Have you heard of induction cooking? It’s amazing technology that I knew little about and am now in love with. Today let’s talk Induction Cooking and Why It’s Awesome.
I will be the first to admit induction cooking was not on my radar at all when we moved into our current house a few years back. But that all changed when the hubs came home from work one day and brought up the idea of getting an induction range.
Let me rewind a little. Our new house had a working range, an old white electric range. For someone who cooks a lot a lot, an electric range is not ideal. OK… sorry to be frank.. I detest them! This one in particular was absolutely awful at heating consistently and the oven temps were all over the place.
So we decide to get a new one. Problem was that we would need to install a gas line if I were to get a gas range. And not only that, but the gas line would be really hard to install based on the layout of our house plus we would need a really expensive permit from the city… on and on and on and on. The problems and expenses just kept on piling up!
This is where induction came in. The hubs did some research and this is what he found. With induction cooking, your pan is heated by a magnetic field instead of having its bottom sitting on a flame with a gas cooktop or on an element with an electric stove. Simply put, induction produces a magnet which transfers heat to the induction cookware because the cookware is magnetic.
And better yet for us, if we got on induction stove, we wouldn’t have to worry about permits and gas lines, instead we would just plug it into the wall and BOOM, we are cooking!
Now induction might seems new to you (and I both) but it’s been around for some time now! Especially in Europe and South America. Lots of regular people, chefs, and restaurants cook with induction but it’s not super common here in the states. And though all of these things sounded great, I was NOT sold. Where was I to char a pepper directly on the flame. In fact where was the flame at all? Where was I to roast a marshmallow or heat a corn tortilla? (things I do about once a year).
The hubs was ready to give induction a try but wanted me to make the ultimate decision. I decided to give it a try, even though deep down I was certain it wouldn’t be as good as my beloved gas. Well, I’m here to tell you (and my husband), I was wrong. I am totally a believer. Induction cooking is awesome. Here’s why…
It is fast… crazy fast
As in you can boil water in 2-4 minutes! It’s honestly insane! It makes cooking so much fast and efficient. This is something I’ve fallen in love with, not only because it helps with my food business but also because it makes busy weeknight dinner so much faster!
Food cooks more evenly
On a similar note, since induction heats the pan directly and more consistently it makes for more even cooking and precise temperature settings. No flames escaping on the side of the pan. Just even heat that will not change unless you manually change it.
It is more energy efficient
Since induction cooks food faster and loses less heat in the process, it is 60% more efficient than gas and 40% more than electric.
It is safer for kids
There is no heat on the cooking surface, only in the pan. So if little fingers touch the cooktop, they will not burn themselves! Personally this has been really nice for adults too because pan handles never get hot! It’s like magic.
It is easier to clean
Unlike gas where cleaning is a bit of a pain, induction is simple. All you do is wipe it clean. Nothing burns or sticks or stains.
Things to think about
- Your pans must be induction (magnetic bottom)Most pure metal, cast iron, steel and some stainless steel work! Easiest way to know other than reading the label, is by shopping with a magnet.
- You won’t have a flame for charring thingsThis is super minor because realistically unless you are a tortilla, pepper charring machine, you won’t need this much!
- There is a learning curveInduction cooking does take time to get use to, especially the number setting for the heat. But since it heats up so evenly it is actually more accurate once you get use to it. The thing that is always still gets me is how quickly water boils! If I look away to chop something or go change a diaper, by the time I get back 5 minutes later the water has boiled over! It’s nuts!
Final Verdict
I’ve been cooking on induction for over 2 years now and I am hooked to our Frigidaire. It took some time to get use to the temperature adjustments and the super speed by which the pan heats up but once I got that, it has been pretty life changing. Dinners are done faster, water is boiled at the blink of an eye, food is cooked evenly, I never burn myself, and clean up is a piece of cake.
I honestly haven’t missed having a gas range at all. And if I were to move again tomorrow and need a new range, I would go induction all the way!
Originally posted 2018-08-03 23:00:39.
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