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The secret of induction
has actually been around in scientific laboratories for some time, but for other
uses besides cooking. Excite a magnetic material with a magnetic field and you
get heat. As long as you use cookware with a magnetic property, such as steel,
iron or other magnetic material, the induction cook top will transfer energy
directly into the material and not into space or the surrounding cook top. Some
of the key advantages are:
- Technical
Description – Cooking by
induction is a technology whereby cookware is heated using magnetic energy.
Residential units offer a smooth ceramic cook top with induction energy coils
directly beneath the surface. These coils produce high-frequency alternating
current from regular low-voltage direct current. When cookware made of a
magnetic-based material is placed on this special stovetop, the molecules in
the vessel begin to move so rapidly that the pan (not the stovetop) becomes
hot. Removing the pan from the cooking surface produces an immediate slowdown
of the gyrating molecules, which means the pan begins to cool. This gives a
cook immense control over what's being heated. Although most steel- and
cast-iron-based vessels work well, those made of aluminum, copper and some
stainless steel can't be used on an induction cook top because they aren't
magnetic. Special pans designed for induction cooking are available but,
before making a purchase, first try a simple test on your cookware: if a
magnet sticks to its surface, the pan is suitable. In addition to an induction
stovetop's obvious advantages of heat control, safety, and energy efficiency,
its smooth surface makes it a snap to clean.
- Faster
- because energy is directly transferred within the pan metal, induction
heating is extremely fast - even faster than gas!
- Safer
- because there is no open flame, red-hot coil or other radiant heat source to
ignite fumes or flammable materials. This also helps prevent burns in the
kitchen.
- Cleaner
- because with no grates or carbon build-up to worry about, clean up is a
breeze. Just use a damp cloth and wipe over the smooth, easy-to-clean ceramic
glass surface.
- Cooler
- because gas ranges produce unused heat that goes into your kitchen,
increasing your cooling costs. With induction, almost no wasted heat is
produced since all the heat is being generated within the pan itself.
- Cheaper
- because 90% of every dollar you spend on energy goes right into the pan! Gas
delivers 55% of the energy you pay for to the pan and traditional electric
about 65%. Plus, when you remove the pan from the induction surface, the unit
immediately goes into standby mode, using virtually no energy whatsoever.
- Even Heating
- because the magnetic material within the cookware heats at the same level
uniformly, there can be no hot spots. The electronic monitoring of the pan
allows maximum heating of any induction compatible pan.
                
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