If you’re in the market for a new cooktop for your kitchen, then you have some choices to make. With the array of heating methods used for cooktops, the ideal for you will be based on your needs and preference. While each cooktop comes with its set of perks, adding it to your kitchen repertoire means you’ve found an ideal fit for everyday use. Of course, to permit an informed decision, it’s essential to get a grasp of each option.Today, we’ll delve into the electric cooktops that have been around for decades and the induction counterparts that are quickly gaining popularity in the kitchen world. Read on!
Electric stovetops provide centralized heat for your pans and pots. Below the surface of the ceramic or glass, you’ll discover an electrical current that flows through a metal coil. Once the coil becomes hot, it glows due to electrical resistance, after which it transfers the heat through the ceramic via infrared energy. The traits of infrared energy imply that the burner holding your cookware is uniformly heated by the transmitted energy.
The heat transfer from the cooktop to the cookware cooks your food. Once you turn off the burner in use, the ceramic or glass cooktop remains hot and takes a while to cool off. It discharges a residual heat for an unknown period. Usually, most electric stovetops, more so in today’s technological era, have an indicator light to inform you when the burner has cooled off.
Induction cooktops are electric, given that they don’t use a flame or gas to heat. But what makes them stand out from the generic electric counterparts is how they heat.
While induction cooktops also transmit heat through coils that sit below the cooktop surface, they particularly use copper coils. And, the heat transmission occurs via electromagnetic radiation. This means induction stovetops use magnets for the distribution of heat used in cooking. An electricity current alternates as it flows through the copper coil and directly to the cookware.As a result, a magnetic field oscillates thereby inducing an electrical current in the pot or pan which then heats and your food starts to cook. The air between the cooktop surface and the cookware never gets hot. Therefore, with no residual heat, there’s no need for a warning light.
Below are some of the reasons as to why induction cooking is better than electric.
The greatest drawback of traditional electric cooking is the slow speed. It takes a while for the temperature to rise then adjust it, and lastly cool off, once you’re done cooking.
Contrarily, with induction cooking, you enjoy the best of both worlds - the convenience of electric cooking and the responsiveness of gas cooktops. Given that the heating elements don’t retain heat, there’s less remaining heat compared to electric. So, induction cooking is easier to adjust accordingly.
As you know, it’s more efficient to heat cookware directly, rather than indirectly. Induction cooking has the uncanny ability to deliver a maximum of 90% of its electromagnetic energy to the food that’s cooking. This is higher than gas and electric cooking that converts approximately 38% and 70%, respectively. This means induction cooking is not only faster but delivers more precise temperature controls. And, faster cooking also means less power consumption in your household.
Since induction cooktops only heat the cookware and not the burners as is the case with the electric counterparts, you get to enjoy a cooler kitchen. This comes in handy during the sweltering summers. The heat that gets lost to the atmosphere during induction cooking is insignificant, thus making a kitchen more comfortable to slave away in. Furthermore, you may cut down on other costs like ventilation as a result of the cooler cooking environment.
Here’s where the true functionality and true beauty of induction cooking shine through. After all, regardless of how much you enjoy channeling your inner Martha Stewart, you probably find it daunting to clean up every time you’re done cooking. So, here’s why induction cooking is the easiest and cleanest way to cook, compared to electric.
Induction cooking is unarguably safer than electric because the burners don’t become hot, just the cookware. Furthermore, induction stovetops have safety features ranging from control locks, timers, and cookware sensors to auto shut-off to guarantee a safe cooking environment. The burners also won’t turn on unless induction cookware is placed on them. However, even if they did, they won’t get hot enough to inflict hand injuries.
Unlike electric cooking, induction units are usually vertical and thin. Moreover, they only require a maximum of two inches in depth below the surface of the countertop. Therefore, induction cooking is more adaptable, convenient, and even safer for those in a wheelchair compared to electric.
Induction cooking is one of the greatest inventions in technology. It’s, therefore, no surprise that it’s the fastest-growing kitchen trend, given the perks it brings, such as the ones discussed above. While induction cooking takes some getting used to and is more costly than electric due to the cooktop and cookware required, it is well worth it.