Induction Cooking

Induction CookingYou may have become aware only recently about home induction cooking, but it actually has been used in commercial kitchens, particularly in Europe, for many years. From the very beginning, there were very attractive reasons for using induction to cook, but the technology was expensive, and the durability of induction cooktops was questionable. However, these drawbacks have been overcome, and today you will find a number of affordable and reliable induction cooktops for the home. Thanks to the Demeyere InductoSeal® base, Demeyere cookware is always induction ready!

So what is induction cooking?

An induction cooktop utilizes an electromagnet through which a high-frequency alternating current (AC) of electricity passes to create an oscillating, high-frequency electromagnetic field. When a ferromagnetic pot or pan is placed on the cooktop, the quickly changing electromagnetic field induces electric currents inside the metal of the cooking vessel. A natural resistance by the metal to the currents leads to an internal heating of the metal, and it is this heat that is transferred to the food in the pot or pan for the cooking process.

Huh? In other words, the cooktop itself does not produce heat as would a traditional gas burner, electric hob, or ceramic cooktop. The heat is produced inside the pot or pan itself! But don’t forget that the cooking vessel must have a ferromagnetic metal, such as cast iron, to be affected by the oscillating electromagnetic field. Stainless steel by itself is NOT ferromagnetic, and most stainless steel cookware is not induction ready, but Demeyere cookware features Triplinduc® construction with three layers in the base of special steel alloys that are ferromagnetic for induction cooking!

What are the advantages of induction cooking?

No wasted heat going from a cooktop to cooking vessel since the heat is produced within the cooking vessel itself. Up to 90% of the power used in running an induction cooktop goes into heating the food. Conventional heating methods can only achieve about 40% of the heating efficiency, so the energy savings are substantial with induction cooking. Your kitchen stays cooler, too, without the unused heat filling the room!

Instant, precise, and fast heat control. The intensity of the electromagnetic field changes instantly to give the cook complete control of the process. Instant heat lets you boil a pan of water can boil in less than a minute using full power.

Safer cooktop surface. Since the cooktop itself does not heat, a person, even a child can touch the cooktop surface before, during, or after cooking without harm. An induction cooktop has no flame, heating element, or gas emission. Sensors also detect whether a ferromagnetic cooking vessel is on the cooktop or not, and if not, generation of the electromagnetic field is automatically cut off for further safety consideration and energy savings. NB: there may be a slight warming of the surface from heat transferred back from the pot or pan.

Portable Induction Cooktops are versatile thanks to their thin designs and weight under 10 lbs. And you’ll find a 120 volt AC outlet almost anywhere you might want to cook.

Built-in Induction Cooktops do not require much insulation or drop depth.

Find out more about induction cooktops