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.
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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