Induction Cooking – Why is it so Hot (and Cold)?
Induction is a method of cooking using electromagnetic energy that turns a pan (like an Infinite Circulon pan) into the heat source. Instead of heating the area under a pan like a traditional gas or electric burner, induction cooktops heat the pan directly. Oscillating induction coils are set underneath the black cooktop. The coils are connected to an electronic power source that when activated generate a magnetic field. When a pan like Infinite Circulon with a magnetized base is placed on the burner, the oscillating magnetic field causes the electrons in the bottom of the pan to move back and forth rapidly. This movement results in the Infinite Circulon pan getting hot enough to cook food. The Infinite Circulon pan itself has become the heat source!
…And The Cool
Because it does not contain any magnetic material, the cooktop’s surface is not affected by the induction process. The result is a surface that stays relatively cool to the touch.
KEY FEATURES OF INDUCTION
- Faster Cooking Times - Induction heats a pan almost 50% faster than gas does.
- Instant Temperature Changes - Heat levels can be more accurately controlled versus gas or other cooking applications.
- Safe Cook Top - Surface stays cool to the touch making it safer for children and the disabled.
- Easy to Clean - Spills won’t bake or crust onto the cooktop and are easily wiped off.
- Energy Saving - Energy is transferred directly to the pan by the magnetic field so very little heat is wasted.
FREQUENTLY ASKED QUESTIONS ABOUT INDUCTION
1. Will all cookware work on inductions stovetops?
Most ferromagnetic cookware such as 18/0 stainless steel or cast iron will work on induction stovetops. Copper, glass, aluminum and non-magnetized stainless steel will not work on induction. To test your cookware for suitability, see if a magnet will stick to the base.
2. Do induction stovetops heat-up food faster than gas or electric stovetops?
Yes, induction stovetops, like Infinite Circulon’s Induction Cooker, are faster because the technology is direct and much more efficient. See chart to better understand the difference between common heat sources.
|Time Required to Boil 2qts. of Water|
|Induction||4 min. 46 sec.|
|Gas||8 min. 18 sec.|
|Halogen||9 min. 0 sec.|
|Electric Coil||9 min. 50 sec.|
3. How come I have never heard of induction – is it a brand new technology?
Induction technology has been in existence for more than 30 years and is widely used in Europe and Japan. In the U.S., it has been used by professional chefs for many years and is now an emerging alternative for the home chef.
4. Do you need ventilation for your induction cooking product?
All cooking products need to be properly ventilated because the foods being prepared with them can create grease-laden vapors and smoke. However, induction cooking products require far less ventilation than gas or electric cooktops because they don’t give off excess heat or gas emissions.
5. What are the downsides of induction?
Induction stoves are not as widely availabe as gas or electric and prices can be much higher than traditional cooktops. As induction gains in acceptance, more manufactures are offering induction cooktop options which are making the technology more affordable.
6. Is induction cooking safe? Are there any health risks?
Induction cooktops are completely safe and have many built-in features to prevent overheating and burning. For example, the coil will only produce energy when a pan, usually with a minimum diameter of 4 inches, is detected on the burner. Burners shut off automatically when a pan is removed or if a pot’s contents boil over. Additionally, risk of accidental burning is greatly reduced because there is no open flame and neither the surrounding cooktop nor the burner stay hot enough to cause burns.
7. How much more efficient are induction cooktops compared to gas and electric?
Induction cooktop owners can significantly save on their energy costs over time. Because excess heat is not lost to the air around a pan, more of the energy used in the cooking process goes straight to the pan. The chart details the difference in efficiences of the most popular types of cooktops.
|Stated Power vs. Delivered Power|