Induction Cooking - How Different is it?
Tuesday April 15, 2008
You've probably noticed that some of the newer cookware marketed today is featured for use with induction cooktops, that's because induction cooking is quite different that traditional cooking. It requires cookware that is constructed with certain materials. To learn more about induction cooking and what kind of cooking pots you would need to employ with this type of cooktop, read What is Induction Cooking?
Comments
Hi
you will find a good introduction to induction cooktops and induction cooking at induction-cooktop.com
the site looks at features, energy use and the cookware restrictions
An induction cooker uses induction heating for cooking. A conducting pot is placed above an induction coil for the heating process to take place. This type of cooktop does not work with non-conductive cookware such as glass.
Induction cookers are faster and more energy-efficient than traditional cooktops. Additionally, the stove top does not become dangerously hot; however, skin can still be burned if it comes into contact with the inside of the pot. Also, the induction cooker does not warm the air around it as other cookers do.
Since heat is being generated from an electric current induced by an electric coil, the range can detect when cookware is removed or its contents boil out by monitoring the voltage drop caused by resistance to the current. This creates possible additional functions, such as keeping a pot at minimal boil or automatically turning off when the cookware is removed.
you can go and see
http://www.go2better.com
Hi,
How do you fry with little oil over the induction cooktop. I have tried and what I try to fry always get burned in a few seconds.
Regards,
Rizal
Since induction just heats up the pan and not the burner, it would heat the pan consistently and completely. Cooking would be even and faster. So would have to adjust some of your cooking times and mostly reduce the heat till you adjust. Foods will come to a boil more quickly. When frying, it may not be that you need more oil, but less heat.