Induction cooking is not a new technology, but it has become a very popular method of cooking for both professional and no professional chefs. Induction cooktops were very expensive and only used in commercial settings. With technology always improving, the cost of induction cooktops has decreased dramatically. They are still a little more expensive than traditional gas and electric cooktops, but the savings in energy cost will make up for that.
Convection cooktops are made of ceramic. Underneath the ceramic are coils of copper. When an electric current is applied to the copper coil, an electromagnetic field of energy is produced. The electromagnetic energy passes through the cooktop to the bottom of the cookware and causes the iron molecules to vibrate almost 50,000 times per second and the friction between the molecules produces the heat.
The bottom of the pan must contain some iron content for the cookware and the technology to be effective. Steel and cast iron cookware are effective for induction cooktops. Pyrex, glass and aluminium will not absorb the electromagnetic energy. However, an electromagnetic disk placed under a non-magnetic piece of cookware will allow that cookware to work. The best way to determine if cookware has metal content is to place a magnet on it. If the magnet sticks, the cookware is metal and if the magnet does not stick, find another piece of cookware of use the proper disk when cooking.
Induction cooking cooks faster and uses less energy than gas or electric. Induction cooktops also have a built in safety feature. If the cooktop is accidently turned on, no heat will be generated unless the appropriate type of pot has been placed on the coil. Induction cooking also allows the cookware to heat evenly, making the cooking process more efficient.
An induction cooktop can replace a traditional cooktop of the same size. The heating elements are different sizes to accommodate different size pots and pans. The cooktop is easy to clean, as it is a solid surface, making clean up after every meal pleasantly quick and easy. Induction cooktops often come with a bridge element to connect two individual heating elements to accommodate a large pot or pan.
The cooktop, being made of ceramic, is subject to breakage if something heavy is dropped onto it. The cooktop could become scratched if a rough-bottomed piece of cookware is slid along the cooktop. Two ways to avoid scratching the cooktop, in addition to always being careful, is to place a piece of parchment paper under the pan when cooking or sanding the bottom surface until it is smooth.
For further information contact Mark Brown Electrical on 1300 72 7798.
