The induction cooking craze has been getting lots of buzz even though the technology has been around for about a century. Induction cooktop is quiet popular, both in domestic and commercial usage. They are considered as one of the advanced technological innovations in the field of cooking. Induction cooktops, are relatively new to many regions in emerging Asia-Pacific economies.

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Do you crave the simplicity and rapid heating of electric stoves but long for more responsive temperature control? Perhaps your favorite TV chef has won you over to cooking with gas, but the thought of tearing up your kitchen to put in a gas line leaves you cold.

Maybe you have a gas stove, but wish you could turn the burner down without the flame guttering. Whichever camp you're in, when it comes to cleaning, chances are you'd just as soon chuck them both for the newer flattop glass-and-ceramic ranges. But there is another option. Induction cooktops boast speed surpassing electric, temperature response rivaling gas, and safety and cleaning ease that beat out glass-and-ceramic-top stoves.

Whereas other stoves heat food indirectly by applying an open flame or a hot surface to the bottom of cookware, induction cooktops use electromagnetism to cut out the middleman and heat the cookware itself. The result is more evenly heated food and a cooler cooktop. In this article, we'll uncover how the same power-producing principle making Hoover Dam's giant generators possible is helping cooks make easier emulsions and chocolate without a double boiler.

We'll also lift the lid on what you should know before buying, installing or working with induction cooktops. Before we get to that, let's take a look at the benefits of induction cooktops and the surprisingly simple physics of electromagnetic induction. Nonstick Cookware. Photo courtesy of Consumer Guide Products. Kitchen Appliances Microwaves.


Induction cooking

Induction cooking heats a cooking vessel by electrical induction, instead of by thermal conduction from a flame, or an electrical heating element. The cooking vessel must be made of or contain a ferromagnetic metal such as cast iron or stainless steel. Heat is coming from within the pan, making this method of cooking a lot more efficient. You therefore need to ensure that your pans are suitable to use on an induction hob. Copper or aluminium pans would not work unless they have additional layers added onto the bottom that are magnetic. The best way to check if your pans are viable is to see if a magnet will stick to the bottom of the pan!


How Induction Cooktops Work

Induction cooking is performed using direct induction heating of cooking vessels , rather than relying on indirect radiation , convection , or thermal conduction. Induction cooking allows high power and very rapid increases in temperature to be achieved, and changes in heat settings are instantaneous. In an induction cooktop "induction hob" or "induction stove" , a coil of copper wire is placed under the cooking pot and an alternating electric current is passed through it. The resulting oscillating magnetic field wirelessly induces an electrical current in the pot.


Understanding How Modern Induction Cookers Work

Last updated: April 20, C ooking is one of the oldest of technologies—and for obvious reasons: humans would never have survived let alone thrived without perfecting the art of feeding themselves. The basic idea of cookery—heating food to kill bacteria and make something nutritious and tasty—is fairly prehistoric: "food plus fire equals cooked food" is roughly how it goes. There's not an awful lot of difference between roasting a hunted animal on an open outdoor fire, as our ancestors would have done, and cooking it with electricity or gas in an oven, as we do today. That's not to say there's been no progress in cooking technology. In the 20th century alone, ingenious inventors came up with two brand new forms of cooking.

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