As technology advances in the kitchen, so do the ways that today’s top chefs and culinary artists cook. One of the latest advances that is saving time, money, and cutting down on injuries that are caused by burns is induction cooking. By using an induction burner, which is usually made of ceramic, the powerful electromagnetic field that is created allows the heat that is created to heat the container that the food is in. Not only is induction cooking more energy efficient than gas or electricity, but there is also a reduced risk of fires or of the chef being burned.
Using an induction cooking and an induction burner is energy efficient and is being introduced into many restaurants all over the U.S. in order to save money. Induction cooking does not require the use of natural gas hookups or electricity, both of which create costly energy and take time to cool down, during which the heat that is not being used is wasted. An induction burner does not require to be heated; instead, it creates an electromagnetic field. This field then begins an oscillating motion that creates an electric current within the pot. The bottom of the pot and the food is cooked through this process. The level of currency the burners put out can be controlled as well as any other gas or electric stove burner, and the current is cut off instantly when the pot or pan is removed, which results in less wasted energy.
An induction burner works best with iron pans, black metal pans, or other kinds of pots that are made of iron. There are many cooking pots and pans today that are compatible with this kind of cooking, and those that are have a symbol stamped on them that let consumers know they can be used with induction stoves. Many chefs are using these burners not only because they save time and energy, but also because they reduce the risk of fire and burns. Burners like this heat only the bottom of the pot—because of this, the rest of the pot, including the handle, stays cool, which means the chef can grab it and manipulate the food without having to use a potholder or a towel. It also reduces the chance of contact burns, which can happen in a busy kitchen when many people are rushing back and forth in front of the stoves in order to prepare the dishes. They are an even greater safety feature in the kitchen at home, where they will reduce the chances of both adults and small children getting burned.
A very small percent of American homes have induction burners, but recent trends indicate that both safety and conservation issues will prompt an increase in sales. Many homeowners believe that they will have to replace all of their pots and pans, but these burners will work with all metal pans, and those that need to be replaced can be at a reasonable cost.