The Advantages of Induction Cooking

It took a while for induction cooking to gain solid footing in the United States although it’s been a widely-used technology in Europe and Australia for the longest time. You’ve probably heard of the term, but in case you haven’t, you may be dying to know and perhaps understand what induction cooking means. To some, induction cooking is a technical term for heatless cooking, heatless in the sense that you don’t need electric coils that burn red-hot or open gas flame to cook food or heat a pot or pan.

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In the most basic of explanations, induction cooking refers to the cooking technology whereby electromagnetic currents generate heat through burners that specifically respond to cooking pots and pans made of metal. Unlike the traditional stove that stays hot after you’ve turned off the flame and removed a pot, an induction cooker’s cooktop surface becomes cool as soon as a pot or pan is removed. Only the pot and the food that was cooked in it are hot.

Should you switch to induction cooking? The choice is actually up to you. In fact, you can read more about induction cookers online so you can see just the best ones available in the market today. Nevertheless, to help you arrive at the right decision, we will share with you a few definitive advantages of induction cooking.

Induction Cooking’s Advantages

  • It’s more efficient to use. In traditional gas or electric stovetop, a burner produces heat, which is then transferred to the cooking pan and eventually, the food being cooked. It takes some time for the heat to pass to the food, and in the process, heat is wasted. You can literally see that when you cook using a traditional gas stove, with the flames sometimes veering out of its supposed path. With induction cooking, there is a vessel in which heat is generated; you will not see heat transferring from the burner to the pot or pan. Thus, no heat is wasted.
  • It’s safer to use. As mentioned earlier, only the pot or pan and the food being cooked become hot in induction cooking. Hence, because the burner stays at room temperature, you will not have to worry about burning your hands or dangerous fumes permeating the air inside your kitchen.
  • It helps save you time. A traditional gas burner takes a longer time to generate heat (we’re talking initial temperature here) from the burner to the pan. That’s not the case with an induction cooker. Any type of adjustment to the heat while cooking is always precise and instant with an induction cooker; thus, you achieve high temperature fast, which makes cooking so much faster.
  • It’s more comfortable to use. Since the generated heat from an induction cooker is contained from the burner to the pot or pan, no heat permeates the air inside your kitchen. Thus, your kitchen stays cool.
  • It’s more convenient to use. You will never have to worry about food spills or boil overs since you can easily wipe these off the surface of an induction cooker, which is usually made of glass or ceramic. Moreover, because the burner stays at room temperature immediately after it is turned off, you can leave a pot on the burner without fear of burning the food.

So you see, there are plenty of advantages to using an induction cooker. If you’re a practical homemaker, you will probably make the big switch after reading this article.