Induction cooking has long been popular with professional chefs and budding cooks in their state-of-the-art kitchens.
This style of cooking has been around since the 1950s. However it seems to have been on a slow burner as far as popularity in the everyday home. In part this is likely to be down to price and the fact that you need pans that have a magnetic field on the bottom of the pan. There is also probably a lack of understanding as to how the process works. But in the long run it can save you time and money. Both precious commodities when running a busy home.
More recently they are becoming more popular with general home-maker who lives a very busy lifestyle. They like to come home and cook a quick supper in their modern kitchen. For example, it takes just two minutes to boil a pan of water for your pasta. This is opposed to an average of eight minutes on a traditional stove top.
And this is one of the biggest selling points of the induction cook top, it’s speed. It simply takes less time to cook food because an induction hob generates heat directly in the pan. Traditional gas and electric hobs are using a third party to transfer heat to the pan, i.e. the gas flame or electric burner. Electromagnetic activity in the induction hobs triggers electromagnetic activity in the pan, so the pan itself heats up saving 25 to 50% less cooking time on average.
This method of induction cooking is much more efficient than gas and electric if you think about the heating processes involved. A gas flame is going to release lots of heat around the pan, and an electric burner emits radiant heat at any point where it’s not in direct, firm contact with the pan. When heat is generated within the pan itself, as with induction, more of that heat gets to the food and not your kitchen!
Most noteworthy is the added benefit of the reduced energy consumption, meaning lower bills and a healthier environment. The hob doesn’t get hot and the burners turn off automatically when you remove the pan. They are also much easier to clean as nothing seeps into the surface.
You may find that you already have some pans that are suitable for the surface. The popular cast-iron pots and pans that last forever are compatible with induction cooking.
When it comes to frying bacon, sausages and black pudding, all benefit from induction cooking. The heat distribution allows them to cook evenly throughout without ending up with burnt on the outside and raw on the inside. Crank up the heat right at the end if you want to end up with a crispy outer case.