Great article about Induction Cooktops: Induction is definitely the way of the future Unlike gas or electric, the heat source is not the cooktop, but the cooking vessel itself. Induction technology uses electromagnetic energy; electric currents pass through copper coils underneath the cooktop’s surface, creating a magnetic field that heats the pan upon contact. Induction heats up much faster than other approaches, reducing cooking times. Cooling happens quickly as well, which means residual warmth won’t continue to cook food after the unit has been turned off. Also notable is the technology’s energy efficiency—induction cooktops experience only 5 percent to 10 percent heat loss, as opposed to about 45 percent for gas. Reduced heat loss into the kitchen means a more comfortable cooking experience, especially in small kitchens or hot climates. And induction excels in clean-ability and safety—there are no baked-on spills to scrub and no heating element to leave on. Those features have made it particularly popular among those with young children or those who are aging in place. Consumers also may be unsure about what cookware they can use, a problem that is easily solved by testing with a refrigerator magnet: if it sticks to the bottom of the pan, the pan will work for induction. This is the kind of thing: once you have it in your home, youll never go back, its that much better. source:builderonline/products/kitchen/magnetic-appeal-induction-technology-draws-closer_o
Posted on: Wed, 31 Dec 2014 15:21:25 +0000
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