WHAT IS INDUCTION COOKING?
There are several types of induction appliances, including cooktops, commercial rangetops and ranges/stoves. The first thing to know about Induction cooktops or ranges is that they are fueled by electricity.
Induction ranges or cooktops are considered to be one of the most efficient cooking technologies as they heat the cookware directly, not the cooking surface, as is the case with other electric cooktop or range options. By turning the cookware into the heat source, owners can effectively cook at either high or low heat.
An example of efficiency is that, when boiling water, the JennAir® induction cooktops, compared to its radiant and gas cooktops, generally had:
- Improved energy efficiency (defined as the percentage of energy effectively used to boil water) of 75% vs 57% for radiant and 36% for gas.
- A 25% savings of time vs radiant, and 45-52% with respect to gas units.
- Reduced energy consumption (defined as the total energy consumed to boil water) of 285Wh vs 402 Wh for radiant.
Other electric ranges or cooktops, like open coil-type cooking tops and smooth cooking tops, offer less efficiency with respect to heat transfer. This is due to the heat first being transferred to the cooking surface and then to the cooking vessel.
Induction cooktops or ranges use electricity yet produce heat through electromagnets. This not only makes them a safer option but it also enables an increase in cooking speed, offers greater temperature control and is easier to clean than gas or electric ranges or cooktops.
Induction cooking requires either an induction range top or an induction cooktop.