An induction cooktop is the preferred way to cook by restaurant chefs and home cooks alike. The technology is now more affordable, so it is used in more and more homes. The process is not successful when non induction cookware is used. Understanding how induction cooking works is the key to realizing that induction cookware is critical.
How It Works
Electronic power is transferred through a coil to produce a magnetic frequency. Induction cookware is designed to absorb the magnetic frequency and heat up quickly for fast cooking times. If there is no magnetic property to the cookware no heat is absorbed, and no cooking gets done. A stainless steel pan will work to a certain degree but not provide the full induction experience.
What to Know Before Switching to Induction Cooking
There are more advantages than just fast cooking times. Temperature adjustment is virtually instant to avoid burning foods. Gas cooking allows for fast adjustments, but not instant ones. Electric stove tops take the longest time to adjust and can result in many burnt eggs, sandwiches, and pancakes. Another advantage is safety. The cooking surface remains cool to the touch, so the danger of burns is eliminated which is ideal in homes with young children or beginning cooks.
There is zero heat loss with induction cooking. The cookware absorbs all the heat directly so the surfaces around the burners do not heat up and the like they do with gas or electricity. No open flame also eliminates the possibility of items on the stovetop, such as potholders and spatulas, catching fire. Utilizing only the heat needed for cooking saves money on utility bills due to the high efficiency of the process.
Cooks who want a great char on steaks or vegetables, a sear on meats, the ability to blacken fish, or the need to flambe dishes will be disappointed with induction cook-tops. No charring is possible because there is no open flame or extreme heat in the middle of the pan. Induction cooking distributes heat evenly throughout the pan. A second disadvantage is the noise of the fan. The process makes no noise, but heat can get trapped in the coils and needs to be dissipated via a hood fan.