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.

Induction-Friendly Cookware Guide

Welcome to our guide induction cookers! Use it to search for information to help with induction cookers. We have a large selection of brands of cookware is compatible with induction cooktops. We also have a French-made tool that can make touch your cookware is compatible.

Induction-Friendly Cookware Guide

How does Induction work?

Induction cooking uses magnetic energy conversion, rather than a fire or electric elements to create a fast efficient way to cook. Easiy lot more quicky boiling water, temperature controlled, and basins to stay mostly cool while cooking. This revolutionary way of cooking is becoming increasingly more popular in a variety of kitchen.

What are the benefits of Induction cooking?

Energy Conservation: Induction cooking uses 90% of the energy is produced compared to only 55% for a gas stove and 65% for traditional electric ranges. Induction cooking provides a vibrant fast, faster than 50% of gas or electricity. stronger induction heating, and hot hotter and faster than gas or electric. (A typical induction cooktop is 84 percent effective, while an effective air mass only 40 percent, according to United States Department of Energy.)

Safety: The cooking surface stays cool even during the cooking cycle. Induction cooktops are extremely safe because there is no flame or heat exposure factor than gas or electric.

Easy to clean: The surface of an induction cooktop is not heated, so overflows and spills do not stick.

What cookware is compatible with Induction cooktops?

Not all pieces of cookware can be used on induction cooktops and stoves. Since touch technology uses the power of magnetism, the cookware piece itself must be magnetic and flat-bottomed. For this reason, pans made of aluminum, copper or glass, including Pyrex will not work on its own.

Induction cookware must be made of magnetic material on, such as cast iron or stainless steel from. mark completely coated cookware, such as All-Clad stainless steel, stainless steel and Le Creuset Mauviel stainless M’cooks the induction cooktops because their on from. Cast iron cookware is also working on touch, like Le Creuset Signature Gang.

If you are unsure if your cookware will work with induction cooktops, try sticking a magnet to your kitchen appliances. If it sticks, it should work; otherwise, most likely it is not compatible sensors. More information

How can I use non-induction compatible cookware with my induction cooktop?

To use the product with an induction cooktop, you will need and touch disc, Disc Mauviel like touch, to make these types of cookware induction compatible.

Place the sensor plate in the kitchen without having to touch compatible, such as aluminum or copper is not magnetic. The magnetic disk is to ensure that energy and heat will transfer from your induction cooktop to heat the food you are preparing.

*There is many articles in the SourKitchen website for cookware reviews.

The 10 best induction cooktops

The 10 best induction cooktopsIn the following pages you will find a collection of what I think is the best induction cookers my research has brought in recent months. I have built-in, portable and even two exotic range for you to browse.

What I want to tell you is that I am not an expert on this issue. Well, I am about this, but I’m not a person working in the industry touch technology. I’m just a woman of average families who love to cook.

Of course, cooking up a large part of my life I consider the source of this site and all beginning just because I need an extra burner in my kitchen during holidays.

This leads me to delve into the world of general induction cooktops because, quite honestly, I have not come across a more accurate, secure and enjoyable cooking anywhere else. In fact, I love my Max Burton so much that I am now in the process of seeking to replace the built-in gas cooktop with touch mine.

Because I do not work in the touch industry, you will find nothing but good, honest and straight to the point in the evaluation of information I’ve collected for you. Just think about my website as a place where you can finally learn all about touch, and maybe a cooktop that will suit your needs.

For Those of You That Don’t Have Much Time

I understand you may have skipped straight to this part of the text. After all, not many people around, who has time to sit down and read through an entire website. So, if you know what induction stove tops are all about, I added a comparison table for you. In this section, you will be able to see immediately which models have included, and if you are so inclined you can go straight to the consideration at the end.

If it’s Information You Need…

Although I have made it possible for you to buy a cooktop if you want, I do about you as much information as possible to make it easier for you to find what you are looking for.

  • How Induction Work
    I am particularly proud of this section on my site because it was a good deal of research. However, when you read the information I have included here are sure that the penny will drop for you like it did for me.
  • Vs sensor power
    In my research, I have come across so many people are confused about the power and touch. So, on this page you will find everything you need to know. Well, the sensor does not use electricity, but that’s not your cooking!
  • Vs air induction
    I can not give you information about the induction vs without including air power as well. As I said, I currently have a gas cooktop, but hopefully that will soon change. If you are thinking that gas is more efficient than induction, you’re in for a surprise!
  • What Cookware to use
    A lot of people turn their backs on induction cookers, because they think it means they will have to buy a whole new set of cookware. Touch without its limits, but as you can see from the information I have included here have more scope than you think.

Reviews on My Best Pick Induction Cooktops

I’m all about making the search as easy as possible for you, so below you will find my best pick for different kinds of development of cooktops.

