Induction cooking has its benefits
Induction cooking has been around several years. People are becoming more aware of its benefits but still have questions.
I began using an induction cooktop in 1991 when I started teaching cooking classes in my home. Although I had a full-size range in the kitchen, it was not in a visible place for my students to view what was cooking. I needed a small portable unit for the island, the primary place I used for my demonstrations.
I discovered the portable induction cooktop quite by accident. I was looking for a gas burner when I stumbled upon the compact unit. Immediately, I was drawn to its features: It was lightweight, had a smooth surface that would be easy to clean and was electric.
I thought it would be superior to a gas burner and probably safer, as well. I decided to give it a try and ended up using it for more than 18 years in cooking classes with excellent results.
Because of that experience, I knew that I wanted a full-size induction cooktop when I was designing the kitchen for my cooking school. I love cooking on it, and it was a very wise choice. Still, there seems to be several questions about induction cooking. Here are some of the recent ones I have received.
Q: Is induction another name for an electric range?
A: No, it is totally different. Induction cooking uses electricity as its power source, but it is very different from an electric range. The induction cooktop cooks magnetically, so the heat generated occurs when a pan that is constructed of a material that will attract a magnet is placed on the burner. If no pan is on the burner, it will not generate heat.
Q: What are the advantages of an induction cooktop over a regular electric range or a gas range?
A: The advantages are many. Induction cooking is much quicker than the traditional electric range or gas range. The heat occurs instantly when the pan is placed on the burner. When the induction unit is turned off, there is no residual heat remaining. When I tell many of my chef friends that induction is quicker than gas, sometimes the disbelief shows on their faces. But when put to the test, the induction wins every time.
Induction cooktops also are smooth and are easy to clean — much easier than the traditional gas range.
Unlike gas, there is no flame, so cooking with induction is much safer. Also, it is a cleaner way of cooking, and the bottoms of your pans will not have the tell-tale black carbon that often occurs with gas.
Q: Are induction cooktops more expensive than gas and electric?
A: It depends, of course, on the brand and the features. Induction units tend to be a little more costly to purchase but will reward you with energy savings.
This story was originally published September 28, 2011 at 12:00 AM with the headline "Induction cooking has its benefits."