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Induction cooker vs. electric cooker

While the induction plate heats only metal that has magnetic qualities. . . Butter wouldn't melt in my mouth. . . Kind of thing.

LifeStyle Content Writing - The Difference Between Induction and Electric Counter-top Hot Plates

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.

Induction versus Conventional Hot Plates - How They Work

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.

Should You Get an Induction Cook-top?

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.

Moreno Franco

by Moreno Franco

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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