The induction cook top is a very practical device and can be used for any cooking application. It cooks food just as well as any comparable system but in a more energy efficient manner. Protecting the world's environment and conserving resources is an important concern, and the induction cook top is probably the most environmentally sound cooking device on the market, as it releases no fumes or chemicals into the air and uses no irreplaceable fossil fuels.
Traditional electric cook tops use some form of electric resistance to create heat, which is transferred to the saucepan and its contents. Induction cooking is based on magnetic fields: each ‘element’ (an induction coil) generates a magnetic field that induces heat in steel cookware placed on top of it. In essence, the pot becomes the element that cooks the food, so the cooktop surface doesn’t get as hot as other cooktops.
Induction cooktops have the same instant control as gas and are the fastest of all cooktop types to heat and cook food. The only stipulations include:
- Pots and pans must be made of steel, cast iron or other combinations of metals that will react with the magnetic field.
- A kitchen must be wired for 220 volts (which is not likely if you are using gas). What's more, the induction cooktop is more energy efficient.
- Induction cooking uses 90% of the energy produced compared to only 55% for a gas burner and 65% for traditional electric ranges.
- Induction provides extremely fast boil and re-boil, over 50% faster than gas or electric
The surface of the cooktop does not heat up, so overflows and spills do not stick. The cooking surface stays cool even during the cooking cycle.