What is Induction Cooking?

Induction cooking is a stovetop cooking method that uses electric currents to heat pots and pans through a process called magnetic induction. Induction cooktops include a coiled copper wire underneath the cooking surface. When turned on, an electric current passes through the wire. This generates a current in the metal pot or pan on the cooktop. Electric resistance creates heat energy within the metal itself, and induction heats the pot or pan almost instantly.

Of course, the pot or pan you’re using must be magnetic to work in this process. A few examples of magnetic cookware are cast iron and some stainless steel. To check if your cookware is compatible, hold a magnet to it. If the magnet attaches, the metal will work on an induction cooktop.

Because iron and steel do not conduct electricity very well, they make ideal material for induction cooking. It is the resistance to the electrical current passing through the pot or pan that generates heat. Copper and aluminum, on the other hand, conduct electricity well, resulting in little resistance and no heat build-up. (Sources: Frigidaire, Building Green).

What are the Benefits of Induction Cooking?

There are many benefits to using an induction cooktop over traditional gas or electric.

• Speed: Induction cooktops are the fastest way to cook. They can heat up to 6 quarts of water to a boil 2-4 minutes quicker than other methods. (Source: Consumer Reports) The induction process allows the metal in the pot or pan to heat up almost instantly. As such, it takes less time for the heat to get to the food and the food to cook. Whether you’re running a professional kitchen or just looking to get dinner on the table after a long day, the minutes saved by induction cooking are a great help.
• Even Cooking: With traditional cooking methods, gas or electric is applied directly to the cooking utensil. This heat conduction process causes the bottom of the pot or pan to heat first before it passes through the rest of the utensil.  As a result, the cookware varies in temperature, with the hottest part being right above the flame or electric heat source, requiring food to be stirred to prevent burning or overheating.

Induction cooking, on the other hand, provides even heat to the entire pot or pan through electromagnetism, with no warm or cool spots, resulting in even heat across the cooking surface.

• Temperature Control: Because the heat is created by magnetic currents, induction cooking results in cookware that’s very responsive to changes in temperature. Heat can be controlled simply by turning a dial. The heat production that equates to each number on the dial can take some getting used to, but it ultimately yields more temperature control. Some induction cooktop models even offer built-in temperature sensors and features like being able to set the cooktop to “melt,” making them even more efficient.
• Quick Clean-Up: Unlike gas burners, induction cooktops are made of flat glass or ceramic, making wiping them down quick and easy. Since the cooktops themselves don’t get hot, spills don’t burn onto the surface - so scrubbing isn’t necessary. Special gels made for cleaning glass keep your induction cooktop looking as good as new.
• Energy Efficiency: Induction cooktops are the most energy-efficient form of cooking. According to a study by the Electric Power Research Institute (EPRI) for the California Energy Commission (CEC), induction cooking uses at least 20% less energy than electric heating and more than 50% less than gas to heat the same surface. Aside from the benefit of reducing your energy consumption and keeping green, this also causes less heat waste, keeping your kitchen cooler.

(Sources: Frigidaire and HowStuffWorks)

• Types of Cooking: You can pan fry, deep fry, and saute ingredients with induction cooking. The base of the pan needs to be made of a good conductor so heat can spread throughout the pan evenly. This also prevents one area of a pan from heating up more than another. The best cooking surfaces for frying include steel plate pressed into aluminum or a layer of stainless steel over aluminum on the base.
  

Is Induction Cooking Safe?

Induction cooking heats the cookware directly, meaning there’s little to no heat transfer onto the cooking surface. The surface gets as hot as a countertop would if you put a hot pan on it. Also, since the magnetic reaction is what heats the pan, heat conduction on the surface stops when you remove the pan. Therefore, if you touch the induction cooktop or drop something flammable onto it, you won’t get burned or start a fire.

Additionally, induction cooking doesn’t present any more radiation risk than a microwave and has not been linked to causing cancer. (Source: The Induction Site) One concern is for users with pacemakers, however. Pacemaker users are at risk if the implant is unipolar and left-sided, if they stand as close as possible to the induction cooktop, and if the pot is not directly over the induction coil. (Source: Europace).

What Can You Cook With Induction Cooking?

Induction cooking can work for cooking just about anything. With its quick heating, even heat distribution, and temperature control, induction cooking is ideal for anything that needs precise cooking. Some dishes that are perfect for cooking on an induction cooktop include risottos and sauces since they require even heat distribution for long periods of time. Since water boils more quickly with induction cooking, pasta becomes even faster to make.

Any dish that needs several temperature changes, perhaps from browning meat to bringing sauce over it to a boil to simmering the dish, works well for induction cooking. This is because you can change the temperature quickly to adapt to different cooking needs. Induction cooktops are also ideal for when you need to keep a pot warm, such as serving chili at a party.

Where Can You Buy Induction Cookware?

At JB Prince, we have the world’s finest chef tools and equipment like induction cooktops from established brands like Spring and Breville Polyscience at a variety of price points that suit you. Breville Polyscience’s Control Freak Induction Burner, for example, is the world’s first controlled induction system that accurately measures, sets, and holds every cooking temperature from  86-482 °F. Spring’s Max Induction Cooktop can handle temperatures from 95-440 °F and is ideal for buffets and kiosks and features thermostatic controls for better temperature control. Whatever your cooking needs, we have the tools to make your day easier.