Induction cooking is very popular in Europe and Asia, and is rapidly gaining popularity in the Americas. As explained in part 1 of this series, induction cooktops use an alternating electromagnetic field to directly heat the cooking vessel, providing many advantages over traditional cooking techniques. This installation of Explanation of induction cooking The series will help you understand the growing popularity of this way of cooking by exploring some of these advantages.

Compared to traditional electric cooktops, induction cooktops:

• heat more quickly
• Respond faster to changes in power settings
• They are easier to clean
• they are safer
• They are more energy efficient
• Release less waste heat in the kitchen

Compared to gas elements, induction elements:

• heat more quickly
• They are easier to clean
• they are safer
• Release less waste heat in the kitchen
• Do not release exhaust gases such as carbon dioxide and carbon monoxide in the kitchen.

It is useful to examine the reasons for some of the advantages mentioned above. Induction elements do not get hot; instead, they heat the pot or pan directly. That’s why they are more efficient than traditional gas or electric elements, and also because they release less residual heat in the kitchen. Also, because these items don’t get as hot as traditional items, they are safer. Additionally, these elements detect when a ferrous pot or pan has been placed on or removed from the cooktop and automatically activate or deactivate accordingly. Lastly, the obvious dangers of gas cooking (open flames, possible gas leaks and carbon monoxide emissions) are avoided.

One of the reasons many cooks prefer gas cooking over electric is that gas elements respond instantly to changes in temperature settings, while conventional electric elements take much longer to respond, due to the amount of time it takes for the item to heat up or cool down. Since induction elements heat the pan directly, they respond just as well to temperature setting changes as gas elements.

Finally, the flat, unbroken surface of an induction cooktop is easier to keep clean than the uneven surfaces of conventional electric or gas cooktops. And, while flat surface ceramic electrical items also have flat, uninterrupted surfaces, these surfaces reach much higher temperatures, resulting in baked-on spills and splatters that are very difficult to remove. Because induction surfaces stay relatively cool compared to conventional flat electric cooktops, cooking spills and splatters are not a problem.

The many benefits of induction cooktops will make them the first choice for many home and commercial cooks. However, they may not be for everyone; Please refer to Part 3 of this series for an explanation of several things to consider before purchasing this type of kitchen appliance for your home or restaurant.