Do Induction Cooktops Cook Food Faster?

induction cook top stove

Induction cooking is safer for children because this is an electric type of cooking. Induction cooking uses a magnetic coil to heat the cookware; however the magnetic coil does not get hot, so children cannot get burned. These magnetic coils will cook food faster. These magnetic coils heat the cookware and food faster. Induction type cooking will not heat up the kitchen because they do not heat the air.

Induction cooking is also available in glass top stoves. The glass top will cover the magnetic coils that heat the cookware, however the glass top does not heat; making is safe for children and pets in the household. Glass top stoves are made of glass ceramic and this is a poor heat conductor, thus stays cool, offering less risk of getting burned, even after the cooking pan has been removed from the glass top. Researchers say that food cooks as much as 50 percent faster and when the cooking temperatures are changed, the change takes place on the spot. Spills are very easy to clean up and the energy savings for induction cooking is significant, because there is not waste of heat, nor is there any fears of radiation and the magnetic coils do not give off heat into the air.

Induction cooking requires a special kind of cooking ware such as ferromagnetic metal, or stainless steel or iron. The current in the magnetic coils is low voltage that enables the current in the cooking ware to heat the food faster. Cooking is faster with induction cooking because the coils heat only the cooking ware. If you are going to purchase an induction cook top you need to know that copper, glass, ceramics and aluminum cookware are useless in induction cooking. This is a small price to pay to save on cooking costs and safety.

The benefits of induction cooking are that it provides you with rapid heating of cook ware and food. It is high efficiency, saving on cooking costs. And, it is very safe for children. Parents must remember that metal utensils cannot be used with induction cookware, because the heat will travel up the utensil and into ones hand. And, if you should experience a power outage, the induction cook top will not power up.

How Do Induction Stove Tops Work?

induction cooktop stove

As a serious cook, I love the instantaneous heat level of electric induction cooking on my countertop surface. When I want to adjust my heat down to just a simmer, the elements immediately react and cool down to the proper setting that I requested. There seems to be no wasted heat with induction heating unit. When the element heats up, the heat is directly heating up my pan and the cooking time is started. My surface around my pan does not get hot, which to me is a safety factor when children are helping me cook. The only hot spot on the countertop is directly under my pan.

Cookware made of stainless steel and cast iron should be used on the induction cooking surface. The magnetic materials in these types of cookware are the only ones can be used with the induction elements. Most good cooks already have a supply of stainless steel cookware, just like those used in fine restaurants. Another great cookware set are pots and pans made of enameled steel, which work beautifully on induction cooking surface elements.

With the only heat being right under my pan, my whole kitchen stays a bit cooler. There is no wasted heat going out into my kitchen. The greatest feature of all using induction heating, is that when I have the children cooking with me and I turn the unit on, it stays cool until it senses at least a small pot on the surface. If my child leans on the counter to watch me while the unit it on he will not get burned. Only when there is a pot or pan on the induction element will it become hot. You would not be able to do this with a gas or electric stove. This safety feature alone gives me the piece of mind if I am forgetful and turn the burner on before having my pan ready to place on the induction heating unit.

Induction heating units are no thicker than a normal countertop. I do not have a big stove standing in my kitchen taking up space. My countertop electric cooking is a pleasure to work on and a great safety feature in my home. I do not worry about gas going into my home, or my kitchen being heating up while I am cooking.

But how does induction heating work exactly? Well, according to the inductionsite.com, “an induction-cooker element (what on a gas stove would be called a “burner”) is a powerful, high-frequency electromagnet, with the electromagnetism generated by sophisticated electronics in the “element” under the unit’s ceramic surface. When a good-sized piece of magnetic material–such as, for example, a cast-iron skillet–is placed in the magnetic field that the element is generating, the field transfers (“induces”) energy into that metal. That transferred energy causes the metal–the cooking vessel–to become hot. By controlling the strength of the electromagnetic field, we can control the amount of heat being generated in the cooking vessel–and we can change that amount instantaneously.”