Induction cooking is considered as an innovation which offers both the responsiveness and control of gas-operated cook-top and a good amount of electricity-induced heat. Since the advent of induction cooktops, these are being used widely for both domestic and commercial use. What could have been driving this change? Let’s take a look at the benefits that one may avail by switching to induction-based cooking.
- Provides ideal amount of heat: Not only induction cooktops generate a great amount of heat in a short time, but these can also produce heat at an incredibly slow rate or at very low temperatures. This helps using different cooking techniques effectively. For e.g., you can cook and boil quickly, and also simmer as it should be done.
- Faster Cooking: Induction cooktops allow cooking at a much faster rate. Heat is directly transferred to the metal-base of the utensil, thus cooking gets done speedily. For e.g., an induction cooktop helps make tea or coffee 3 minutes faster than the gas stove. This not only helps save time, but also allows you to cook more dishes in lesser span of time.
- Energy-Efficiency: According to Consumer Energy Centre, “Induction elements are the most energy efficient technology, using 90 percent of its energy for cooking. By comparison, a gas burner typically uses 55 percent, while a standard electric range uses 65 percent. Induction elements use electromagnetic waves to turn the bottom of the pot into an active heating surface. They provide accurate temperature control while keeping the smooth cooktop surface cool” . This means it is an eco-friendly alternative which ensures lesser power consumption without any adverse effect on the quality of cooking or the food which is being cooked.
- Negligent amount of ambient heat: Induction cooking lesser amount of heat as compared to traditional gas and electric ranges. The latter heat up the air around the pan which results in loss of heat to the surrounding environment. In restaurant kitchen where the average temperature usually remains high, this spells the need to use air-conditioner when you’re cooking. This is not the case with induction, where all the heat is transferred to the pot and very little ambient heat is generated.
- Safety: Induction cooktops are made using ceramic glass, which is a poor conductor of heat. This not only ensures that only a little heat is lost through the bottom of the pot, but also leaves the cooking surface cool to the touch. This prevents burn injuries to a great extent. Further, it also ensures longevity of ferromagnetic utensils being used as it eliminates the possibilities of dried, burnt food or melted pots with the potential to destroy the range’s surface.
- Pocket-friendly: Initially, buying an induction cooktop may seem an expensive deal. But, if you take into account the time, efforts and energy it helps to save; this appliance is worth the investment. Both tangibly and intangibly, induction cooktops do help save money in the long-term.
So, are you ready to switch to induction cooking?