℃) is 298 kcal/m³: [specific heat (liquid) x temperature difference (20℃ → 100℃) + heat of vaporization + specific heat (gas) x temperature difference (100℃ → 230℃)] x density = 298 kcal/m³. Heat content per cubic meter of heated air (at 230℃) is 35 kcal/m³: specific heat (gas) x temperature difference (20℃ → 230℃) x density = 35 kcal/m³.
• *3:Comparing the 3.8 liters of space taken up by the engine in the KH-AX7/AX6 series with the 12.0 liters of the engine in Sharp's AX-X1 Superheated Steam Oven.
• *4:Compartment interior usable dimensions [W x D x H, height measured from square plate (oven rack) to top panel (heater)]. KH-AX7/AX6 series: 260 x 356 x 65 mm; KH-BC75: 216 x 285 x 54 mm
• *5:Sharp's conventional model KH-BC75 Induction Cooktop