Hey Appliance Fans,
Here’s a test: say “Induction Doctrine” five times as fast as you can and you’ll notice that it begins to sound like, “Induction is one of the most energy efficient and powerful cooking system on the planet”. Go ahead, try it.
What exactly is induction, Kieffer’s Guy?
I’m glad you asked! While we tend to think of induction as being the “New Kid On The Block”, the concept of harnessing heat created by magnetic fields has actually been around for quite sometime. In 1831, Michael Faraday published his Law of Induction which linked a connection between electricity and magnetism. Then, in 1865, James Maxwell expanded on Faraday’s findings. It wasn’t until the 1920’s that the use of induction became more feasible and was used in industrial applications rather than in the home. During World War II, the technology was used in submarines to cook the crew’s meals. There’s something about cooking with gas in an extremely enclosed environment under hundreds of feet of water that doesn’t exactly induce (get it!?) my appetite. Finally, in blah blah blah blah….
Wait, do we really want to know where it came from? No. Do we really want to know how ridiculously awesome induction cooking is? YES!
Electric vs. Induction
In standard electric cooking, the element heats first, then the element heats the cooking vessel, then the vessel heats
the food. Standard electric cooking relies on the pot or pan to help distribute the heat evenly. With induction, the electromagnet heats to the precise size of the cookware because it senses the dimensions of the pot or frying pan, etc. In short, induction cooking distributes heat more evenly than electric cooking. What is almost magical is that there is very little residual heat after turning the unit off because when the magnetic field is turned off, production of heat stops instantaneously. You’ll never have to worry about your cooking surface being hot well after you turn off your unit! Oh, and it’s more energy efficient than electric cooking too.
Gas vs. Induction
Induction will boil water faster than any gas burner because more energy is focused on the pot or pan instead of being wasted (unless you’re using a high-powerd 22,000 BTU open burner– it might be a tie). Ever notice how the flames from your burner encompass the pot instead of directing heat on the bottom of the pan? Any flame that circles around the edge is not hitting the pot, so it’s being wasted. With induction, the full power of the magnetic field is being directed onto the pan. Not around it. Being able to simmer is one of the main attractions to cooking with gas. With induction, you can achieve the same, if not better, results. In just a few seconds a raging boil will become a gentle simmer.
Drawbacks of Induction
I can’t say that they are any real drawbacks to cooking with induction. There is, however, a change in your cooking methods. If you want to char foods such as peppers, induction is not your answer. In addition, ferrous (iron-based) cookware must be used. Don’t know if your existing cookware will work on induction? We at Kieffer’s Appliances have developed, over years of research, a test. Put a magnet against the bottom of your cookware. If the magnet sticks, you’re good to go.
Once again folks we’ve come to the end of another blog post. Congrats! After reading this, I can guarantee that you are now a better person. Until next time!
-The Kieffer’s Guy