Induction cooking. How exactly does it work and what are the benefits over gas or electric stove tops?
Even though it seems like some sort of sorcery or black magic, induction cooking works thanks to magnetic induction. A large coil of copper wire under the cook top surface transfers energy into the metal cooking vessel.
The magnetic field that’s generated through the wire produces eddy currents that excite the iron molecules and heats the pan directly. This turns the cookware itself into the source of the heat, meaning that an induction cook top on its own does not get hot.
This magnetic field that’s generated means that only metal that conducts magnetism will heat up on the range. That makes induction cook tops safer to use than gas or electric ranges.
Image via Yuppiechef
Though the copper wire conducts the currents to create the magnetic field, copper pots do not work on induction cook tops as they are not magnetic themselves. This is why only cast iron or pots that are 18/0 stainless steel work on induction cook tops. The type of numbered stainless steel indicates its nickel content, which gives steel its shine. As nickel does not conduct the necessary amount of magnetic energy, we made sure our pots were made from pure steel to work on all cook tops across the spectrum. Take a magnet with you when buying cookware to make sure it’s magnetic and induction capable.
Our Endurance® Stock Pot collection has a body constructed of 18/8 stainless steel with a bottom made from 18/0 stainless steel. The Endurance® Egg Poachers, as well as the Endurance® Multi-Cooker and Double Boilers contain the same construction so that all of our pans are induction capable while still working on other cook tops.
Though induction has been around since the early 1900’s, it never gained the popularity of its cooking counterparts. That doesn’t mean it’s not gaining in popularity. Last year, only 8% of households had induction cook tops. This year, that number has doubled to 16%, meaning it’s starting to gain on the more popular gas and electrical ranges.
So why choose induction?
The Pros of Induction Cooking
- Pans heat up quickly
- Temperature stays even and precise, even at low temperatures
- Energy efficient
- Easy to clean surfaces
- Good for precise cooking (custards, hollandaise, chocolates, candies, etc).
- Produces less waste and ambient heat
- Safer to use
- Easy to install and set up to use
The Cons of INduction Cooking
- Doesn’t work with all types of cookware
- Woks and other rounded pans don’t work on induction surfaces, as well as some tall pots and pans
- Pans must maintain contact with range to keep heat
- Not compatible with all cooking methods
- Ranges are expensive and not readily available everywhere
Whatever kind of cook top range you use, make sure that it’s compatible with your cooking methods and the pans you want to use for cooking. As for our pans, we’re compatible with every type of cook top.