What Is Induction Cooking?
Conventional cooking, whether gas or electric, requires an element to create heat, then transfer it to your pot or pan through a stovetop surface. In that process, only about half of the available energy is actively used to cook your food; the other 50% or more is wasted on heating the surface and surrounding air.
In induction cooking, your pot or pan IS the heating element. When the cooktop is turned on, a copper coil underneath the surface uses electromagnets to generate an alternating electric field. This magnetic energy does not produce any heat until it comes into contact with magnetic material: your cooking vessel. The electromagnetic energy induces currents inside your pot to vibrate at a rate of 20,000-50,000 times per second, causing friction. Heat is created in your pot (not on the cooktop's surface), with 90% of the energy directly heating the contents.
Proper Induction Cookware
Because induction cooking works through magnetic energy, pots and pans must be made from magnetic material. To determine whether your current cookware is induction compatible, simply place a magnet onto to bottom of the pan. If the magnet sticks, you have induction friendly cookware.
Every purchase of a household induction cooktop comes with a complimentary 7-piece Induction Cookware set, also available for individual sale.
Cooking time in induction cooktops is greatly reduced compared to gas and electric heating. The pot--not the appliance--does the cooking, so there is no waiting for the surface to heat before it reaches your food. Tests in our laboratories demonstrated that a quart of water boiled in less than half the time of a 220 volt electric glass cooktop.
The Benefits of Induction Cooking
Professional cooks love the precision of induction cooking because it can instantly switch to low or high heat at the touch of a button.
Induction cooking releases no fumes, gas, or open flames because all the heat is magnetically generated by and in your cooking vessel. If the appliance is accidentally turned on, the cooktop remains cool until a pot or pan is placed on top.
The continuous glass surface of Ceran cooktops are a snap to clean because dirt, dust, and food have nowhere to hide. A gentle wipe with a damp cloth removes most accidents.
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