Better Induction Cooking Through Science

If you think gas and electricity is the only way to cook, think again. Induction cooktops are masters of the subtle changes, fast, enough to melt the butter and chocolate, but strong enough to carry six glasses of water to boil in just three minutes.

Although the technology has been popular in Europe, it is almost unknown in the US, however, it seems that falling prices and ever growing consumer awareness could eventually help the superior technology gain a foothold.

Better Induction Cooking

What is induction?

Induction is essentially unique in that it uses electric energy directly to heat pots and pans. Meanwhile, gas and electric cooktops indirect heating, using a burner or heating elements to heat the cookware from below. Radiation is energy that is then put into your food.

Induction cooktops are not using burners or heating elements below the pan. Instead, they use a variety of magnetic stimulation of iron atoms to generate heat in the pan.

As you can imagine, it is more efficient to heat best ceramic cookware sets directly than indirectly. Induction can provide 80-90 percent of its electrical energy from food in the pan. Compared to gas, which converts a mere 38 percent of its energy, and power, which can only manage about 70 percent.

That means not only induction cooktops heat up much faster, but their temperature control is also far more accurate. “This is an immediate reaction in the kitchen appliances,” Robert McKechnie, director of product development at Electrolux said. “With radiant you do not get it.”

Induction can provide 80-90 percent of its electrical energy from food in the pan, compared with natural gas, which converts a mere 38 percent of its energy.

Induction cooktops can achieve a wide temperature range, and they take less time to boil than electric or gas counterparts. In addition, the cooktop surface remains cool itself. You do not have to worry about burning your hand on a burner that is cooling down, and it even can place a paper towel between the hot pan and an induction burner to keep the oil splashing on the cooktop.

In fact, on almost all counts, touch faster, safer, easier and more effective, or gas or electricity. And yes, we do have data fully laboratories to support the claim.

Why is it better?

At, we have rigorously tested the majority of the top-selling cooktops and ranges on most touch models on the market, including.

In our laboratory, we record the time it takes each burner to bring 48 ounces of water to boiling. Among all our gas ranges have been tested, time to boil average 8 minutes, 34 seconds, while the average radiant electric cooktops 5 minutes, 47 seconds. But touch is clearly the king of speed, averaging a blistering 3 minutes, 7 seconds.

During the testing process, we have also compiled data on the temperature range of gas cookers, electric, and induction. On average, induction cooktops maximum temperature reached 665.5 ° F, 428 ° F compared to gas. While radiant electric cooktops can get hotter, 741.8 ° F average-they take a lot of time to cool down when switching from high to low temperatures.

Induction ranges have no problem cooking low and slow, either. Turn down an induction burner, and average-it will go lower 100.75 ° F. In comparison, gas cooktops, which can only get down 126.56 ° F.

While we recognize that electric radiant cooktops can also get low 92.2 ° F, they lack the precise temperature control necessary for more delicate tasks. For induction, that is no problem.

See, while the sensor may not be the average of the highest temperatures and the lowest, its direct thermal unchanged, so you will not be surprised by burnt food.

You also will not have to spend a lot of time cleaning. Since the cooktop itself does not get hot, it’s very easy to clean. “You do not get a lot of food on the grill while you are cooking,” said Paul Bristow, product manager at GE cooktops said Appliances. See here []

How Induction Stoves Work: How the Heat Happens

Induction cooktops use magnetic power, wires, resistance and high frequency lines to fry eggs at warp speed. Here’s how they work.

How Induction Stoves Work

1. Electric current

A magnetic field generated by a 240-volt, 20-amp-to-30, from 20 to 75 kHz frequency electric current from a 40- or 50-breaker amp through a copper coil.

2. Magnetic field

The magnetic field acts as a bridge, linking the copper coil currents in the eddy currents induced in the ferromagnetic cookware.

3. Eddy currents

Other magnets distributed randomly pull electrons in an appropriate direction. From the frying pan set into motion of electrons of the organization known as eddy current. The flow of heat generated in the pan wall.

4. Joule effect

Resistance to electron flow is higher in comparison with copper cookware. Increasing resistance heating, as James Prescott Joule proved in 1841. The pan, to a physicist, merely an impedance.

5. Hysteresis

Friction between molecules and heat-IGBT result from a process called late. Both hysteresis and eddy current generates heat in the cookware. Efforts to determine the important role than has been known to cause debate among engineers shouted touch-cooktop.

Induction cooktops generate heat in the cookware itself. The process is described on the right is a more efficient alternative to heating by a flame or a resistive coil. Ninety percent by induction heating of food reaches across a wide range of electricity, 65 to 70 percent goes to food; gas, it is only 40 to 55 percent.