Sunday, December 6, 2015

Induction Cooking

One of the hottest kitchen appliance technologies right now is induction cooking. What is induction? Is it difficult to use? Do I have to get new pots? Is it better than gas? Today we are going to dive into this topic and hopefully answer your questions.

Induction cooktops work by having a high frequency electromagnetic element underneath the glass surface of the cooktop. When a cast iron or stainless steel pot is placed on the cooktop's magnetic field, the field induces energy into the metal pot. The magnetic current causes the molecules of the pot to vibrate at high frequencies, creating friction that heats the pot. The main difference between induction and gas is that with induction, heat is generated directly in the pot rather than being transferred via gas. With induction, as soon as the pot is removed from the electromagnetic field, the heat generation stops.

Some of the pros with using induction cooktops are fast cooking. Induction is able to bring a pot of water to boil faster than gas. There is no heat produced by the cooktop itself, making it cooler in the room, which is especially nice in the summer. Induction only heats the pot and not the cooking surface which makes it safer. It is also energy efficient. Because induction only heats the pot, no heat is lost heating the cooking surface. It's easy to use. With precise control over the heat, it's really easy to regulate and control your cooking. Many pots work with induction. An easy test is if a magnet sticks to your pot, it will get hot.

Bottom line, I think induction is a great option for your cooking surface. If you get the opportunity to try it out, give it a chance. Have more questions? Email me at  

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