How to Cook With Induction Cookware

Induction cooking is gaining popularity due to its more economical pricing, additional selections, and environmental friendly operating. Induction cooking is more cost and energy efficient than cooking on either electric or gas cooktops. Induction cooking involves an electromagnetic field that when touched to induction cookware generates heat in the cookware. The actual cooktop does not get hot except where the cookware is sitting.

How to Cook With Induction Cookware

Precise cooking is accomplished with the ability to change temperature or power levels without response times. The change is instant. Little heat is wasted because the cooktop is 83 percent energy efficient. With increased cooking times, it costs only pennies to cook a meal. Induction cooktops are plugged into a standard household outlet.

Water can be boiled and oil heated to cooking temperature in only a few seconds. You can fry, stir-fry, sauté, warm, or boil your food depending on the power level or temperature level needed. To boil water you would set the power level high. However, if a dish required cooking at a particular temperature you would use the temperature mode to set the appropriate level.

Induction cooking does require special cookware which can easily be purchased if you don’t already own some. Stainless steel and cast iron are two examples of induction cookware. As a general rule, if a magnet sticks to the bottom of the pot or pan in can be used on an induction cooktop. The bottom of the pan should be at least four inches in diameter to operate properly on most induction cooktops, including the Duxtop Induction Cooktop.

The Sensor touch cooktop provides a truly enjoyable cooking experience with its convenient, simple operation. With only the touch of your fingertip to the control panel you can make any changes to your cooking. No more stickers peeling off, corners rolling up, or unsightly appearance after just a few months of use that you often see with sticker control panels. The Sensor touch is durable and steady for years of use and cleaning. The sleek, elegant design makes the induction cooktop a welcome addition to any kitchen.

Induction cookers work by using a copper coil to transfer an alternating current through a glass cook top to a cooking vessel. The current heats the cookware that sits on the cook top, which acts as a neutral conduit. The cook top does not retain or transfer heat. Although several metals conduct electricity, the permeability of iron makes it the ideal substance to facilitate induction cooking.

Things required to do

  • Induction-ready cookware

Steps to cook

Acquire cooking equipment compatible with an induction cooker. Cookware must have a high iron content at its contact point with the induction cooker’s surface to function properly. Stainless steel and cast-iron cookware respond well to induction cooking, and the density of the latter promotes even heat distribution and retention. However, since the ferromagnetic properties of stainless steel cookware vary among manufacturers, use a common magnet to indicate if a piece of cookware is suitable for induction cooking; an induction-ready pot or pan will readily attract a magnet.

Control the heat. Certain cooking techniques must be modified for ideal results. For instance, the classic sauté method, which involves lifting of the pan and tossing its contents so all the food’s surfaces receive heat, will not produce the same results on an induction cooker. The moment a pan loses contact with the induction cooker’s surface, the transfer of heat ceases, so contact must remain constant. In the case of sautéing, a spoon or other utensil should be used to mobilize the contents of the pan.

Monitor a food item’s response to induction cooking. The rapidity and uniformity of heat transfer via an induction cooker shortens cooking times. For instance, two quarts of water reaches its boiling point (212 degrees F) in four minutes and 46 seconds; the same amount of water takes as much as nine minutes and 50 seconds to reach 212 degrees F on a traditional cook top.

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How to Use and Clean Induction Cooktop

Induction cooktops are the fastest-heating cooktops that you will find. When you turn on your magnetic induction cooktop, electricity passes through the magnetic elements under the cooktop’s surface. When this happens, a magnetic field of energy forms that then heats up the pan that is sitting on the cooktop. Induction isn’t new but it isn’t widely used right now. Restaurants and cooking schools are starting to make the switch to this type of heat and it is a top seller for industry leaders like Gaggenau, Kenmore, and Viking.

How to Use and Clean Induction Cooktop

There are a lot of advantages to using magnetic induction cooktops. First, they are breaking records for the speed that they bring 6 quarts of water close to boiling. The heat that is emitted is even and liquids simmer perfectly. The cooktop stays much cooler than a conventional cooktop which means no burned flesh, no burnt on spills and less heat loss which leads to a very hot kitchen. A huge safety feature is that induction elements turn off automatically when the magnetic pot is removed from the burner, even if you don’t want them to. So this greatly reduces the chance of having a cooking related fire in your kitchen.

How to Use it

An induction cooktop uses an impressive technology. The only part of the cooktop that heats up is the part that touches the pan. This means that you can place a pan on one-half of the cooktop and ice cubes on the other half; the ice cubes won’t melt. It greatly reduces the incidence of severe burns, and it helps save energy.

Things required to do

  • Pans with iron


  1. Get the right type of pans. Induction cooktops require a pan with some iron in the bottom. The energy passed through the cooktop is transferred to the iron, which heats up the pan.
  2. Test out your old pans if you don’t want to buy new ones. To test your pans for iron, put a magnet on the bottom of the pan. If there’s enough iron in it, the magnet will stick. Otherwise, you will need to buy new pans.
  3. Turn on the induction cooktop. Each model will have slightly different directions, such as pushing a power button or turning a knob, so check your owner’s manual.
  4. Place your pot onto the induction cooktop. The cooktop will sense the iron content in the pot and start to heat it up immediately.
  5. Time your food appropriately. Induction cooktops are more efficient, meaning your food will cook faster. For example, if something usually takes about 14 minutes to cook on a standard cooktop, it will generally only take about 12 minutes on an induction cooktop.

How to clean it

Induction cooktops are made of glass; special precautions need to be taken when cleaning the surface. Use only cleaners and cleaning pads specially designed to clean glass cooktop surfaces.

Things required to do

  • Ceramic cooktop cleaner
  • Ceramic cooktop cleaning pad
  • Paper towels
  • Ceramic cooktop scraper


  1. Clean the induction cooktop daily by applying a few drops of ceramic cooktop cleaner to the induction cooktop surface. The owner’s manual provided with an induction cooktop may identify manufacturer-recommended cooktop cleaning solutions.
  2. Using a paper towel or cleaning pad designed for glass cooktops, spread the cleaner across the cooktop surface. Use a dry paper towel to remove the cleaner from the surface.
  3. Remove spills and burned-on residue by first allowing the induction cooktop surface to cool. Place the ceramic cooktop cleaner directly on the spill. Use a ceramic cooktop cleaning pad to scrub the area clean. Repeat as necessary to remove residue.
  4. Use a scraper designed for cleaning a ceramic cooktop to remove heavily burned-on residue. Make sure that the cooking surface has cooled completely before attempting to scrape off the residue. Use pressure to scrape off the residue. Then use the ceramic cooktop cleaner and cleaning pad to remove remaining residue.

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