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While the induction plate heats only metal that has magnetic qualities. . . Butter wouldn't melt in my mouth. . . Kind of thing.
Although induction cooktops and conventional electric glass-tops look
similar – with a black glass surface, with knobs or digital touch controls
– and each can boil water – the physics is very different. And induction
cooking is cheaper.
I am not going to discuss gas operated appliances here. Maybe they are
great for camping – but indoors, in a small apartment? This is like having
a bomb in your kitchen.
So I will only be comparing electrically operated stove tops.
Conventional electric cooktops operate with a heat-producing element beneath
the glass surface. Electricity causes the magnetic element to generate
heat, and the heat transfers through the glass cooking surface to the pot
above, and heats up your pot – and hence your food.
By contrast, an induction cooktop generates electric pulses that transfer
directly into your pot.
This causes the pot to get hot without heating the glass surface. For
this to occur, your pot has to be magnetic for the cooktop to do its job.
Magnetic elements don’t produce the heat, themselves.
The heat is created from within the cookware itself; as soon as you remove
it from a hot plate, the heating stops.
So. Cook your food without the
cooktop getting as hot as it would on a normal electric cook-top.
Your Compact LifeStyle Guide
Introduction to Compact Living
Guide to Small Apartment Living
Choose Appliances That Fit
Best 'Must-Have' Appliances
Enjoying a Compact Lifestyle
Benefits of Buying Top-Grade
If You Have to Pay For It
Energy-Efficient Appliances
Energy Saving vs Time Saving
Ten Things to Consider
11 Storage Solutions
Advantages of a Small Apartment
Benefits of Ironed Clothes
Induction vs. Electric Hot-Plate
Other Things to Read
Induction cooktops have a few distinct set of benefits and drawbacks.
Benefit:Induction cooktops cook a bit faster. When you turn on the
element, the pot starts geting hot immediately. Water can boil 20 to 40
percent faster.
Draw-back:– If you are the inattentive sort, you will tend to burn
things because “cooking” actually starts sooner – and therefore can end
sooner.
But you will figure it out.
An induction cooktop stops cooking as soon as you switch it off. The pot
may continue to cook for a bit – while it cools down. But the glass top
cools down immediately.
For instance, if you’re searing steak on a typical electric cooktop, your
food may scorch or burn even after you turn the heat down. Because induction
heats with a steady stream of pulses, a sauce tend to simmer steadily without
burning. With regular glass-tops, the element cycles on and off to maintain
lower temperatures, which means you have periods of lower and higher heat.
I am a graphic designer and industrial product designer who has worked
40 years in the Advertising & Marketing Industry.
This article was originally written for my website
“A Guide to Compact
Living”and my foray into affiliate marketing.
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