When you’re looking at traditional stovetop surfaces, you’ll normally see a gas flame or an electric heating element. However, there are other methods like induction cooking.
With an induction cooker, a current goes underneath the pot making an oscillating magnetic field. The magnetic field creates flux and an eddy current. The movement of this current creates heat. It’s necessary to use ferrous metal with an induction oven, one like cast iron or stainless steel.
A few benefits of the induction stove:
The stove will cool very quickly if there’s no pot to heat, as it works because of the interaction between the element and the pot.
You get a very exact temperature control which works quickly for chefs. There’s no waiting for the stove to heat up while chopping the last of the onions… when you’re on, you’re on.
This type of stove heating is space-saving. You don’t need to store gas tanks or have a large electrical source. Induction stoves are used often in food trucks.
The surface of the induction stove is easier to clean when compared to the traditional burner stove. It’s flat.
It’s cleaner than gas, since gas cooking distributes contaminants into the air, usually finding its way above the stove or in other places around the stove.
A drawback or two of the induction stove:
Since it’s reliant on the surface contact, only cookware with a flat bottom should be used on an induction stove.
The restrictions of the metal might mean a chance to go shopping for new pots and pans. There are some metals which conduct magnetic fields better than others.
Induction cookers have come down in price so that they can be used for the quick restaurant setting or other arena. They also eliminate the need for venting, making it a perfect option for some cooking environments.
