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A Revolution in Home Cooking
Induction Cooking Cooking food at home may have just gotten safer and easier, thanks to the help of an induction cooktop that controls and intensifies heat using electromagnetism. However, this is no new phenomenon. Induction cooking has been around for decades but until recently never made it past a restaurant's kitchen. How does it work? Instead of heating up burners on the stove, the cooktop stimulates heat directly into the pan holding the food by moving heat through the bottoms of the cookware. The only stipulations include:
  • Pots and pans must be made of steel, cast iron or other combinations of metals that will react with the magnetic field.
  • A kitchen must be wired for 220 volts (which is not likely if you are using gas).
What's more, the induction cooktop is more energy efficient: Induction cooking uses 90 percent of the energy produced compared to only 55 percent for a gas burner and 65 percent for traditional electric ranges. The Magnetic Factor Induction cooking uses the transfer of magnetic energy (magnetic coils) -- rather than flames or electric elements -- to generate heat. Within this magnetic field, molecules in the pan jumble around at very high frequencies; the friction creates instant heat. If consumers are curious if the pans they already own are capable of induction cooking, all they have to do is hold a magnet to the bottom of the pan. If the magnet sticks, the pan will work with induction.


Sarnath
Sarnath 		Latest page update: made by Sarnath , Dec 20 2007, 1:27 AM EST (about this update About This Update Sarnath new stories by sarnath - Sarnath

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