Induction Range

Induction ranges are a fairly new technology but are becoming more and more popular. Induction cooking has been popular for many years in Europe and is quickly becoming the norm around the world. These cooktops offer an ease of cleaning, energy efficiency and safety that is far better than traditional ranges. Traditional ovens and ranges work by using electricity or gas that causes burners to heat. This heat is then transferred to a pot or pan that is placed on the burner. In traditional ranges and ovens, the burners are what actually do the cooking. Induction ranges use a series of different burners that are called induction coils. These coils are based on magnetic principles. The coils produce a magnetic field that causes a warming action in pots and pans that are steel based. In induction cooking, the pots and pans themselves actually heat and cook the food as opposed to the burners or heating elements in traditional cooktops. Due to this factor, the range top itself remains cool or just slightly warm to the touch instead of hot for several minutes after they are turned off. This method offers much more safety than traditional cooktops.

Benefits of an induction range include control, speed and temperature. Induction ranges heat up much more quickly than electric ranges which allow you to cook your food much faster. In fact, it takes twice as long to boil water on a traditional range than it does on an induction range. Due to the faster cooking times, you can expect to notice a tremendous savings in your annual energy usage. Induction ranges have proven to be up to 90 percent more energy efficient than electric ranges. They also use about half as much energy as gas ranges.

Cleaning is another advantage to having an induction range. The cleanup time is much faster because the surfaces are flat as opposed to electric and gas ranges that have raised burner areas. Induction ranges provide more convenient safeguards than traditional ranges as well and will turn themselves off if the moisture in a pot evaporates. In other words, if your pot boils dry the range will immediately shut off the heat to that pot. In addition, if you do have a pot that spills or boils over, the induction range’s cool surface will prevent the food from burning or hardening on your range top.

It is important to note that there may be a few additional purchases you will have to make before you can use an induction range. Of course, these investments will pay off in the long run once you notice the time and energy saved from this type of cooking. Choosing an induction cooktop depends on what you specifically need in your kitchen. There are many types of induction ranges from one-burner to four-burner sizes and they vary significantly in price from a few hundred to a few thousand dollars depending on the specific size and model you choose.

For cooking on an induction range, you will need a specific type of cookware. Cast iron and many types of stainless steel cookware as well as steel-plated pots and pans should work perfectly. Keep in mind however, that many materials such as glass, copper and aluminum should not be used on an induction cooktop. You should also note that certain stainless steel cookware is designed to work on an induction range while others are not. To see if your cookware will work with an induction range, you can test it with a magnet. If the magnet sticks to your pots and pans you can use it with induction cooking. If not, then you may need to invest a bit on a new set of pots and pans to make the induction range work for you.

This Induction Range Review is Written/Updated on May 13th, 2011 and filed under Kitchen Appliances. Both comments and pings are currently closed.

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