Induction: A Trending Cooking Technology

Induction is one of the most popular cooking methods available today. Induction cooking appliances come in a variety of sizes and products including cooktops and ranges. Some luxury brands even make ranges and range tops that incorporate both gas and induction cooking together in the same appliance. 

The first modern induction cooking appliances were introduced to America in the early 1970s. Induction cooking increased in popularity several years ago. Today induction cooktops and ranges are trending. Induction is the safest cooking method and it’s an energy-efficient alternative to traditional electric or gas cooking appliances. 

At first glance, induction cooktops and ranges appear to look just like electric. However, they are very different from electric appliances. To better understand how induction cooking works, it’s best to fully understand electric appliances first. 

What is traditional electric cooking?

Electric cooktops started with metal coils that sat on top of the stove. Now, most electric cooktops come with smooth tops, usually ceramic glass, with the metal coil elements hidden underneath. When powered, the coils become hot and transfers the heat through the ceramic glass which then heats up your cookware. You can think of the glass as the “middle man”. So in order to heat up your cookware through this type of heat transfer, the cooktop needs to get extremely hot, sometimes up to 600 degrees for a boil. 

Ever wonder why it can be so difficult to clean your cooktop after spillovers when cooking? Well, this is because electric cooktops are made of ceramic glass, a porous material once heated, and when spills occur the food can bake itself and then sink into the porous top so when the heat is turned off and cooling begins it hardens and can be tricky to clean. In addition, electric cooktops can also take a while to cool down once turned off which may delay the cleaning process after cooking for those cooking-while-you-clean folks!

Induction Cooking 101

Now induction cooking essentially removes the “middle man”. Induction uses magnets to heat your pan directly. Although your cookware is touching the cooktop surface, the glass is never actually heated by an element and therefore does not get scorching hot - like traditional electric surfaces. There are magnetic elements under the cooking surface that cause the molecules in your cookware to vibrate. This vibration distributes heat directly to the pot or pan.

Induction is a much safer way to cook especially if there are pets or kids in the home since the cooking surface will not be as hot to the touch. This also results in less residual heat, meaning lower energy costs, a cooler kitchen, and a much easier surface to clean when spillovers occur! 

Because your cooktop only heats up where the magnets make contact, it is transferring about 90% of the heat produced directly to the pan leaving your kitchen at much cooler temperatures, which is one of the many reasons why chefs love induction. 

Most induction units come with different size power zones on the top, ranging anywhere from 1-6 zones. Thermador's Freedom Cooktop is unique as it allows you to place your pot or pan anywhere on the cooktop and it will sense exactly where it is. How cool is that!

Another reason to love induction is the control you have when cooking. You can achieve a boil in less than 2 minutes and back down to a simmer in seconds! The speed will vary slightly depending on the amount of water in the pot. More water means a slightly longer boil time. If you need to get a meal on the table fast, you can always use the power boost function. This function borrows electromagnetic power from an adjacent burner which will help get your water boiling incredibly fast. If you love to have control in the kitchen, induction is for you.

It is important to make sure you have cookware that is compatible with induction. And here is a quick tip: If a magnet quickly sticks to the bottom of your pot or pan, then you are all set!