Articles

Why Don’t More People Upgrade to Induction Cooking

modern_kitchen_with_induction_cooktop

No open flames, no direct heat from the burner surface, just a hot pot boiling on a cool cooktop burner. That is how magical induction cooking feels. And yes, that is not all. Stylishly sleek, brisk and powerful, safely secured and highly energy efficient, an induction cooktop is all that a modern kitchen needs to step up with.

The spontaneity and precision of induction cooktops is invaluable to serious cooks. But, sophisticated as induction cooking is, are we not quite apprehensive about how exactly it will fit into our kitchen or more importantly our cooking style? Perhaps quite a number of us feel that it is an unnecessary trouble to switch to induction. Let’s figure it out.

Cookware Matters

Most of the cookwares that we have owned all our life will probably not be suitable for induction cooking. It is only ferromagnetic cookwares that will work on an induction cooktop. This is one of the biggest disappointments with induction cooking.

However if you make the right choice of cookwares, you will get the true induction cooking experience which far exceeds any other. Of course, the experience may be relative depending on one’s personal preference but I tell you, it sure was worth making the effort to get used to cooking on my induction cooktop.

When we say induction cooking, it is all about the precision and promptness of the heating elements. In the simplest technology terms, by what is called resistive heating, the cookware itself gets to be the primary heating element rather than the burner surface. And that explains the astonishing precision of temperature control on an induction cooktop.

Read Also: 

Tips to Choose Induction Cookware 

How to Maintain Induction Cookware

Cost and Expense Matters

Most of us do not wish to incur the cost of replacing our old gas cooktop with an expensive-costing induction cooktop. However exquisite induction really is, if I had a gas connection like most of my friends, I would probably have stuck with it. Funny part was, inspired by my induction kitchen, almost all of them got a portable induction cooktop and they all seem to love it.

And well, what about the energy saved when using an induction cooktop? We know that there is the least or no wastage of energy when cooking on an induction cooktop. In fact, induction cooktops have as high as 80 % energy efficiency.

Moreover, there have been significant price cuts and a number of reliable brands are offering reasonable prices. We simply need to find out the right brands. And that is why we have done some research and are here to offer you what we know.

Fuel Choices

Talking of fuel choice, most gas fuels we use for domestic cooking are not renewable. Unless you switch to biogas fuels, it is very likely that your petroleum fuel gases like propane will get depleted. Induction cooking is definitely one of the world’s future cooking appliances.

Besides, it is easy to see that induction cooking is ready to go mainstream. Many professional cooks in restaurants have opted for induction cooking because it is far more efficient. Yes, this fact coupled with energy efficiency is a big plus point.

Are you Hazard Conscious?

There are also certain people who seem to worry about radiation hazards. While it is entirely possible to have limited information about induction technology, there are also certain groups of people who will post nonsense about the subject. Do not be misguided by such information.

Induction cooktops do not have radiation issues. Unless you are a heart patient with a mechanically prompted heart, which could malfunction near the magnetic field of an induction, everything will be safe and sound. In fact it is far safer to have a kitchen installed with induction cooktops because it features advanced-cool burners rather than hotplates and coils.

Conclusion

So, in an age pressed for time, ain’t induction cooking the more obvious choice? For the sake of easy cleaning, for the sake of safe cooking and for the sake of energy efficiency and for promptness & precision, it could be fair to go for induction cooking.

Also Read:

List of Best Induction Cooktop 

One comment
  1. Phil Weaver

    I love my induction stove. But there are times I miss gas. One example is when seasoning a pot or wok. Flame simply works better. The metal interacts with flame differently than with magnetic heat. Also, when trying to heat the edges of a pot or the sides of a wok, it’s very difficult to keep it heated as the flat surface is off the stovetop.

    Also, mine has 4 “burners”. One very large, one large and 2 small. But the large ones will not heat a smaller pan because the pan does not reach to the edge of the ring of the magnetic element. I’ve noticed that the newer ones have an improved design such that about any skillet down to 6″ will still heat, even on a large element. I’m looking into converting mine.

Leave a Reply

Your email address will not be published. Required fields are marked *