Appliance Tips: What is an Induction Cooktop and How Does It Work?

Paragon-Kitchens
Photo from Houzz

The technical stuff: a copper wire coil underneath the cooking vessel dispenses electromagnetic energy in an Induction Cooktop which heats the pan or pot. The cooktop itself is free of the creeping gas flames or red coils of traditional stoves.

Green-living sites hail induction cooking as more energy efficient method than electric ranges or gas ranges.  According to Eartheasy.com, induction cooking uses 90 per cent of produced energy while traditional cooking methods use between 55 and 65 percent. If you want to take a quick look at some specs and features feel free to browse a few Viking Induction Cooktops.

Pros of an induction cooktop

 The unit detects the presence of cookware and the cooktop itself rarely gets warmer than the cooking vessel on top of it. Even the air surrounding the vessel stays cool. Induction heat doesn’t warm the handle, just the vessel holding the food. So this will cut down on mishaps when accidentally touching cooking vessels without a potholder.

There’s  no waiting around or attending to other tasks while cooking oil or butter melts in the pan – just turn the heat on and the pot or pan is sizzling!  It may be hard to adjust to this at first after a lifetime of using slow to start gas and electric ranges. It may even result in some burnt food at first when cooks experiment with induction cooking.

InductionDemoIf a magnet sticks to a pot or pan, it’ll work with an induction cooktop. Since the induction coil copper emits so little heat, there’s little chance that the kitchen getting too hot even when cooking large meals. No more slaving over a hot stove! Induction cooktops are flat and smooth. There are no crevices and grates to remove and clean. The glass ceramic top is easy to clean and knobs removable so the induction cooktop not only saves both cooking and cleaning time.

 Cons of an induction cooktop

Achieving a charcoal or charred taste in your food may take a bit of practice. Induction cooktops require more of a stir-fry approach than a char-fry one. It can take awhile to find the right setting to achieve the results you want. You’ll also need to use flat-bottom, iron or steel pots and pans – no copper or ceramic.

If you’re thinking of trying your hand at cooking on an induction cooktop, or just have a few questions about viking appliances or any of our other top luxury appliance brands feel free to visit our site at designerhomesurplus.com or call 877-235-8149 to speak to an appliance specialist.

 

 

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