Induction Cooking 101
Pros and Cons of Induction Cooking
Faster cooking is probably the most relevant benefit of induction cooking. Bring a gallon of water to a boil in just over a minute! Both gas and electric cooktops use a middleman to bring heat to the pan, flames and an electric burner, respectively. Induction simply generates heat in the pan. With these faster heat up times, you may have to alter your cooking times. You also need the correct cookware. You must have pans that are magnetic to draw in the heat. Clean up is easy because the surface temp quickly cools down after the induction compatible cookware has been removed; this eliminates the possibility for spills to get baked on the surface. You will also find that the cooking area around the induction cooktop does not get as hot as an electric or gas cooktop will emit. No more sweating while you cook.
One of the most important benefits of induction cooktops is control. One of the reasons why people like gas stoves is because it is more responsive when you turn the flame up and down. Induction cooktops have the same kind of responsiveness, however the induction forges ahead because it has more temperature settings. You have the ability to change the temperature in smaller increments. Induction cooking is perfect for letting sauces simmer, and soups come to a perfect temperature, and does so more evenly than gas.
What is Induction Cooking?
You’ve probably seen the term induction cooking if you’ve been researching cooktops, but what exactly is induction cooking? Is this something new? Actually, no, early patents date back as far as early 1900’s. The scientific explanation of what “Induction Cooking” is: in an induction cooker, a coil of copper wire is placed under the cooking pot and an alternating electric current is passed through it. The resulting oscillating magnetic field induces a magnetic flux which repeatedly magnetizes the pot, treating it like a lossy magnetic core of a transformer. This produces large eddy currents in the pot, which because of the resistance of the pot, heats it. In simpler terms; electromagnetism is used to draw heat to the cookware.
Is induction cooking for everyone? Probably not, but it’s certainly the most ground breaking innovation in household appliances in recent history.