What is an Induction Cooktop?
Induction cooktops are a relatively new phenomenon
in the U.S., but this type of stove has been popular in Europe
for a number of years. The cooktops are gaining in popularity
across the globe because of their safety, energy efficiency,
and relative ease of cleaning.
Traditional ranges and ovens work because
the energy source, for example electricity, causes the burners
to heat up. That heat is then transferred to the pan or pot
placed upon the heated surface. In this method of creating
heat, it is the burner that actually cooks the food. Conversely,
an induction cooktop holds a series of burners called induction
coils, which are based on magnetic principals. These coils
generate magnetic fields that induct a warming reaction in
steel-based pots or pans; it is the cooking vessels themselves
that heat the food, not the stove elements. Because of this
form of heat generation, the cooktops may feel slightly warm
to the touch after they are turned off, but they remain relatively
cool - and thus much safer.
Temperature, speed and control are additional
benefits with an induction cooktop. This type of stove heats
up faster than an electric range allowing for faster cooking
times - water will boil at half the time of as on an electric
cooking surface. Because of the reduced cooking time, the
energy savings can be substantial. Induction cooktops are
85-90% more energy efficient compared to electricity powered
stoves and ovens, and they use approximately half the energy
of gas-sourced models.
Cleaning an induction cooktop is a breeze
because the surface is flat and continuous; there are no nooks
and crannies where food particles or spillovers can collect.
Range-top messes are also reduced because the induction cooktops
offer convenient safeguards; they turn themselves off if a
pot has gone dry, and if there is a spillover, the cool surface
prevents burning on and hardening of spilled food.
While induction cooktops will save money in
the long run, there are some costly initial investments. The
induction cooktops themselves, which range from a one-unit
hotplate type to the traditional four-burner size, range in
price from several hundred to several thousands of dollars.
An additional expense can arise if you need
to replace your current cookware. Induction cooktops only
induct energy into ferrous metal-based pots and pans. If you
are currently using cast iron, steel-plated or certain types
of stainless steel pans, you should be able to continue to
use the cookware you already own. However, you cannot cook
with such materials as copper, aluminum, or glass. Some makes
of stainless steel pots and pans are conducive to cooking
on an induction cooktop while others are not. When in doubt,
test your present cookware with a magnet-if it sticks to the
pot, it will work with an induction cooktop.
(article from : www.wisegeek.com
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