“Induction cooking uses induction heating to directly heat a cooking vessel, as opposed to using heat transfer from electrical coils or burning gas as with a traditional cooking stove. To be used on an induction cooktop, a cooking vessel must be made of a ferromagnetic metal, or placed on an interface disk which enables non-induction cookware to be used on induction surface.”
There are three main features of induction cooking:
1. Speed. Preheating is much faster, and food cooks faster.
2. More temperature control. It’s equivalent to the performance of gas, without the need to have gas. (It’s also faster.) An induction coil heats with the equivalent of a 20,000 to 23,000 B.T.U. gas burner, depending on the brand.
3. Safety. The burners cool down much faster. The heat will not activate unless there is a pan on the burner. The pan must be made of material that will hold a magnet, such as stainless steel or cast iron. Aluminum, cooper and clay or porcelain pots will not work unless they have a steel core.
Induction cook tops will work with a pan that doesn’t have a completely flat bottom, whereas the newer electric cook tops will not work well, for instance, on a pan that’s a little warped. Induction will also work with with grills that have little legs on them, whereas an electric cooktop will not.
If you’ve never seen an induction cooktop in action, you can visit Kahian’s Appliance One in Hanover, MA. You’ll be amazed at how fast you can boil water!