Induction Cooking Explained Series
Part 2 - Advantages of Induction Cooking

Induction cooking is very popular in Europe and Asia, and is rapidly gaining popularity in the Americas. As explained in part 1 of this series, Induction cooktops use an alternating electromagnetic field to directly heat the the cooking vessel. Cooking with induction has many advantages over traditional stovetop cooking techniques. This installment of the Induction Cooking Explained series will help you understand the growing popularity of induction by exploring some of these advantages.

Compared with traditional electric cooktops, induction cooktops:

• Heat more rapidly
• Respond more quickly to changes in power settings
• Are easier to clean
• Are safer
• Are more energy efficient
• Release less waste heat into the kitchen

Compared with gas cooktops, induction cooktops:

• Heat more rapidly
• Are easier to clean
• Are safer
• Release less waste heat into the kitchen
• Do not release exhaust gasses like carbon dioxide and carbon monoxide into the kitchen

It is useful to examine the reasons for some of the above-mentioned advantages.  Induction elements do not heat up; instead they heat the pot or pan directly. This is why induction cooking is more efficient than traditional methods, and also why induction elements release less waste heat into the kitchen. Also, because induction cooktops do not get as hot as traditional cooktops, they are safer. In addition, induction cooktops sense when a ferrous pot or pan has been placed on the cooktop, and only energize when such a vessel is on the burner. Finally, the obvious hazards of gas cooktops (open flames, potential gas leaks, and carbon monoxide emissions) are not present with induction cooktops.

One reason that many cooks prefer gas cooking over electric is that gas elements respond instantly to changes in temperature settings, whereas conventional electric elements take much longer to respond, due to the amount of time it takes for the element to heat up or cool down. Since induction elements heat the pan directly, induction cooktops are just as responsive to temperature setting changes as are gas cooktops.

Finally, the flat, unbroken surface of an induction cooktop is easier to keep clean than are the irregular surfaces of conventional electric or gas cooktops. And, although flat surface ceramic electric cooktops also have flat, unbroken surfaces, these cooktops reach much higher temperatures than do induction cooktops, causing spills and spatters to cook onto the surface. Such cooked-on spills are very difficult to remove. Because induction cooktops remain relatively cool compared to conventional flat-surface electric cooktops, cooked-on spills and spatters are not an issue with induction cooktops.

The numerous advantages of induction cooktops will make induction the first choice for many home and commercial cooks. However, induction cooking may not be for everyone; part 3 of this series explains several things you should consider before purchasing an induction cooktop for your home or restaurant.