Induction cooking has been around for decades, but it’s only in the last few years that the technology has begun to gain the prestige that has long lingered behind gas hobs.
“I think induction is finally here,” said Paul Hope, Consumer Reports editor for home appliances.
At first glance, the induction cooker looks very similar to the traditional electric model. But under the hood they are very different. While traditional electric hobs rely on a slow process of heat transfer from coils to the cookware, induction hobs use copper coils under a ceramic coating to create a magnetic field that sends pulses to the cookware. This causes the electrons in the pot or pan to move faster, creating heat.
Whether you’re thinking about switching to an induction cooktop or getting to know your new cooktop, here’s what you need to know.
Induction hobs share some of the things that parents, pet owners and generally safety conscious people appreciate about traditional electric hobs: no open flames or knobs to accidentally turn. The hotplate will only work if compatible cookware is installed on it (more on this below).
Like traditional electric models, induction hobs do not emit indoor pollutants that can be associated with gases and health issues such as childhood asthma. As more places consider legislation to phase out natural gas in favor of electricity with an eye on sustainable and renewable energy, induction is likely to appear in more home kitchens.
One of the most commonly cited benefits of induction is that the hob itself stays cold as the magnetic field acts directly on the cookware. It’s more subtle than that, Hope said. Heat can be transferred from the stove back to the ceramic surface, which means it can stay warm or even hot even if it’s not as scalding as a conventional electric or gas burner. Therefore, do not put your hand on a freshly used induction torch and pay attention to the indicator lights indicating that the surface has cooled down sufficiently.
When I started working in our food lab, I found that even experienced chefs go through a learning curve when switching to induction. One of the biggest benefits of induction is how quickly it heats up, Hope says. On the other hand, it can happen faster than you might expect, without the build-up signs you might be used to – like bubbles that slowly form when boiled. (Yes, we have a lot of cooked foods at Voraciously HQ!) Again, you may need to use slightly fewer calories than the recipe calls for. If you’re used to fiddling with other stoves to maintain a constant level of heat, you might be surprised that induction can keep a constant simmer. Remember that, like gas hobs, induction hobs are very sensitive to changes in heat settings. Traditional electric models usually take longer to heat up or cool down.
Induction hobs are also usually equipped with an auto shut-off feature that turns them off when a certain temperature is exceeded. We’ve come across this mostly with cast iron cookware, which retains heat very well. We also found that contact with something hot or warm (water, a pot just taken out of the oven) with the digital controls on the cooktop surface can cause them to turn on or change settings, although the burners won’t ignite without proper control. utensils being served or heated.
When our readers ask questions about induction, they often worry about having to buy new cookware. “In fact, you probably inherited a few induction compatible pots and pans from your grandmother,” Hope said. Chief among them is durable and affordable cast iron. It is also possible to use enamelled cast iron, which is commonly used in Dutch ovens. Hope says that most stainless steel and composite pots are also suitable for induction cooktops. However, aluminum, pure copper, glass and ceramics are not compatible. Be sure to read all the instructions for the stove you have, but there’s an easy way to check if it’s ready for induction. All you need is a fridge magnet, Hope says. If it sticks to the bottom of the pan, you’re done.
Before you ask, yes, it is possible to use cast iron on an induction hob. Heavy pans should not cause cracks or scratches (surface scratches should not affect performance) unless you drop or drag them.
Manufacturers tend to set prices for well-designed induction hobs, Hope says, and of course, that’s what retailers want to show you. While high-end induction hobs can cost double or more than comparable gas or traditional electric options, you can find induction hobs for less than $1,000 at the entry level, putting them in line with the rest of the range.
In addition, the Inflation Reduction Act allocates money to states so that consumers can claim tax breaks on home appliances, as well as additional compensation for switching from natural gas to electricity. (Amounts will vary by location and income level.)
Hope says that while induction is more energy efficient than older gas or electricity because direct power transfer means no heat is transferred to the air, keep your energy bill expectations in check. You may see modest savings, but it’s not a big deal, especially since kitchen appliances only account for about 2 percent of a home’s energy use, he said.
Cleaning an induction cooktop is easier because there are no removable grates or burners to clean under or around them, and food is less likely to burn and burn due to the cooktop’s cooler surface temperature, says Lisa Mike, the magazine’s executive editor America’s Test Kitchen Review. Manas sums it up beautifully. If you really want to put something on ceramics, you can even cook with parchment or silicone pads under the dishes. Be sure to check the manufacturer’s specific instructions, but dish soap, baking soda, and vinegar are generally safe to use, as are cooktop cleaners designed for ceramic surfaces.