Induction cooking has recently become one of the more sought after cooking appliances. Based on our cooktop sales, induction cooktops have surpassed gas and electric in terms of units sold. So why is induction cooking taking off in Canada? Let’s take a look at some of the pros and cons of using induction cooking.
What is induction cooking?
Induction cooking uses electromagnetism to cook, rather than the traditional electric element or gas. Using an alternating current through a coil element underneath the glass top, it interacts with your pan, causing the pan to become the heat source. So the cooktop itself does not produce any heat. For more information, see our other post about induction cooking.
Pros of Induction Cooking
There are five major advantages to using induction cooking.
Speed – Induction heats the pan extremely fast, being able to get water boiling in minutes and having your pan ready to sear in a fraction of the time that electric or gas takes.
Efficiency – There are two sides to an inductions efficiency. Induction has the lowest amount of energy “wasted” while it is cooking, meaning when a gas burner is running, much of the heat is escaping and not being directly applied to the cookware. same for electric elements. The second aspect of inductions efficiency is how fast it can cook. Although the amount of energy the induction cooktop is drawing is very high initially, it can boil water or heat up pans so much faster, that there is less energy used over the course of the cooking process.
Convenience of cleaning – Because there is no direct heat being produced by the cooktop, spills do not bake onto the cooking surface, making cleanup quick and easy.
Control – Induction cooktops can heat up and cool down very fast. So your control over the temperature of what you are cooking is very precise.
Safety – There are no hot elements or open flames with induction, making the cooking surface a safer surface to work with. In most induction cooktops, the element will not activate unless a sensor is activated by your cookware.
Cons if Induction cooking
There really are no cons to induction cooking, other than the up-front cost of both the unit and making sure your cookware is induction ready.
The cost of the induction units tends to be more than a similar quality electric or gas cooktop. This is because the components of an induction cooktop cost more than electric or gas elements.
A quick way to test if your cookware is induction ready is to use a magnet on the bottom side of your pots and pans. if the magnet sticks, the cookware will work. if it does not, the induction will not work. There is a big difference in the quality of induction ready cookware, so if you are not enjoying the benefits or results of your induction cooking, consider trying different cookware.
For more information on induction cooking, or to try induction cooking yourself, come visit our live showroom to see induction cooking in action!