When researching the latest kitchen appliances for your newly renovated kitchen, you most likely would have come across the term induction cooking and invariably, induction cooktops. What is induction cooking? Induction cooking uses electric currents to heat pots and pans via magnetic induction. So rather than using a gas burner or radiant electric element to transfer its own heat to the pot or pan, induction cooktops heat the entire base of the vessel directly by a magnetic field. This means the surface of the induction cooktop itself does not heat up.
Induction cooktops are considered to provide superior cooking performance and are safer and easier to clean than gas and traditional electric cooktops. They have the modern appearance of a typical glass cooktop, though they do not produce a glow when in use. Contrary to popular belief, induction cooktops can become hot, though this is from the heat transferred from the pot or pan in the same way any surface will become warm if a hot pan is placed on it, so they will not become as hot as radiant electric elements.
The key advantage of induction cooktops is in the their ability to heat, conveying energy to cookware quicker than any other method. Induction cooktops also boast immediate temperature control. Having ability to respond immediately to temperature adjustments has long been an advantage that was provided only by gas cooktops. The heat with induction cooktops can be increased or decreased and has the same immediate effect as a gas burner rather than the gradual change of heat as with radiant electric elements.
Cleaning an induction cooktop is as easy as the typical glass cooktop. They have a flat surface with no crevices to trap dirt, which most find an advantage in comparison to gas cooktops with their many parts that need to be disassembled, cleaned then reassembled. As the induction cooktop itself does not become hot, spills and splatters that occur whilst cooking are less likely to burn and bake onto its surface, making cleaning even easier. Touch controls mean there are no knobs to scrub and clean around.
Induction cooktops heat the entire base of the pot or pan so there is no need for size matching vessel with the cooking zone. Their magnetic induction technology means the cooktop itself does not become hot which makes it a safer option. In addition, most induction cooktops have various safety features like pan detection and a safety cut out that will turn the zone off for example if it has been set to a temperature without adjustment for a period of time. The safety features of some models should be considered, especially for those who use slow cooking. Usually the lower the temperature setting, the longer the zone will stay on, though it is wise to check these prior to purchase.
The downside to induction cooktops is that they require compatible cookware to be used such as those made from ferrous metals, such as steel or cast iron. Ceramic, glass and aluminium pots and pans will not work with an induction cooktop. To check to see if your current cookware is compatible, simply use a magnet and see if it strongly sticks to the bottom of the pot or pan. If purchasing cookware for your new induction cooktop, look for “induction compatible” cookware. Digital thermometer readings can be interfered with by the magnetic field of the induction cooktop, so if you use a meat thermometer, look for analog (dial) types.
Master Bathrooms & Kitchens is bathrooom and kitchen renovation company that is family owned and operated. We have been renovating homes beautiful since 1995 and offer advice and expertise that comes from years of experience. Peruse our website for more renovation inspiration and advice or call us on (02)9899-9330 for a quotation today.
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