In some ways, preparing food on an induction cooktop is unlike any other way of cooking. Instead of heating a gas burner or electric resistance element, magnetic induction cooking uses electricity to produce a magnetic field. Within this field, iron atoms react to electric
current by vibrating at high frequencies. The resulting friction causes the object containing the iron—in this case, the pan—to heat up quickly.
In other ways, however, cooking with an induction cooktop is pretty much the same as using a traditional range. You still put ingredients in a pan and use heat to help mix their flavors and change their consistency. By itself, having a cool cooktop surface while the
pans are hot is little more than a novelty. The greatest benefits are in using the device, rather than in the results it produces.
Understanding Induction Cooking
A traditional electric cooktop uses a coil through which electricity passes. The coil is designed to convert electricity into heat. Like the filament in a light bulb or the element in a toaster, the coil can’t handle the entire current load, so it gives off excess energy in another
form.
An induction cooktop also uses an electric coil, but a different kind. This coil converts the electric current into a high-frequency electromagnetic field, to which ferrous materials react as if they are heating elements. Instead of shedding excess current, though, heat results from vibration of the atoms within those magnetic objects. Strictly speaking, electricity is passing through the pan, and resistance within the magnetic material generates heat. If there’s no ferrous material in the magnetic field, nothing gets hot.
The Biggest Differences
Cooks who are fond of natural gas ranges often mention the features they like best about it, at least compared to electric resistance elements. A gas flame is easier to start and stop quickly, and the cook can judge the amount of heat generated by the height of the flame. Those who prefer electric resistance cooktops mention their consistent performance
and safe fuel source, which is also a convenience in locations without natural gas service.
Both gas and electric resistance cooktops provide a hot surface, and the user places a pan on top of it to transfer heat from the cooktop, through the pan, to the food. An induction cooktop does not get hot by itself, but causes the pan to heat up. The pan itself becomes the heating element. This has several benefits; the most obvious is energy savings.
Because little heat is lost to the surface underneath the pan or to the air around it, the food is heated more quickly, and with less energy consumed. This transfer of energy from electricity to heat through induction is much more direct than either electric resistance elements or gas flames. Manufacturers estimate the energy efficiency of induction cooktops at 80 to 90 percent—far better than the 55 to 65 percent efficiency of electric resistance or gas cooktops.
Additional Capabilities
Underneath the glassy ceramic surface of an induction cooktop, a set of elements convert electric current into a magnetic field. The heat results when a cooking pan with magnetic properties is placed in that field. This means only ferric pans—those containing iron—will work with induction cooktops. Many of your current cooking pots and pans may still work, but those made of copper, tempered glass, aluminum, and other materials will not.
When there’s no magnetic material on the surface, it will be cool to the touch, even when it’s switched on. An induction cooktop only gets hot when heat is transferred from a pan to the cooktop. Because the pan and its contents are hot, you will still need to use care, but your risk of accidental burns will be lower.
Along with more direct heating comes greater control. Some induction cooktops include sensors that detect the size of pan being used, and can adjust the power as needed. The result is greater precision through finer adjustments, something any cook will appreciate.
Potential Drawbacks
Despite its efficient operation, an induction cooktop has a long payback period. That’s because most models cost three to four times as much as traditional electric resistance ranges or gas cooktops. As induction cooking becomes more popular, more manufacturers will offer these products, which should drive quality up and prices down. For the moment, though, the initial investment is high.
The other most likely problem with induction cooking is adjusting habits. New users have to set aside nonmagnetic pans, learn how unfamiliar controls affect cooking times, and remember to keep some items away from the cooktop. Aluminum foil, for example, will bond to the surface if it is in the magnetic field when the current is on.
Definite Advantages
An induction cooktop is as easy to install as one that uses electric resistance, and easier than one that uses natural gas. Models are powered by either 110 to 120 VAC household current or 220 to 240 VAC current, which is common for electric ranges, dryers, and some air conditioners. If you need to add a new outlet for an induction cooktop, make sure it has its own circuit—and hire an electrician if you’re not confident about working directly in the service panel. Once you have a power supply in place, induction cooking is plugand-play.
Although they are catching on, induction cooktops are still more common in other countries than in the United States. If you can’t find the model you want through a domestic distributor, you may be able to import one yourself. Of course, an imported model may not have certification from a third party such as Underwriters Laboratories. Check its specifications with your local building inspector to make sure the cooktop and your installation plans will meet code requirements.
Cooks who are accustomed to using gas ranges appreciate the ability to control the temperature quickly. They also value the high output of higher-end models for professionals and serious amateur chefs. Induction cooktops offer equally fast changes in temperature,
and comparable heating properties. Instead of measuring output in therms, however, the power of an induction cooktop is rated in watts. Natural gas also has some drawbacks, such as carbon monoxide and related combustion gases, plus potential health risks and explosion
hazards; induction cooking has none of these.
For now, induction cooktops may seem strange to traditional cooks. But just like microwave ovens, they provide results cooks want, and will only grow in popularity.
