Traditional cooking methods usually involve the use of thermal conduction with a flame or electricity. One more recent cooking method is induction cooking.
It is favored by many cooks because of its efficiency in putting heat to good use, safety advantages, ease in cleaning, and quickness when it comes to heating.
But what is induction cooking? How does it work? The difference between it and other more conventional cooking methods is that it cooks by means of magnetic induction. This is the way by which it heats a cooking vessel such as a pan or a pot.
And since induction cooking involves the use of magnetic induction, it is mostly required that the cooking vessels used for induction cooking are made out of magnetic metals such as cast iron, or magnetic stainless steel.
Glass, copper, aluminum, or other nonmagnetic stainless steels may also be used if placed on a magnetic hotplate.
Now that it is clear as to what induction cooking is, here is a brief look at its benefits and disadvantages:
The good thing with induction cooking is that it heats up much faster and thus cooks much faster than conventional cooking methods.
And since it heats up quite rapidly, you can also expect that if you adjust the temperature, it will do so in an instant, unlike radiant ceramic cooktops that tend to decrease heat gradually.
Since the heating element inducts the heat via magnet, it itself does not get hot so it is a lot safer when it comes to preventing burns. It also does not involve the use of open fire so there is no danger of catching fire unless if it is an electrical fire.
Also, since it is electronic, some induction cookers have automatic switches that are able to detect if there is a pan or cooking pot on it, which saves you a lot in terms of energy consumption.
However, if you are already familiar as to what induction cooking is, you might also know that it has its own cons, too.
One of which is its selectivity when it comes to the type of cookware that you are able to use. When switching to an induction cooker, you may need to replace all of your pots and pans to be able to use the induction cooker.
Induction cookers are also known for their noise when turned on. You might be able to notice a whirring sound due to the fans inside that disperse the heat or a clicking sound that might indicate that your cookware is not a perfect match with your induction cooktop.
What are the leading manufacturersfor induction cooking> Mostly, manufacturers from Germany are the leaders when it comes to induction cookers. You may note them with brands such as Siemens, Fisler and Bosch.
Other European manufacturers also tend to lead the scales when it comes to the quality of manufactured induction cooktops. In Asia, the industry leaders are mostly Taiwanese and Japanese brands.
What are the properties that you should be aware of when it comes to using an induction cooker?
You will find that mostinduction cookers have surfaces that are made of ceramic which is naturally not resilient enough to withstand a high impact or pressure. Thus, they are prone to breaks or cracks, as well as scratches from pans and pots sliding across.
Most of the time, a buzz may be heard from within an induction cooktop when it is turned on. Some may interpret it as a whir or a hum. Most of the time, this sound comes naturally with an induction cooktop and is not a cause for concern. Other sounds may be associated with loose parts or incompatible cookware, or damage.
3. Medical considerations
Since induction cookware use magnetics in the term of its function, it is usually not advisable for people with pacemakers and other electronic operated implants to use. Although it poses no actual danger as indicated in the medical literature, it is always best to check with a cardiologist first before attempting to use an induction cooker.
You can expect a higher rate of efficiency with an induction cooker since it has many advantages over traditional cooking methods. Compared to other electric stoves, it gives you instant control of temperatures just like classic gas stoves.
But unlike gas stoves which lose a lot of the generated heat because of external factors such as wind or cold temperatures, induction heats a cooking pot directly without having to heat any air between the cooking surface and the pot.