Though induction cooking has been popular in Europe for decades, it's finally gaining traction stateside. Gas stoves, which hurt the environment, are being phased out in countries like Denmark, the Netherlands, and Australia, and some U.S. cities, including Los Angeles, New York City, San Francisco, Seattle, and Washington D.C., have adopted rules to ban or restrict the use of natural gas in new homes and support all-electric construction. The move away from gas means that many homeowners are transitioning to more efficient appliances, including induction stoves.
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We asked kitchen experts about the pros and cons of induction cooking and how it compares to electric cooktops.
What Is Induction Cooking?
Induction cooking uses electromagnetic energy to create heat right inside your pots and pans. When cookware is placed on the glass cooktop surface, the magnet below the glass is triggered, resulting in friction and heat generation. Pans essentially become burners. Induction cooking is available in a single "burner" or heating zone, a cooktop with multiple heating zones, or via a range.
"Induction cooktops revolutionize your cooking experience compared to traditional electric ones by directly heating cookware through electromagnetic induction, ensuring lightning-fast and super-efficient cooking," says Mike Williams, vice president of sales and marketing at Kenyon, which manufactures a specialty line of induction cooktops.
Cookware Compatibility
Because electromagnetic waves are used to cook and produce heat, induction cooking requires magnetic cookware. "If your pan boasts a magnetic stainless steel, cast iron, enameled iron, or nickel base, it's induction cooktop compatible," says Williams. Fully clad cookware brands like All Clad and Le Creuset have suitable pans. Some appliance manufacturers, like Kenyon, also sell cookware that's custom-designed to work seamlessly with induction cooktops.
Pros of Induction Cooking
From easy clean-up to faster cooking, there are ample reasons to consider induction cooking.
Air Quality
Put simply, induction cooking is better for the environment. "Natural gas creates unacceptable amounts of pollution with methane and particulate matter in the air," says Rachelle Boucher, executive chef, cooking appliance trainer, and founder of Kitchens to Life. "With induction, there's less need for air conditioning and ventilation."
Safety First
Induction cooking is flameless, so it's safer than gas. With no open flame, there is no fire, so you're decreasing the likelihood of burning a potholder&#;or more dangerous conflagrations.
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Energy Efficiency
Induction stoves and cooktops are more powerful, but also more energy efficient than electric or gas, since heat isn't lost in the transferring process. With gas and electric ranges, a lot of energy is expended in the air around the pots and pans. With induction, only the cookware heats.
Quick and Consistent
Boucher prefers cooking with induction because it's faster and more precise. Not only does it heat two to three times more quickly than gas, with induction, you don't have to wait for the heating element to transfer to the pan because the pan heats up directly. "You can [also] choose a specific temperature and it's more consistent," she says. When you turn the burner off, the heat transfer stops immediately, which means there's less of a chance of foods boiling over or overcooking.
Easier to Clean
Clean-up is a cinch, with no pesky dials, burners, or knobs to scrub around, and the smooth glass top stays cool, so drips and splatters won't stick and burn. Because the unused surface doesn't heat up, the cooktop effectively becomes additional counter space for cooking utensils, cookbooks, and other items you wouldn't place on a hot stove.
Another incentive to make the switch is government rebates. The Inflation Reduction Act, which went into effect in , provides funding for rebates to households that install new electric appliances, including modern induction stoves.
Cons of Induction Cooking
There may be a few hurdles, including a learning curve and the price tag.
Purchase Price
You may need to invest in new pots and pans if your nonmagnetic copper, glass, aluminum, and ceramic cookware is not induction-compatible. And if your favorite wok has a round bottom, you can't just add a ring to your cooktop&#;you'll need either a flat-bottom wok or a special induction wok.
Learning Curve
While induction's speed is an advantage, it requires a rhythm and pace of cooking that differs from gas or electric, and may take time to adjust to. A home cook may initially be confused by the appliance's disappearing touchscreens&#;or the fact that when pans are removed from the cooktop, it turns off. This is a disadvantage initially, but some appliance companies provide loaners and the opportunity to "try before you buy" in a showroom kitchen.
Scratches on Surface
Because induction cooktops are glass, there is a possibility they can scratch or break. Look for silicone mats to safeguard the glass top and prevent pans from slipping.
Advantages and disadvantages of induction heating
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Advantages of induction heating:
1) Induction heating does not need to heat the workpiece as a whole, but can selectively heat the part, so as to achieve the purpose of less power consumption, and the workpiece deformation is not obvious.
2) The heating speed is fast, which can make the workpiece reach the required temperature in a very short time, even within 1 second. Thus, the surface oxidation and decarburization of workpieces are relatively slight, and most workpieces do not need gas protection.
3) The surface hardening layer can be adjusted and controlled by adjusting the working frequency and power of the equipment as needed. Thus, the martensite structure of the hardened layer is fine, and the hardness, strength and toughness are relatively high.
4) After induction heating, there is a thick ductile area under the surface hard layer of the workpiece, which has better compressive internal stress, making the workpiece more resistant to fatigue and fracture.
5) The heating equipment is easy to install on the production line, easy to realize mechanization and automation, easy to manage, and can effectively reduce transportation, save manpower, and improve production efficiency.
6) One machine can be used for multiple purposes. It can complete quenching, annealing, tempering, normalizing, quenching and tempering and other heat treatment processes, as well as welding, smelting, thermal assembly, thermal disassembly and diathermal forming.
7) It is easy to use and operate, and can be started or stopped at any time. And there is no need to preheat.
8) It can be operated manually, semi automatically and fully automatically; It can work continuously for a long time, and it can also be used at random. It is conducive to the use of equipment during the preferential period of power supply low price.
9) High utilization rate of electric energy, environmental protection and energy conservation, safety and reliability, and good working conditions for workers are advocated by the state. wait.
Disadvantages of induction heating:
Nothing is perfect, and it also has some shortcomings. For example, the equipment is relatively complex, the cost of one-time investment is relatively high, and the interchangeability and adaptability of induction parts (induction rings) are poor, which is not suitable for application on some workpieces with complex shapes.
Although there are some shortcomings, its comprehensive indicators are good, and its advantages Obviously outweigh its disadvantages. Therefore, induction heating is a main process of metal processing at present. It is an ideal choice to replace coal heating, oil heating, gas heating, electric furnace heating, electric oven heating and other heating methods.
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