If you are a big cook in your household, then you may have experienced some difficulty with your cook wares, right? It is very difficult to look for the perfect cook wares especially if all you know is to cook only. Well, you really need to read about induction cookwares. Induction cooking uses the transfer of magnetic energy, rather than a flame or electric element to create a quick, efficient way of cooking. Water boils much quicker, temperature is controlled easily, and pots stay mostly cool while cooking. This revolutionary way to cook is becoming more and more popular in a variety of home kitchens.
These are one of the best ways to cook food for your family and guests deliciously and safely. There are lots of families who started using these types of cookware because of how it speeds up their cooking and how easy it is to use! You should know more about it and decide why you would want to transfer from those old ones you use to these new, innovated ones.
What is Induction Cooking?
The heat only comes from the electric current flowing INSIDE the cookware, so the energy is contained. This means a much cooler kitchen. Even when the element is on, you can put your hand down on it and feel nothing. You can prank your friends or spouse if they don’t know anything about it yet. This is also a great safety feature, especially if you are accident prone, or you have young children who are antsy and always curious. Now, since what produces the electric current is a magnetic field, the cookware you use for the induction stove needs to be made of a magnetic material, meaning either iron or iron. However, there are a few surprises when considering what pots and pans work well with induction cooktops; there are some non-stick aluminium and copper examples that will play nicely with induction.
Best Materials used for Induction Cooking
Stainless steel is a popular choice for cookware because it’s strong, hard and non-corrosive. It’s not the best conductor of heat, so it’s often combined with aluminium in multi-layered bases.Cast iron is also a neat material though it can be pricey, but is very durable if looked after properly. It gives very even heat transfer at low settings, but because of its thick and heavy base takes longer to heat up and cool down than other types of cookware. Some cast iron pans have an enamelled cast iron base that helps prevent rust, but if handled roughly this type of cookware can chip and become brittle. Last but not the least is Aluminium. It conducts and retains heat very well, is lightweight, affordable and doesn’t rust – but aluminium alone is incompatible with induction. Manufacturers overcome this by using a stainless steel plate on the base of an aluminium pan to make it compatible for induction. The plate generates the heat from the induction cooktop and passes it through to the rest of the pan.
Sadly, there are drawbacks to Induction Cooking
Since induction only works through electromagnetic fields, pots and pans that are not induction ready will not work on the induction cooktop. For example, cook wares that will not work are aluminium cookware, copper cookware, glass and Pyrex cookware. Though induction is “noise-free”, the electromagnetic coils produce heat. This heat gets trapped and needs to be dissipated through the use of a fan which generates some noise. Alternatively, sometimes a feint “ticking” noise can be heard from the coil power cycling. And the biggest drawback is you won’t be able to cook if the power is out.
These are just few of the many things that a person should know about induction cookwares. It is important that you have the proper knowledge and skills in adapting yourself from cooking at a stove, to a electricity required cookware. It might be a big change but think about the possibilities. You just need a Plan B if you ever face power outages since it is a big thumbs down if that happens.