Induction Heat is Nothing New...

Induction cooking makes use of inductive heating technology. Inductive heating is nothing new and has been around for a long time. However, induction stoves in a non commercial setting is fairly new to the scene. When using inductive stoves for cooking you need to use special cookware designed for this type of heating system. Not all cookware will work with an induction stove.


Normally when you cook you turn on the heat by using electricity that runs through some type of coil which generates heat that is then transferred to the pot which is then transferred to the food. Either that or you use gas to make a flame that heats the pot that heats the food. With induction one of the steps is left out. Electromagnetic fields heat the pot directly which in turn heats the food. This technology is not new and is used in various other heating situations especially in commercial applications.


Relatively new to our households though is induction stove tops. They have pros and cons but are rapidly growing in popularity. The heat is very instant much like gas stoves and is also very instant off much like gas stoves. They also provide very accurate heat adjustment and are also very efficient and so more environmentally friendly than conventional electric stove tops. The only real drawback worth mentioning is that induction friendly cookware must be used. No glass or aluminum. The pot or pan must contain enough iron for the magnetic fields to do their thing.


All in all induction cooking with induction stove tops is worth looking into especially if you are looking for something new and exciting. A good number of professional cooks prefer induction cooking and when the pros are doing it you know it has some merit.