Understanding Induction Cooking

You might have heard the term "Induction" thrown around frequently in context ofrangesandcooktops. But what is it exactly and why is it so popular? Let's explore the science, the advantages and some tips aboutinduction cooking.

The Science

Traditionally, cooktops and ranges use either electric or gas where the heat is generated and then transferred to the cooking vessel.Induction makes the cooking vessel the original generator of the cooking heat.To understand it better,your burner is a high-frequency electromagnet.For example, when you place a pan with a magnetic field on the burner, the energy is transferred from the burner to the pan, thus heating the contents. Induction creates electrically charged coils that produce the electromagnetic field in the cooktop. The vibrations heat up the pan and the contents inside the pan become heated while the surrounding cooktop remains cool to the touch. When the pan is removed, the vibrations stop and the surface retains no heat.

Faster, Safer and Cleaner

Induction allows heat to be transfered from one element to another. Because of this, your food will be heated up to 50% faster than with gas or electric.

Boil a quart of water in 101 seconds!

According to GE, their Profile™ Series induction cooktops can boil 1.5 gallons of water in as little as 8.5 minutes (boil a quart of water in 101 seconds)! Compare that to a 12 minute boil on electric cooktops and 13.75 minutes on gas!

Induction is also safer than its counterparts. Remember how heat transfers from the burner to the skillet? When there is no skillet, no heat is transferred and when you remove the skillet, the heating stops. This makes it safer for those with kids. Plus, the induction surface remains cooler, which makes cleaning spills and overflows easier! Unlike electric coils or gas grates which are harder to reach and require assembly, induction surfaces can easily be wiped down.

Keep in Mind...

The right cookware.

Make sure that you purchase magnetic or induction capable cookware. Cast iron, black metal or iron pans will work on an induction cooking surface. Stainless steel pans will work on an induction surface if the base of the pan is magnetic. A good way to test if your stainless steel cookware is capable of induction is to see if a magnet sticks to the bottom of the pot; if it sticks it fits!

As induction cooking becomes more popular, its' cookware is becoming more affordable and accessible. You can find induction cookware at places like Walmart, Kohl's and Macy's!

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