This is a collaborative post.
Food has been a central part of every home and culture for time immemorial but cooking methods have changed a lot over time. These days, induction cooking is a state-of-the-art technology gaining popularity in many UK households, especially for those fitting new kitchens. The most common piece of this type of equipment is an induction hob, which is a tool favoured by trained chefs. So, what is it about induction cooking that appeals to home cooks and professionals alike? Read on to find out the major benefits of induction cooking to upgrade your gastronomical game.
What is induction cooking?
An induction cooker still partly uses electricity. However, unlike an electric hob which uses elements, induction cooking uses metal rings over a magnet within the glass hob top. This creates an electromagnetic field which reacts to the iron content in the cooking implement to produce an electric current in the bottom of the pan that manifests as heat.
As pans need to contain an iron-based metal to be responsive to this technology, you need to make sure you have high-quality induction pan sets that will work smoothly with your hob. Otherwise, you may find you can’t use it properly.
Benefits of induction cooking
- Safety: As induction cooking is very specific about what it heats, it’s a lot safer than a gas cooker using open flames. An induction cooker won’t transfer heat to anything that doesn’t have iron in it. As such, burn risks are much lower during the cooking process. However, they aren’t suitable for people with a pacemaker due to potential interference from the electromagnetic field in the hob.
- Energy efficiency: As none of the heat is wasted with an induction hob, they’re more energy efficient than other options. They also cook things quicker, so aren’t switched on for as long.
- Temperature control: Induction hobs usually have touch controls like their electric counterparts. However, induction temperature controls are more responsive than other forms of cooking and remain concentrated on the pan area. Heat is less likely to be transferred to the rest of the room as a result.
- Speed: Induction cooking heats the cooking implements directly, so it’s more accurate about where it targets. This means the pan gets up to temperature quicker, including for boiling. Cooking with liquids will be much speedier, potentially saving you a lot of time in the preparation process. It does take adjustment if you’re used to a gas hob, as it may boil in half the time.
- Cleanliness: With a gas or electric hob, there are often elements or rings exposed that are easily dirtied. As there aren’t any exposed components in an induction hob and it has a sleek surface, it’s usually much easier to keep clean as there aren’t as many components to navigate. Likewise, it’s more difficult for food to become stuck to the hob and burnt on.
