Induction Cooking

Induction cooking is not only a more energy efficient and safe alternative to traditional gas and electric cook tops; the unique benefits of an induction range can actually change the way you cook.

To begin with, the more powerful induction stovetops can easily outpace traditional gas and electric stovetops when it comes to cooking time. In fact, according to a unit from Circulon, induction cooking time can be 50% faster when compared with a pan heated by traditional means. Two quarts of water take only 4 minutes 46 seconds to boil with this induction cook top, compared with times of 8 minutes 18 seconds to 9 min 50 seconds with traditional units.

Further, induction cookers are far more precise when it comes to cooking temperature, with adjustments resulting in almost instantaneous changes. It’s not hard to see how this could prevent burning or overheating of foods, and such precision may even result in new cooking styles as people become more familiar with the units, similar to how sous-vide cooking and advances in molecular gastronomy lead to the creation of foods impossible with traditional techniques.

Even now, restaurants enjoy using induction cookers because of their precise temperature control and added safety: the unit is safe to touch almost immediately after the pan is removed, and does further heat up the kitchen or damage nearby ingredients. Home cooks might consider using the added portability of induction cook tops to take messy meals outside or away from other foods. Why splash oil on a clean countertop or fry a pungent fish inside when the unit can be moved so easily?

The only potential drawback in terms of cooking technique is chefs who like to use a “pan-slide” technique when sautéing their food. Sliding over the induction cooker’s surface may cause scratching, but because there is no flame, a simple paper barrier can easily solve this problem.