Beyond the sleek aesthetics of an induction cooktop, there’s a lot more to love. Induction cooking is highly efficient which generally leads to faster heating and quicker meals, it’s easier to clean than standard cooktops, and is exceptionally responsive temperature control.
How does induction cooking work?
The induction cooktop is actually an electric cooktop that uses a copper coil underneath a ceramic-glass surface which generates electromagnetic fields to react with cookware. The induction process heats pots and pans directly, using cookware as its own source of heat, instead of heating from coil to cooktop to the bottom of cookware, as conventional electric cooktops do.
What are the benefits of induction cooking?
- Induction cooktops are easy to clean. With cookware being the source of heat, induction cooktops stay cooler than gas or electric, which can result in less burned-on spills and splashes.
- Induction cooking is environmentally friendlier. According to the U.S. Environmental Protection Agency (EPA), an induction cooktop is about 5-10% more efficient than conventional electric resistance units and about 3 times more efficient than gas.
- Quicker meals on your table. Induction cooktops can be up to 85 percent efficient in transferring energy directly to the cookware, creating a highly efficient system. As a result, this efficiency generally leads to faster cooking times.
- Improved temperature control. Since induction cooking relies on a current that creates an electromagnetic field, raising or lowering the temperature enables you to adjust the temperature faster than on an electric or gas cooktop.
- Thorough, even heating. Because heat is created from within the cookware itself, scorched food and splattering is minimized with even heating.