Induction cooking is an invention that has set higher standards in the field of cooking. It is a fresh and developing concept that has had a number of both good and bad reviews. Let’s face it, most of us have this strange mentality in responding to innovation. When new things come up and right off the bat, some of us would say, “I’m perfectly fine with what I have right now so no, thank you.” When induction cooktops were launched commercially, the immediate consumers of these products were rich families who could easily afford them and maybe partially would like to get in on the trend. Gourmet chefs were also some of the prime consumers of this product. It’s mainly because state-of-the-art-kitchens need state-of-the-art equipments. After a while, good reviews started to pour in and more and more middle-class families jumped on the bandwagon. But what is it really? What is induction cooking? What are its pros and cons? Why should it matter that we have a new method of cooking when we already have methods that are more practical and definitely more affordable? And more importantly, how energy efficient is it?
Induction cooking uses heat provided by magnetic induction in lieu of the usual thermal induction produced by flame or electricity. When you cook something using induction heating, the heat travels directly to the cooking vessel. This allows the food to be cooked evenly because of the equal distribution of heat.
There are lots of different kinds of induction cooking products. There are those with different features and attributes that will perfectly cater to your kitchen needs and your personal preferences. There are cooktops that have sensors to determine the amount of heat traveling directly into the cookware. Some of the more advanced cooktops only function once a cooking vessel is placed on top of it. It’s best that you have a shopping guide for these things. The last thing you need is a product that is expensive, of high maintenance and complicated all at the same time.
Everything has its pros and cons, otherwise, you’re looking at something that’s too good to be true.
Electric cooktops are cheaper compared to induction cooking, but is it more efficient? These cooktops are not flexible in terms of heat regulation and they use up a lot more energy than with induction. An unstable electric current could also mean trouble.
Compared to electric ones, gas cooktops have a lot more pros. To some traditional chefs, the light given off by the flame serves as their visual aid in order to produce food of optimum quality. Apart from this, all cookware can be used for gas cooktops. On another hand, it is harder to clean and more dangerous compared to electric and induction cooktops. Moreover, since the heat is pretty much open to its surroundings, more heat is wasted as air acts against it.
Induction cooktops, first and foremost, come with a hefty price tag. That is one of the reasons why people are so skeptical about it. It also requires cookware that is compatible to induction heating. Remember that induction heating is due to magnetic induction. These cookware should contain a ferromagnetic metal such as certain stainless steels or cast iron.
On the other hand, induction cooktops also boast several pros. Induction cooktops are modern technology. They have smart features that ensure safety and ease of access. Some advanced models only function once a compatible cooking vessel is placed on top of it. This is a safety feature that other cooking methods lack. Another attribute that is present in almost all induction cooktops are the temperature indications. This feature serves as the cooktop’s defense mechanism. It has sensors that detect vibrations from the cookware and immediately reduce the heat to a default setting. Also, less energy is wasted because the heat travels directly to the cooking vessel. It has no access to air and the temperature outside will not act against it.
Induction cooktops are not just pricey equipment made for modern kitchens. They are actually good investments. Are they worth it? Are they energy efficient? Well, considering all these factors, yes. It’s basically science magic—creating fire out of nothing and producing high quality meals with it. If efficiency is what we are looking for here, then induction cooking is the way to go.
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