Induction cooktops boast speed surpassing electric, temperature response rivaling gas, and safety and cleaning ease that beat out glass-and-ceramic-top stoves. Whereas other stoves heat food indirectly by applying an open flame or a hot surface to the bottom of cookware, induction cooktops use electromagnetism to cut out the middleman and heat the cookware itself. The result is more evenly heated food and a cooler cooktop.
Conventional Cooking vs. Induction Cooking
The principle of cooking food in a pot or pan atop a hot surface hasn’t changed much since the dawn of cooking, with the cookware acting as the go-between for the heat source and the food. Its main weakness is that the heat source, be it an open fire or an electric stove, only directly heats the part of the cookware that touches it.
The rest of the cookware is warmed by heat conduction and, as a result, the food receives different amounts of heat from different parts of the pot or pan. This is why we have to rely on convection to heat a stew and have to stir some foods constantly to keep them from burning in the pan.
If you’ve ever tried thickening condensed milk or cooking chocolate, cheesecake, custard or hollandaise sauce without a bain-marie (water bath), then you understand the risks of boiling, scorching and separation that go along with cooking this way.
Induction cooktops heat food more evenly by turning the cookware into the source of the heat. They also feature tight, precise temperature control and the capacity for very low temperature settings. Induction cooktops also produce less waste heat. This is useful if you’re working with sensitive, expensive food that needs to be cooked carefully and kept cold beforehand.
Stay tuned for more about this new technology: how it works, pros & cons, and more!