Induction Cooking

Categories: blog, Design, Kitchen
Tenderloin cooked on induction next to gas,

Tenderloin cooked on induction (R) next to gas(L) Credit:TheGalleySink

Imagine turning on your gas or electric cooktop and putting your hands on the surface. Would you burn your hand? You bet! Now if you have an induction cooktop and you did the same you wouldn’t burn your hand. How is that possible?

Induction cooktops use magnetic coils that wait for a pan with enough magnetism to come in contact with it. Once it’s turned on the heat is instant. There are different temperatures on the dial that control how much heat is needed. You can have it on a low setting to lightly simmer water or on a high setting to sear a steak.

Because it only heats the bottom of the pan, and goes to work right away and energy isn’t wasted. The cooktop only heats the bottom of the pan so if place a chocolate bar on the cooktop while cooking the chocolate will not melt. Cool huh?

You can install a cooktop with a single burner, double or even four burners. If you don’t want to commit to a cooktop in your counter you can buy a portable unit. Keep in mind that you will need new pots and pans that are flat-bottomed with enough iron to hold a magnet. Some stainless steel cookware can be used.

It takes some practice getting used to the knobs and heat but when you catch on it becomes intuitive. It can easily take on the jobs that a large gas range usually does; it’s also faster! Consider how much time it takes to boil a pot of water on a gas or electric range; induction beats that time.




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