Many cooking enthusiasts are selecting induction cooktops. Induction cooktops offer a safe alternative to gas or electric stoves and they are becoming the preferred cooking method of home chefs. Induction cooktops use electromagnetism to transfer energy instead of a flames or electrical coils. How does it work?
Traditional electric cooktops use some form of electric resistance to create heat, which is transferred to the saucepan and its contents. Induction cooking is based on magnetic fields: each ‘element’ (an induction coil) generates a magnetic field that induces heat in steel cookware placed on top of it. In essence, the pot becomes the element that cooks the food, so the cooktop surface doesn’t get as hot as other cooktops. Induction cooktops have the same instant control as gas and are the fastest of all cooktop types to heat and cook food.
What are the Benefits of Induction Cooking?
- Induction cooking uses 90% of the energy produced compared to only 55% for a gas burner and 65% for traditional electric ranges.
- Induction provides extremely fast boil and re-boil, over 50% faster than gas or electric
- The surface of the cooktop does not heat up, so overflows and spills do not stick. The cooking surface stays cool even during the cooking cycle.
- The flat surface is easy to clean
- Pots and pans must be made of steel, cast iron or other combinations of metals that will react with the magnetic field.
- The Mauviel M Cook Series have the perfect pots and pans for induction cooking.
Adapted from Eartheasy.