  • Stove Top best touch for beginners
    If you are new to the world of induction cookers and wanted to know what it is all about, the Nuwave pic2 is your best bet. Matching cookware comes included with this baby, make it the perfect place to start.
  • Machine Induction Cooktop Best Overall (1 Burner)
    Of course, I had to include the Max Burton 6200 first in my list, because I have one of those! They are great if you want a burner for cooking indoors more, or if you have a power supply even you can use it outdoors.
  • Stove with 2 Burners best
    If you need more than one burner, but still want mobility, sensors True S2F2 double burner is a great choice. And the great thing is that you can also buy it as a model is built-in!
  • Best Built-In Cooktop
    Do not tell your mother PHP960DMBB 5 burner GE built-in cooktop third in my list because she obviously thought it should be first. After spending most of his adult life in anything but touch, she now cooks protect this with his life!
  • The best range with induction
    OK, so this is a range of uses induction cooktop and not just one, but it has been on my list. GE PHB925STSS has some advanced features that I’ve come across. Just check the options perfect turkey!

More information, Hints and Tips

I have found that keeping an induction cooktop is as easy as “pie”, however, if you are new to the touch or still use a traditional glass cook top, see this page some really handy tips.

You can still be a bit skeptical of touch technology, and I can understand that. This is why I have added to this page with cooking demonstrations, where you will see exactly how electromagnetic waves will heat your meals.
And for those out there who have more technical minded, you might be interested in how these cooktops are made so I also added a video on it as well.

Now if you’ve done some research on induction stoves, you may notice the cooktops come in a large range of prices. If you want to know why, I have an answer for you on this site.

You can go to here for more details about ceramic cookware.

A Final Few Words

After all the research I did, I know how the induction cooker has been met with some sense of doubt. But, I speak from experience and months worth of research when I tell you this is the way forward if you want a safe, easy and clean way of cooking. Of course, you should still make your mind, but I just wanted to pass on what I’ve learned, and also to let everyone know how amazing I think that touch technology is.

Advantage and Disadvantage of Induction Cookware

Advantage and Disadvantage of Induction CookwareIf you have to go directly to this page on my site without reading the web page – I forgive you. I know that not everyone has the time to read through a lot of text to find the information they are looking for, and that is why the other piece of information I decided to add this page to my little creation.

You at least have to know that my site is basically a set of evaluation induction cookware. However, as with everything in life there are advantages and disadvantages for any product. Because I’m an ordinary man (well, some may say no, but that’s another story), I’m not in the business of trying to sell you something you may not need.

Although my review is based on induction cooktops, it is only fair I point out the pros and cons in case you still have not decided if this is the way forward for you in the kitchen.


So let’s start with the good stuff.

  • When you use a cooktop that works with touch, you get instant heat. Now you may think that you have to get that gas, but it will not surprise you to know that induction cooktops can heat a pan of water and gas more quickly simply because of the technology they use.
  • At the same temperature for this time, you will also find the touch technology without waste. You will see induction cooktop heats only the cookware and not the entire surface. In fact, the type of cooking techniques are up to 70% more effective than either conventional electric or gas.
  • Safety is an important consideration when you’re cooking, especially with children around, and this happens to be one of my favorite features with the touch. When you take the pan off the stove, the unit will automatically shut down, and in most cases, you can touch seconds later scored without burning yourself.
  • This safety feature is also great when you are cooking because as anyone with children will know, they can get a little curious when you are putting together a delicious dinner. If the little finger happens to touch the cooktop, they will not be burned.
  • Cleaning a chef can be one of the biggest headaches, and I speak from experience with this one. With traditional hobs, electric or gas that is impossible to avoid these foods are baked on the surface. Not only that, the traditional gas cooktops are many places where food can hide. With an induction cooktop is not the case here. Food can not become baked on the surface because of the cool, clean and can be as easy as wiping it down with a damp cloth.
  • Look for some very important, and although the last on the list of priority deserves mention. Induction cooktops have gone a step further in design, and many of them blend into the decor of your kitchen seamlessly. It is not the most important point to mention, but if you spend time in the kitchen with a nice environment to work in really helps. Well, I think how.


Now I have dealt with the good stuff, it is time to tell you about a negative number with the touch cooktops.

  • Induction cooktops will cost more to purchase than traditional electric or gas. However, you have to think about the technology that goes into building them. You also have to consider how faster you can cook any dish, no matter how complex. Add to that the savings you can make on your energy bill, and chances are your initial outlay will pay for itself.
  • Kitchen appliances is a problem I go through all the time, and a lot of people think they will have to buy a whole new set of pots and pans. The problem is that not everyone understands that all you have to do is ensure a magnet will stick to the base of your cookware. If yes, it will work with touch. However, there are instances when you will have to replace some items.
  • Electricity can be a bit of a problem. If you have an outage for some reason, you can not cook (unlike gas). Also, you must make sure you are careful when looking at the capacity of any induction cooktop offers you, especially if it has more than two burners. Some models are only capable power evenly distributed, so if you are using the train on the total capacity of 1800 you will receive 900 per burn. That said I had the comments from manufacturers have solved this problem.

Now that you know all the pros and cons, I’ll leave it to you to decide if you think that the induction cooking technology is right for you. Of course, you are more than welcome to have a reconnaissance on my site to see what’s on offer.

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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