For a technology that has been around for over 10 years, induction is still surrounded by an aura of mystery. While it started with only a few manufacturers using it, induction has now become a common sight in most showrooms and is becoming mainstream in many kitchens.
The first bit of information to understand about induction is that is uses an electromagnetic field under the glass cooktop. The electromagnetic field transfers a current to the pot sitting on top, causing it to heat up. The glass cooktop does not heat up like it does on a regular electric stove and instead just acts as a protective layer for the magnets located underneath. Because of this, it’s important to have pots and pans that have a high ferrous content, stainless steel being the most popular choice. That’s a lot of big words that can be confusing but an easy way to know if your cookware will work is to put a small magnet to the bottom of it. If it sticks, you’re good to go, if it doesn’t, you will need to look for a new pot or pan.
Eliminating the need to heat up an element also comes with multiple benefits! The first benefit is being able to reach a cooking temperature much quicker. In multiple tests done over the years, induction cooking has proven that it can bring water to a boil in 50% less time than conventional electric or even gas cooktops.
Another benefit to consider is the consistency over the temperature setting. Induction gives much better control over the temperature. A slight adjustment in the current has a direct effect on the heat produced by the pot, taking away the guess work of finding the right setting on a dial. Because the temperature is also more stable, you can easily use a low setting to properly cook food that is temperature sensitive. Think about melting chocolate without having it stick to the bottom of the pot!
The process of induction is also environmentally friendly as there is no wasted energy. With a regular stovetop, the electrical energy is used to heat up an element that in turns heats up the glass to heat up the pot sitting over it. Because there is no element to heat up in an induction cooktop, the energy from the electromagnetic field goes directly to your pot, saving energy in the process.
We hope this helps you understand the technology behind induction, and we invite you to ask us any additional questions you may . Stay tuned to our blog as we dive deeper into this wonderful technology and continue talking about all the benefits and the few disadvantages.