Induction Cooking – the next step in the evolution of the stove
Induction Cooking is the latest buzz word in kitchen technology. Although it is still considered cutting edge technology that will transform the way we cook, this technology was developed in the early 1990s and is commonly used in Japan and some European countries. The Induction stove, unlike conventional electric and gas stoves, does not rely on heat transfer from the cooking surface to the cooking vessel. Instead it only heats the cooking vessel.
In an induction cooker, a coil of copper wire is placed underneath the cooking pot. Analternating electric currentflows through the coil, which produces an oscillatingmagnetic field. This field induces anelectric currentin the pot. Current flowing in the metal pot producesresistive heatingwhich heats the food. While the current is large, it is produced by a low voltage.1
Induction cooking requires that cooking vessels must be made if ferromagnetic metal. Your normal cookware will not work on an induction stove, but ferromagnetic discs to be placed under your usual cookware is available and will ensure that your regular cookware will be compatible with your induction stove.
There are numerous note-worthy advantages to induction cooking:
- Induction cooking significantly speeds up the cooking process and is much faster than electric and gas appliances. Their responsiveness exceeds gas stoves and far exceeds traditional electric stoves.
- As heat is only produced upon contact with a Ferromagnetic cooking vessel, only the pot or pan is heated and not the cooking surface. The cooking surface is made of aglass-ceramicmaterial which is a poor heat conductor. This results in a safer cooking environment with significantly less risk of burn injury to the user. Under normal circumstances, the cooking surface would stay cool enough to be touched even directly after use.
- This cooking method excels at energy efficiency as only the area of the pot in contact with the induction plate is heated and not the air around it too. This means that less energy is lost into the atmosphere equating to lower energy bills and cooler kitchens. Studies have found that Induction Cooking is on average 65 percent more energy efficient than electric stoves and 50 percent more energy efficient than gas stoves.
- The development of Induction cooking will also have a significantly positive effect on the environment as it almost completely illuminates the need for fossil fuel based energy dramatically reducing the households carbon footprint.
Perhaps one day we will look back on gas and electric cooking, as we do now on vintage coal-burning stoves, and wonder how we ever coped before Induction Cooking.
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