Induction cooking is very popular in Europe and Asia, and is rapidly gaining popularity in the Americas. As explained in part 1 of this series, induction cooktops use an alternating electromagnetic field to directly heat the the cooking vessel, yielding many advantages over traditional stovetop cooking techniques. This installment of the Induction Cooking Explained series will help you understand the growing popularity of this form of cooking by exploring some of these advantages.
Compared with traditional electric cooking elements, induction elements:
- Heat more rapidly
- Respond more quickly to changes in power settings
- Are easier to clean
- Are safer
- Are more energy efficient
- Release less waste heat into the kitchen
Compared with gas elements, induction elements:
- Heat more rapidly
- Are easier to clean
- Are safer
- Release less waste heat into the kitchen
- Do not release exhaust gasses like carbon dioxide and carbon monoxide into the kitchen
It is useful to examine the reasons for some of the above-mentioned advantages. Induction elements do not heat up; instead they heat the pot or pan directly. This is why they are more efficient than traditional gas or electric elements, and also why they release less waste heat into the kitchen. Also, because these elements do not get as hot as traditional elements, they are safer. In addition, these elements sense when a ferrous pot or pan has been placed on or removed from the cooking surface and automatically energize or de-energize accordingly. Finally, the obvious hazards of gas cooking (open flames, potential gas leaks and carbon monoxide emissions) are avoided.
One reason that many cooks prefer gas cooking over electric is that gas elements respond instantly to changes in temperature settings, whereas conventional electric elements take much longer to respond, due to the amount of time it takes for the element to heat up or cool down. Since induction elements heat the pan directly, they are just as responsive to temperature setting changes as are gas elements.
Finally, the flat, unbroken surface of an induction cooktop is easier to keep clean than are the irregular surfaces of conventional electric or gas cooking appliances. And, although flat surface ceramic electric elements also have flat, unbroken surfaces, these surfaces reach much higher temperatures, resulting in cooked-on spills and spatters that are very difficult to remove. Because induction surfaces remain relatively cool compared to conventional flat electric cooking surfaces, cooked-on spills and spatters are not an issue.
The numerous advantages of induction cooktops will make them the first choice for many home and commercial cooks. However, they may not be for everyone; see part 3 of this series for an explanation of several things you should consider before purchasing this type of cooking appliance for your home or restaurant.