Cooking: induction stove concept

Self-tutoring about cooking and cookware: the tutor mentions induction cooking.

The following is according to my understanding.

I was looking into ranges a couple months back, because our oven quit. Being about thirty years old, the legacy parts to fix it would have been prohibitively expensive to buy, so we decided to replace it. This was not an easy decision for me, but it seemed unavoidable.

I began researching ranges available nowadays: there was a lot to learn. One idea was about induction cooking, which I’d heard of years ago but had never seen.

An induction stovetop uses an alternating magnetic field to oscillate iron atoms in the cookware. The motion of the atoms is what transfers heat from the pan to the food.

Compared with familiar stovetop cooking – which one might call conduction – induction cooking is more energy efficient because heat is only generated in the pan rather than in a burner. Therefore, there’s less heat loss.

Theoretically, the pan will start cooking almost immediately once the cooktop is activated. Moreover, it seems cooking will stop almost immediately after the cooktop is turned off.

A salesman told me that so long as a magnet will stick to the pan, it will work on an induction stove.

Interesting, eh?

Source:

marthastewart.com

YouTube: Boulevard Home: Induction Cooking – The Pros and Cons