Induction Cooktops: Are They Better Than Traditional Stoves?

19 April 2016
 Categories: , Blog


Today's consumer wants high-end appliances that operate quickly and seamlessly. Induction cooktops have become a popular choice for appliance users thanks to their quick-heating elements and safety features. If you're in the market for a new stove, induction cooktops could be an ideal choice. For the true foodie, it could be a real game changer. Here are some of the features of induction cooktops so you can decide if this new appliance will work for your needs.

How Induction Works

A traditional cooktop uses either gas or electric heating elements that slowly heat up to get water boiling and make pans nice and hot. Induction is different because it uses an electromagnetic field that starts heating almost instantly. The electromagnetic component is activated as soon as metal like iron or steel touches the surface. Water can start boiling in significantly less time than it takes using a traditional cooktop, which can help save you time and make cooking more pleasant. As an electrical current runs through the magnetic field, the iron molecules within the element are activated, creating heat almost instantly.

Benefits Of Induction Cooking

Flat stovetops can be dangerous, particularly with small children around. Fires can start if you place a shopping bag on a hot flat top stove, and you run the risk of accidentally placing your hand on the hot surface. With induction cooktops, you can put your hand directly on the element even when it's turned on and you won't get burned. It is only activated when metal touches the surface, eliminating the risk of fire or burns. Induction is also much more energy efficient since there's no need for natural gas and it uses significantly less power than a traditional electric cooktop. The quick heating also uses less energy since you won't have to keep it turned on for as long.

Cooking Tips When Using An Induction Appliance

For those who love to cook, using induction can take some getting used to. Since the heat radiates directly from the surface, pans should be completely flat on the bottom or else the heat won't spread throughout the surface of the pan. Rounded bottom pots and woks may not heat up as well either. Taller pots can also be an issue. That's because the heat is applied directly to the surface it touches, resulting in cooler temperatures the higher you go. For cooks who enjoy lifting their pans off the stove as they prepare their meals, it's important to note that as soon as the pot or pan is removed, the heat stops. With some tweaking and a little practice, induction cooktops can be an exciting new way to cook that's new and innovative. 

Contact an appliance store, like Ray's Appliances or a similar location, for more info and tips.