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Induction Cooking: Smarter And Easier Way to Save Energy


Cooking stoves generally come in two varieties gas and electricity. In both of the stoves, they produce heat that gets transferred to the pot (or any other dish) and then gets to the contents. Even if there is no dish on top once you switch on the stove, it will start generating heat (whether in electric or gas). So when you take the dish off the gas, it still will remain hot only slowly coming back to room temperature.


Now picture this: When you put an iron or steel pot on a glass/ceramic surface of an induction stove, a high frequency electromagnetic field passes right through the pot or pan, circulating a current that generates heat. Confusing? Read ahead. Now as the dish which becomes the element, generates magnetic field that produces heat, the pot itself becomes hot, passing on the heat to food or liquid that the utensil contains. And as soon as you take the utensil off the stove, the magnetic field circulation is broken and immediately stops generating heat. So actually there is no heat as long as there is no electromagnetic field circulation. The cooktop here controls and intensifies heat using electromagnetism and the cooktop doesn’t become hot as in gas or electric stoves.

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No this cook top would not take your Pyrex, no point using them, you’ll have to find utensils made of steel, cast iron or other metal combinations that react with magnetic field. To check whether your existing dishes are induction friendly, just place a magnet at the bottom of the pan, if it sticks, they are or else you’d have to make some investment in buying new ones. Also your kitchen needs to be wired with 220V.


Is It Energy Efficient?

Induction cooking uses 90% of the energy produced compared to only 55% for a gas burner and 65% for traditional electric ranges. Itprovides extremely fast boil and re-boil. The surface of the cooktop does not heat up, so overflows and spills do not stick. The cooking surface stays cool even during the cooking cycle.


They are esy to clean. Quite unlike other stoves, they are plain and continuos and don’t have a dirt trap. There are no knobs, the controls are touch-sensitive. In case you ever do spill, the spillage won’t bake on because the surface doen’t get hot. Just a word of caution, be very careful with sugar as it can pit the surface. Make sure your model has a lip around the edge to contain spills or else you may have to buy a special cream to keep it streak-free.


Nothing comes cheap. A Twin element will come around $1700; two radiant ceramic and two induction elements (as one unit): $1800–$2500; four induction elements: $3000–$4000+.

More information: Induction Cooktops


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