Getting to Know your Induction Stove
When we bought our motorcoach, the kitchen came equipped with an Induction stove. We’ve always had gas stoves in our campers and this thin shiny cooktop was pretty intimidating! How was I ever going to avoid ‘well done’ meals on this thing? I was surprised to find out how many benefits there are.
“Induction technology offers quicker heating and boiling than gas or electric counterparts,” says Peter Weedfald, senior vice president of Sales and Marketing, Sharp Electronics Marketing Company of America, “also more precise temperature control, easier cleanup, enhanced safety, and key eco-friendly perks.”
To help demystify induction cooking, here are some insights into how the technology works and how it can benefit your kitchen:
• Magnetic technology: Induction cooking skips the need to heat a burner, increasing the overall heating efficiency. Instead, it automatically detects when magnetic cookware is placed on the cooking zone. An electromagnetic field located below the cooktop transfers current (heat) directly to the cookware. The good news? You probably already own magnetic cookware. Many stainless steel, enamel-coated iron, and cast iron pots and pans are magnetic, and some manufacturers have added steel or iron plates to the bottom of ceramic, copper, aluminum, and other pans. If you put a magnet to the bottom of your cookware and it sticks, it’s magnetic and will work on induction. Concerned that one of your faithful pans won’t work? You can purchase an induction transfer plate, which is a simple steel disk that transfers heat to your non-magnetic cookware.
• Precise cooking: Some induction cooktops offer a wide range of temperature settings from low to high, as well as timers, for super-precise heating and overall faster boiling.
• Eco-friendly design: Induction cooking can help you reduce your carbon footprint at home. With induction, up to 90% of the energy consumed is transferred to food, compared to approximately 74% for traditional electric systems and 40% for gas, according to the Electric Power Research Institute.
• Cleaner indoor air: A study conducted for Southern California by the Environmental Health Perspectives found that residential natural gas cooking burners can emit air pollutants, including nitrogen dioxide, carbon monoxide, and formaldehyde. Unlike gas stoves, induction cooktops don’t release the airborne pollutants associated with burning natural gas.
• Safety first: Induction cooking carries less risk of burns and fires. Only the area the cookware occupies is transferring heat, not the surrounding area. Plus, the cooking zone stays cool even when turned on and is only activated when magnetic cookware is placed on top of it. This is a fantastic feature if you have kids/grandkids around.
• Sleek design: Induction cooktops have a sleek glass-ceramic surface that not only looks great in any style kitchen but makes cleanup as simple as wiping down the surface.
I’ve had a lot of fun and have gotten really good at cooking on my Induction stove. Next, I’m going to master the Convection Microwave!