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.
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
- 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.
- 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.
- 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.
- Place your pot onto the induction cooktop. The cooktop will sense the iron content in the pot and start to heat it up immediately.
- 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
- 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.
- 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.
- 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.
- 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.
You may want to learn more about Ceramic Cookware, go to Ceramic Cookware website.