What Is Induction Cooking?
Induction cooking is energy efficient, Eco-friendly, cost effective and safe way to cook. Induction uses electromagnetic energy to heat cookware made of ferrous metals (iron, nickel, steel or various alloys).
Induction cooking technology offers all the benefits of cooking with gas, plus additional advantages.
Cooking with induction is:
- EFFICIENT - Induction cooking is extremely energy-efficient: over half of every dollar spent on energy goes right where you want it- in the pan!
- FAST – Let face it, guest satisfaction is important. Time is money. A cooking surface that heats up faster results in shorter preparation time, which means greater guest satisfaction and increased profits. Because energy is directly transferred within the pan metal, induction heating is extremely fast. Induction units can heat boil water in 60-90 seconds.
- SAFE – No open flames, red-hot coils or other radiant heat sources to ignite fumes or flammable materials.
- CLEAN - No messy, greasy grates to contend with. Just use a damp cloth and wipe over the flat, smooth surface. Clean up is quick and easy.
- COOLER - Traditional gas or electric ranges waste up to (and usually more) than half the heat that is generated. There is almost no ambient heat produced with induction cooking as all of the heat is transferred directly to the pan.
How does Induction Cooking Work?
Induction units contain an element when turned on, powers a coil which produces a high-frequency electromagnetic field. Electromagnetic energy is transferred from the induction unit to the cookware, causing the cookware to become hot and cook the food.
The induction unit surface is fabricated of a glass ceramic which is unaffected by the magnetic field, thus remaining much cooler to the touch than other cooking surfaces, like a standard gas or electric range.
When the magnetic flux created at the coil passes through the bottom of the pot placed on the top plate, eddy current is generated around the flux. This eddy current then is transformed into heat by the resistant element of the pan and heats up the pan for cooking.