Why is the pan important? Induction cooking involves the use of magnets that enable heat to be transferred directly to the pot or pan. In traditional cooking lots of heat is “wasted” by heating elements, stove tops, and by heat escaping around the cooking vessel. Not so with induction cooking, as the heat is generated by magnetic induction directly to the vessel.
Since the cooking is accomplished through magnets, it makes sense that the pot or pan must be magnetic. Finding a suitable pan like samsung induction range was harder than I thought. I believed that any old steel cookware would do the job, but I was wrong. I found out that not all steel is magnetic. What about aluminum cookware? Forget about it! Finally I went to a local cookware store, armed with a kitchen magnet, and located just the pots and pans I needed. (If the magnet will stick to the bottom of the pot or pan, you can use it for induction cooking.)
Armed with the proper pots and pans I went to work cooking various items. All I can say is that the Avant-Garde Induction Cooktop is amazing! I felt like I was working with magic. The boiling time was literally half the time required for a regular electric stove top. Not believing that this was really true I performed a non-scientific test. I started to boil water on both the Avant-Garde Induction Cooktop as well as my electric range at the same time. The soup on the induction cooktop was ready to serve by the time that the water on the stove had just started to boil.
How They Work
Induction stoves have coils made of copper that function as a burner, so to speak. When you turn on the burner eye, the coil receives a high-frequency electromagnetic charge. When you sit the cookware on top of the burner, the electromagnetic charge connects to the metal on the bottom of the cookware through induction, transferring heat to the bottom of the cookware and to the interior sides of the cookware. As a result, whatever is inside of the cookware gets heated.
Benefits and Advantages
The induction cooking process represents one of the more recent advancements in residential cooking appliances. The ability to heat the cookware only, and not the stove, through induction, represents an innovative approach that brings science and technology out of the laboratory and into kitchens for everyday cooking applications. Induction cooktops also satisfy the demands of today’s busy homemakers. They cut down meal preparation time because they cook foods quicker than gas stoves and conventional electric stoves. They are often referred to as “cool touch” stoves because the stovetop surface stays close to room temperature. The fact that heat is only generated to the cookware is also a safety advantage. You don’t have to worry about anyone touching a hot cooktop and being burned. You may also need a meat slicer along with induction cooker to make your cooking easier. So read the meat slicer reviews here.
Induction stoves only work with the right kind of cookware, which must be made of ferrous materials, meaning that it contains iron and has a magnetic bottom. If the cookware does not have an iron-based magnetic bottom, the stove will not generate the electromagnetic charge because it has nothing magnetic to “connect” with on the bottom of the cookware. Cookware made of cast iron and stainless steel is the best type of cookware to use with an induction stove. Coated cast iron, along the lines of brands such as Le Creuset, is recommended versus traditional, heavy cast iron cookware, which can scratch the ceramic glass surface of the induction stove cooktop like slide in induction range.
Cookware Differences Compared to Other Smooth Tops
Halogen and radiant smooth-top stoves require cookware with a magnetic bottom. However, with induction stoves, the insides of the cookware must be magnetic as well. Stainless steel cookware must be stainless steel inside and outside, not just on the bottom. If stainless steel cookware is clad with aluminum on the sides or interior, it will not work on an induction stovetop. Most manufacturers will label the cookware “induction ready” or words to that effect. Aluminum, glass and CorningWare-style cookware will not work on induction stoves because they will not enable the stove to generate an electromagnetic charge.