Induction Cooking
An induction cooktop looks like your typical electric cooktop, but it differs in the way it provides heat. Rather than heating up a burner and then transferring that heat to a pot like an electric or gas cooktop, induction cooktops produce an electro-magnetic field which creates energy around their glass surface and heats the cookware.
The magnetism between the stove and cookware means your food is cooked super quickly via the heat of the cookware, not from the cooktop itself, so your stove stays cool to the touch during cooking. Induction is considered the most superior type of cooktop, providing fast heat-up and a precise and quick response to changes in temperature.
FAQs
How much does an induction cooktop cost?
CHOICE reports that the models in their latest test of induction cooktops cost anywhere between $515 and $6,349. They also found that you don't have to pay top dollar to get a good quality cooktop, so it pays to do your research.
Will I have to replace all my cookware?
Not necessarily. Cast iron, steel, and some enamel and stainless steel pans will work if their base is a magnetic grade. Take a magnet and check which of your existing pots and pans might work with an induction cooktop.
What are the pros and cons?
PROS
Reduction in gas fumes in the home – gas cooktops have been linked to poor respiratory health
Increased efficiency – reaches cooking temperature more quickly thus wastes less energy. Induction takes 2.37 minutes to boil 1 litre of water, while gas takes 4 minutes or more. This cuts the energy used in half for your cooking. Induction cooktops heat up extraordinarily fast, conveying energy to the cookware faster than any other method of cooking. (CHOICE)
When you change the temperature, this change is reflected immediately (like with gas), not gradually (as with a radiant ceramic element).
Since the element itself doesn't get hot, it's safe to touch unless you've had a hot pan on it for a while.
Most induction cooktops have automatic switches that detect when there's nothing on the element, meaning less energy is wasted from leaving them on.
Their flat surface means induction cooktops are a breeze to clean.
Because the cooktop surface itself doesn't get hot, spills onto the surface are less likely to burn onto the surface.
CONS
The biggest issue is if you have a hearing aid you will hear the buzzing of the magnetic force working. Generally, you may also notice some noise when cooking with induction.
If you have a pacemaker you need to follow this advice: Pacemakers are small electrical devices that regulate electrical activity in the heart. Anything that produces a strong electromagnetic field can interfere with a pacemaker. Induction hobs do generate electromagnetic fields, so keep a distance of at least 60cm (2ft) between the stovetop and your pacemaker. https://www.bhf.org.uk/informationsupport/heart-matters-magazine/medical/ask-the-experts/induction-hobs-and-pacemakers
You need to make sure your cookware is suitable for induction cooking and may need to replace your pots and pans if they're not suitable.
Induction cooktops often require more work when it comes to installation.