Introduction to Induction Cooking

This technology, preferred by many professional chefs, is far from new. It was first introduced to the world at the 1933 World Fair in Chicago but was far from a perfect technology at that time. Induction cooking eventually caught on in Europe and has taken off here in the US market.

What is Induction Cooking?

Induction heating is a process that uses a coil of copper wire within the cooktop to produce an electromagnetic field, which in turn heats up either an iron or stainless-steel pan. The general rule of thumb is that if a magnet sticks to the pot, it can be used for induction cooking. The electromagnetic field created by the coil creates, or induces, a small electrical field within the pan. Because iron is a poor conductor of electricity, the energy from the electric current gets converted into heat rather than moving around in the pan (and don't worry, the electricity isn't enough for us to feel, let alone do any harm).

But what does that mean for you? With this technology, it isn't the cooktop that heats up, but the pan itself. The stove will carry some residual heat even after the pan is removed but should be safe to touch or clean shortly thereafter, typically 3 to 5 minutes. Compared to other stovetops that produce heat through the stovetop itself, this is a much quicker cooling period.

In addition to the extra safety of induction cooktops, the process of induction is also able to heat the pan much more quickly than conventional cooktops. Aside from the benefit of having the coil heat the pan directly, because of the electrical current, the pan itself heats up faster than other stovetops. In one test, when compared to electric and gas burners, the induction cooktop was able to boil water in just 4 minutes, rather than 7 and 8 minutes, respectively.

Because induction cooktops can reliably reach and hold specific temperatures, you can set the stove to reach, but not exceed, a simmer or a rolling boil. No more stepping away for a minute, only to come back to your spaghetti frothing out of the pan. This feature is especially useful for those recipes that require you to reach and maintain a very specific temperature, which can be difficult when all you have to work with is a knob.In addition to the extra safety of induction cooktops, the process of induction is also able to heat the pan much more quickly than conventional cooktops. Aside from the benefit of having the coil heat the pan directly, because of the electrical current, the pan itself heats up faster than other stovetops. In one test, when compared to electric and gas burners, the induction cooktop was able to boil water in just 4 minutes, rather than 7 and 8 minutes, respectively.

As you can see, there are a number of reasons buying an induction cooktop can make your kitchen a better place to cook. Here at Kelly's, we have many different induction cooktops for sale, coming in various shapes and sizes. So, if you're looking to upgrade your kitchen by way of a time saving induction cooktop, come see what we have to offer here at your local Kelly's Appliances.