When was the induction hob invented

When it is not in used, it will remain cold so there is no risk for you to get burned. Here is what happens with induction cooking: a Electricity feeds a coil that produces a high-frequency electromagnetic field. So by using induction, the pan becomes itself the main source of heat. In this situation, the hob is a powerful electromagnetic field with high resonance and that is precisely controlled by a sophisticated electronic system. The main advantage of induction cooking is that the cooking process can be precisely controlled in such a way that the temperature of the pot can be set even in terms of a single degree Celsius.

Moreover, the cookware heats instantly. Temperature setting You can adjust the cooking temperature very precisely and this is an essential factor when we want to achieve a healthier and a better way of cooking. Speed The cookware heats very quickly at what temperature level we want to. Experiments demonstrate that waters begin to boil extremely fast. Safety Because there are no open flames, burns can be avoided.

Even the plastic handles of a pan would not melt or burn because there will not be a high temperature in the air. Also, unwanted accidents when children put their little hand on a hot plate is avoided.

Cleaning Induction cooktops have a flat surface made of ceramic glass. Because it will always remain cold as only the vessel gets hot, the surface will be much easier to clean.

Induction cooker has an induction coil that produces high frequency, powerful electromagnet. The electromagnetic field generates quick flow of electricity directly to a pan or pot. The Eddy current produced by the cooker makes the pan heat up quicker without making the stove top hot. In using this cooking technology, you should use cooking vessels that are made of ferrous metal such as steel or iron that can sustain the magnetic field.

People with passion in cooking will always find ways to improve their craft. And they will stop at nothing until they come up with the best tasting and looking dish every time. In all that, self-made cooks and chefs make sure that they have the best aid in the kitchen. Induction stoves generate electricity from magnetism. In the induction cooktop, there is a metal coil that is electronically controlled. This coil produces a magnetic field when powered on that excites the atoms in metal cookware, transmitting energy to the cookware, which produces heat.

A video tutorial can be found here. Unlike gas or electric ranges, induction stoves heat only the cookware they are connected to. You can touch an induction stove that is powered on without burning yourself as long as there is no metal cookware currently on or recently uptop of the stove. The cool surface also allows for much easier clean-up as you simply wipe down the cool surface after cooking. Gas and conventional electric burners heat up both the surrounding air and the cookware, unlike induction ranges, making induction more energy efficient and much faster to use.

Because the heat is produced in the cookware itself rather than being created by the stove and transferred to the cookware, it takes much less time and energy to cook. For example, induction stoves can cut the time it takes water to boil in half. Induction ranges can bake and broil the same as other electric ovens. They have a wide range of features and related energy usage. Check out this guide for details. Because induction stove tops are more energy efficient, they may save you money in the long term.

Induction stoves or standard electric stoves can be used in any house with less hassle during the installation process. For a first time user, they may very well burn the first food they begin to cook.

There is a power mode that will heat up a small amount of food in seconds and will boil water in a few minutes. There are various levels of heat, that can be used to heat food quickly or much slower at the lowest levels. In addition to the speed of cooking induction ranges also save energy by automatically shutting off when a pot is removed from the range.

This is also a safety feature, because there is no chance of leaving the stove on when cooking is finished. Induction stoves are very easy to clean. Unlike gas stoves with grills and crevices, the top of an induction cooktop is flat with minimal detail to clean.

Grease and spills can easily be wiped off and cleaned with a special cream, specially designed for glass top appliances. It is easy to keep an induction stove looking like new. A minor disadvantage is the requirement to use magnetic pots for induction stoves. However, many kitchens are already equipped with pots that are magnetic; these pots can also be used with any other types of stoves.