Although similar to the burners with a smooth top, you cannot find burners under the surface of induction cooktops. The induction cooking process makes use of electromagnetic energy to directly heat pans and pots.
Heating cookware directly rather than indirectly which offers higher efficiency, as you might imagine. Induction can pass about eighty to ninety percent of the electromagnetic energy to the food you are cooking.
In comparison, gas only coverts about thirty-eight percent and electric can manage only seventy percent of energy to the food inside of the cookware. You can reach various degrees of temperatures with induction cooktops, and you can boil in less time than the gas and electric counterparts.
Let’s discuss more induction cooking and provide you a basic cooking guide for it.
The Basic Process
Induction cooktops do not require flames or gas to operate and are run using electricity. However, even though they need electricity to run, they are different from the regular electric cooktops.
These cooktops use electromagnetic energy to make the cookware itself heat up, so, the cooktops themselves do not increase in temperature. Not to worry about electromagnetic energy as it is safe to use here.
They do not increase the temperature of the air that is between the cookware and them. As a result, your kitchen remains cooler in terms of temperature, and there is less pollution compared to using other types of cooktops.
Proper Cookware for Induction Cooking
If you are just starting to work with induction cooktops, you might come to a point where you will find that the cookware is not heating up on the cooktop.
However, there is no reason to panic thinking that you broke the cooktop or it came broken. Because you need specific kinds of material in your cookware to be able to effectively do induction cooking.
What Material to Use
Since induction cooking is based on the use of electromagnetism, the cooktop will only work properly with the materials that magnets can affect. Ferrous metals like the cast-iron or some stainless steels tend to be ferromagnetic that are ideal for use with the induction cooktops.
What Material Not to Use
Glass, copper and aluminum cookware will not be effective. Besides, using some of the soft metals will often end you up with marks on your cooktop surface which are fairly difficult to get rid of, if not impossible.
How to Check the Material
Cookware nowadays are made using different combinations of materials, so, sometimes it is difficult to be sure if certain cookware will work well with the induction cooktop.
You can do an easy check to find out if your new or current cookware is right or not by sticking fridge magnets onto your cookware’s base. If the magnet sticks, you are on the green. But if the magnet falls off, it will be a problem for you.
The newer cookware will come with symbols saying Induction Ready on their packaging or labeling. So, you can look for that as well.
It’s not a dead end if your old and trusty saucepan will not work with your newly bought induction cooktop. Neither if you want to use a work that is round-bottomed but did not get a model that has a work zone which is sunken.
With an induction wok trivet or disc, you can easily use the unorthodox cookware you have, on the induction cooktop to get similar results as the electric ones.
Differences in Induction Cooking
Many of the methods we have been using unconsciously through the years will need to be thrown out when dealing with induction cooking based on the way these induction cooktops operate.
It can be quite tricky to cook on gas and electric cooktops since the heat on the cookware is not even all the time, especially when it comes to dealing with gas flame flicker. Also, maintenance of temperature needs a lot of adjustments to the heat’s intensity.
A regular hotplate or burner will keep on increasing the temperature of the pan, even if you turn the hit down to a low. Also, the heating process is very slow.
A lot of these aspects go away when you are working with the induction cooktops. The electromagnetic projection of the induction cooktop will penetrate the whole pan’s surface evenly. You will not be left with cooler or warmer spots, so, you do not have to move around the position of the pan as you cook.
Also, there will be no slow buildup of hotness since the temperature is precisely maintained. And the level will not change unless you change it yourself.
Using Induction Cooktops
It will take some time to get used to because the induction cooktops work fairly quickly and keep the temperatures even. So, they can cook way faster than the more traditional ways.
As a result, it is easy to burn or overcook the most familiar dish using the induction cooktop unless careful. So, fetch a clock and also, consider setting up the temperatures lower before you become comfortable with it.
Cleaning and Care
Induction cooktop’s cleaning process is fairly straightforward and simple. Using a regular spray of a good detergent and then wiping down will be enough, to begin with. However, you have to keep some things in mind for taking care of it long-term.
Try not to drop heavy things on the top of the cooktop as, even though the surface can be strong, it can break with enough pressure.
Use flat-bottomed and smooth cookware to avoid leaving scratches on the surface of the cooktop.
Avoid doing your chopping work on there and keep the magnetic items away from the surface which includes, kitchen foils, magnetic strips, and mobile phones.
Clean the spills up right away after cooking and avoid using cleaning materials that are abrasive since they can leave scratch marks.
Induction cooking is a fairly new technique that is being used nowadays for more efficiency and fewer expenses. This basic cooking guide will help you use to use the induction cooktops properly.