| Get ready, a cooking revolution is at the kitchen door. | | | | respectively. In addition to efficiency, induction cooking |
| What the cell phone did for the telecommunication | | | | is the superior choice when it comes to safety issues. |
| industry, induction cooking is now doing for the food | | | | Because the cooking surface stays cool (i.e. room |
| industry. While the technology has been around for | | | | temperature) there are no more burned hands or hot |
| decades, in recent years it has been greatly improved | | | | pads and there is no open flame sending potentially |
| upon, already taking hold in Europe and Japan. There | | | | dangerous fumes into the air. Best of all, with the heat |
| can be no doubt that magnetic induction promises to | | | | focused in the right place, the kitchen--and the |
| be the most attractive cooking option on the market. In | | | | chef--stays cool and comfortable. |
| this article we will discuss how induction cooking works, | | | | But the real luxury of induction cooking-the things that |
| how it differs from electric and gas stovetops, and | | | | sets it apart as the Porsche of cook tops-is the |
| explain the advantages and disadvantages of the new | | | | precision and control it gives the chef. By varying the |
| technology. | | | | strength of the magnetic field, the heat generated in |
| Up until now, there have been two basic methods of | | | | the pot responds instantly. This means water boils in |
| cooking food. Both methods follow the same basic | | | | half the amount of time it takes electric and gas |
| principles. In the chemical method, a combustible | | | | stoves. Low temperatures work as well as high |
| material-such as wood, coal, or gas-is burned to | | | | ones-meaning you can toss out your double boiler! |
| generate heat; while the electrical method | | | | One experiment showed chocolate chips melting at |
| accomplishes the same thing by running a current | | | | such a low temperature they held their shape until |
| through a coil, or more recently, a halogen-filled bulb. (A | | | | spread with a spoon. Induction warmers are great for |
| third, oven-only option for generating heat needed for | | | | caterers as well, since they hold low temperatures and |
| cooking is microwaving, which generates the heat | | | | keep food warm better than any of the alternatives. |
| within the food itself.) Magnetic induction is a | | | | Unfortunately there are a couple big disadvantages to |
| completely different technology. | | | | induction stoves. For the pan to conduct energy it must |
| A crash course in basic physics explains how it works. | | | | be magnetic-that is, it must contain iron. Therefore, |
| When a conductor is placed in the presence of a | | | | cast-iron and steel pots and pans are necessary. Test |
| changing magnetic field, electricity is produced in the | | | | your cookware by passing a magnet across the pan. |
| conductor. The result is an electromagnet. In induction | | | | If the magnet sticks, the pan will work. Some |
| cooking, an electromagnet is placed under the cooking | | | | cookware, made with layers of aluminum and copper |
| surface. When turned on, an alternating current runs | | | | for distribution, will still work beautifully on an induction |
| through the electromagnet, producing a magnetic field. | | | | cook top, as long as the surface of the pan is steel. |
| A large metal object on the surface will pick up the | | | | The second disadvantage is unavailability. For some |
| current and generate heat. Voila! Now we're cooking! | | | | reason, induction cooking has been slower to take off |
| The biggest difference between induction cooking and | | | | in America than it has across the Atlantic. Therefore, |
| its counterparts is where the heat is generated. Gas | | | | it's still hard to find, and models are more expensive. |
| and electric stovetops produce heat on a burner. The | | | | (Prices start well above a thousand dollars.) However, |
| heat is then transferred, more or less efficiently, to a | | | | as the market increases, look for prices to steadily fall. |
| cooking vessel and its contents. In contrast, induction | | | | If you can't wait, there are several websites where |
| cook tops generate heat in the vessel itself, while the | | | | you can order an induction cook top and have it |
| burner stays cool. Since there is no transfer of heat | | | | delivered to your home. Installation is relatively easy. |
| from burner to pan, there is virtually no wasted heat. | | | | After using an induction cook top, it's easy to imagine |
| Studies have shown that induction cooking may be up | | | | the day when we will look back on electric or gas |
| to 90% energy efficient, compared to electric and gas | | | | ranges with the same astonishment and nostalgia as |
| cooking, which are 47% and 40% energy efficient | | | | we do grandma's old wood stove. |