Induction cooktops evolved from vitroceramic cooktops, as they are made of the same glass material. The main difference between both is how the heat is transmitted.
Induction heat is transferred through an electromagnetic field that is generated by the coil beneath the cooktop. It only heats up the bottom of the conductive pot.
Food can be heated up quickly and the heat stops immediately after the cookware is removed from the surface; which means precise temperature control.
Better temperature control results in speedier heating, especially when doing time-consuming operations like boiling water, which can be 50% faster in an induction cooktop than its gas and electric counterparts—keeping a steady temperature, leading to fewer spills and boil-overs.
ADVANTAGES OF COOKING WITH INDUCTION
• Heat Efficiency: 90% of the energy produced channeled into the pan itself, making induction cooking more efficient than traditional methods with up to a 70% reduction in energy consumption.
• FasterCooking: It simply takes less time to cook food because the pan heats up quicker. Since there are fewer steps involved in heating the cookware, it takes less time for the heat to get to the food—25 percent to 50 percent less time, on average.
• Easier to Clean: Smooth and flat surface, induction cooktop is easy to clean with no indents or crevices for food to fall into. Simple cleaners are usually enough to remove even the most residue.
• Safer Kitchen Environment*: Valuable features like child safety lock and automatic safety cut-out. Ideal for any home with small children: no flame means no grease fires, and no gas means no gas leaks.
• Full Control: Precise control of heat, with more temperature increments and better performance at very low heat settings
• No Wasted Heat: Induction only heats up the bottom of the pot when a suitable cookware is detected, this means that there is almost no heat loss, resulting in extreme energy efficiency.
DISADVANTAGES OF COOKING WITH INDUCTION
• Expensive to purchase:Although it has a higher entry cost, it will pay off in the long run as it uses 10% less energy than a vitroceramic cooktop.
• Required conductive cookware: Flat-bottomed cookware is ideal for a uniform heat distribution.
• Learning Curve: Induction stoves and cooktops can overcook food at first because they heat food faster than traditional cooking methods
TIPS FOR CHOOSING AN INDUCTION COOKWARE
Look for the ‘induction-compatible’ symbol at the bottom of the cookware, or use a magnet to test if it sticks to the bottom of the cookware; if it sticks, it’s compatible. Learn more in our blog post.
Bottom line: Although induction has a bit of a learning curve, we love the unbeatable features that come with induction technology. When comparing to vitroceramic technology, induction cooktops enable for faster cooking time, precise temperature control, do not waste heat and and take no time at all to cool down. Induction cooktops are also very easy to clean, and indisputably offer a safer environment than gas and vitroceramic.
Download the User Manual & SpecSheet HERE
This article aims to answer your questions about induction cooktops. If you're looking to buy a cooktop, check out the range of premium quality induction and ceramic cooktop available on Linärie Appliances. We provide quality and high energy-efficiency induction cooktop with 30-month warranty and various appliances to elevate your kitchen.
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