Induction cooking has become a popular topic in the appliance world lately, and you may be asking yourself why? What is induction cooking? What is it capable of, and how can it benefit you?
Let's look at the science behind it all, first. Induction cooking works by creating an electromagnetic field of energy. This energy reacts once you place your cookware on the surface, which in turn heats up the pot or pan, and cooks your food. Induction cooking directly transfers the energy magnetically to your cookware instead of using thermal conduction from a flame (such as with a gas stove) or using an electrical heating element.
It’s important to note that not all cookware works with induction cooktops. Non-magnetic stainless steel or pans that are 100% copper, glass, or aluminum won’t work. The bottom of the pan has to have some iron content for it to conduct properly. The best way to determine whether or not your pan will work with an induction cooktop is to put a magnet on the bottom of it. If it sticks, it’ll work. It’s as simple as that. The best kind of cookware for induction cooking is flat-bottomed cast iron, enamelled cast iron, or magnetic stainless steel.
There are many benefits to making the switch to an induction cooktop. Let’s explore.
Speed
This is probably the most popular reason homeowners make the switch to induction. Cooking by magnetic induction heats up the cookware a lot faster than your traditional gas or electric cooktop ever could (about twice as fast, in fact), which in turn cooks your food quickly and precisely.
Precision
With induction, you can cook at very precise temperatures. You can boil a large pot of water in minutes, or perfectly melt chocolate on a low simmer.
Cleanliness
Cleaning is simple with an induction cooktop. The heat is transferred directly to your cookware rather the burner itself, so the cooktop always remains cool, which makes cleaning up spills easy.
Safety
Induction cooktops are extremely safe to use. There’s no flame to worry about; and induction cooktops only heat up the pan or cooking vessel, not the surface itself. For example, an electric cooktop can stay hot for a long period of time even after the burner is turned off. With induction, the cookware is the thing that is being heated, rather the surface itself, so there’s no risk of accidental burns from a hot surface. This is especially important if you have curious young ones.
Efficiency
Induction cooktops use less energy, cook your food faster, and are thus much more energy-efficient than their traditional electric or gas counterparts. Cooking by induction also keeps your home or cooking space much cooler, because only the cookware is being heated, not the atmosphere.
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If you enjoy the performance of gas but the convenience of an electric surface, consider making the switch to an induction cooktop. To learn more about induction cooktops or induction cooking, visit one of your local Goemans showrooms today. You’ll be able to see the different styles of induction cooktops on display, and one of our product specialists can even give you a demo to show you how impressive the technology really is.