Induction Stovetops

“God will provide the victuals, but He will not cook the dinner”- Proverb

There are five primary ways to cook food in a home:

1. Fireplace cooking (rustic but fun)
2. Gas stove/oven (same principle as a fireplace but you control the flame)
3. Electric stove/oven (using the “waste” heat of an electrical circuit)
4. Induction (magnetic field)
5. Microwave (waves vibrate food molecules)

Of these methods only a Microwave cooks the food directly. Typically all other methods first heat a cooking vessel and the vessel then cooks the food. Think of the times you wait for a skillet to warm up or burn something because the pan is too hot.

In this post I want to discuss Induction stoves. My wife & I were looking at new stoves the other day and most of the stoves on display were Induction. Neither of us has ever used one. How do they work? [The numbers below match the picture]

1. The “burners” (or more accurately called the “elements”) pulse electricity through copper coils to create an oscillating magnetic field.

2. The field extends just above the element and into the metal of the cooking vessel. This creates an electric current INSIDE your pan/pot, which generates heat. Essentially the cooking vessel becomes an electric heating element.

3. The heat of the pan/pot cooks the food.

4. Nothing outside the cooking vessel is affected by the magnetic field.

In order for Induction to work, the cooking vessel must react to magnetism. That’s yes for iron and steel, no to materials like aluminum, copper, and Pyrex. If you’re not sure, try the magnet test. A vessel is ferrous (i.e. subject to magnetism) if a magnet will stick to it.

Induction Pros

• Heat faster with the fine control of gas cooking.
• More energy-efficient than traditional cooktops (90% vs 70% for electrical units)
• Safer. The hottest thing is the pan itself, not a flame or an electrical element which can be quite hot.
• Cleaner – ever try to clean a spill on an electric element? The induction element surface is perfectly flat and wipable.
• In Consumer Reports, 2008, induction appliances outscored gas and electrical ovens.

Cons

• Won’t be able to use your copper, aluminum or Pyrex pots
• Pot & pans need to have a flat base to make contact with the magnetic field. A rounded Wok won’t work so well. (I did read that China makes rounded induction elements just for woks!)
• Pans heat really fast! Say 10 seconds. This would normally be considered a plus but it also means you’re likely to burn some food until you get used to it. It is suggested that you always put some oil or liquid in the pan before turning on the heat – this will help buffer the heat.
• The Induction magnetic fields could interfere with a pacemaker or defibrillator.
• Metal jewelry like rings and bracelets can become hot if your hand hovers over an active element. Many modern induction units have sensors and only activate the magnetic field when a “lot” of metal is detected – a pot’s worth instead of a ring or bracelet.
• Noise – some induction stovetops have an internal fan to keep the electrical parts of the elements cool. Some pot and pans will hum or buzz on an induction stove.

Bottom Line

While there is no “flame” with Induction cooking you still have to take precautions. The metal pan will become hot and will still burn you. When you pick the pan up, the stovetop that was directly under the pan is still hot from the heat of the pan and needs a moment to cool before the stovetop is safe to touch.

Resources:
http://theinductionsite.com/
http://en.wikipedia.org/wiki/Induction_cooker