Thinking of buying an induction cooktop but unsure if it’s the right move for you and your family?
Induction cooking is fast. Because of how the induction cooktop works, the electromagnetic field only heats the pot itself and doesn’t waste energy heating up the surface of the top. All the energy goes straight to heating the pan. This watched pot will boil!
One of the biggest complaints about electric cooktops is the inability to have precise control over the heat. However, induction cooktops don’t have this problem with their quick and accurate heat control, it feels just like a gas flame. Induction also heats up quicker and makes cooking faster, 25-50% faster.
Read our blog Cooktop Fuel Options: From a Chef’s Perspective to get more information about which cooktop is right for you!
No matter the size of the heating element an induction cooktop will only heat the pan, not the whole element. Since energy isn’t wasted in heating the surface, induction cooktops are considered the most energy efficient cooktop option. That’s good news for the planet and your wallet!
No need to worry about the kids touching the stove once you remove the pot. Since induction cooking only heats the pan, the surface of the cooktop stays quite cool. Seconds after you remove the pan from the top, the surface is touchable and only warm. Those curious little fingers are going to be safe and sound.
Because the top stays cool during the cooking process, cleaning up messes on the surface is a breeze. You can even put a paper towel under the pot to protect the surface and remove it when finished! No more spending half a day scrubbing cooked pasta sauce off gas cooktop parts and pieces either. Just a flat surface that will require minimal cleaning and maintenance.
Induction cooktops are beautiful appliances. They lend themselves to a more minimal or modern look, but they look great in any style kitchen.
So how do induction cooktops work? Induction cooktops use electromagnetic energy to heat the pan. A high-frequency coil sits below the surface and heats the cookware through an electromagnetic field.
With all the pros of induction cooking, there are a few things that could be considered cons. First, it is a bit more costly to invest in an induction cooktop. Although technology advancements and demand are making it more and more affordable, induction is still more expensive than the average gas or electric top.
Second, if you don’t already have ferrous metal pots and pans, you will need to invest in new cookware for them to work on an induction cooktop.
Tere will be a bit of a learning curve for first time induction users. Not being able to see the flame can be unnerving at first, but with some practice, you’ll be a pro in no time.
As mentioned above, induction is precise; however, learning what that range is can take some time. Unlike a flame that can be looked at any time, induction is all about looking at the dial and what the setting is.
Induction cooking does rely on the cookware staying in contact with the surface of the cooktop. So if you do a lot of tossing or cook with a pan with more rounded bottoms, you might find it a bit harder to do so.
It’s understandable to be hesitant with such a big purchase. Find your local appliance distributor (like Custom Distributors) and give it a try!
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