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The Induction Comeback
October 20, 2006
Unlike many 1970's fads, induction cooking is making a welcome comeback with high-end consumers. Energy-conscious Europe and Asia have long embraced the cooking method—which uses electromagnetism to make the cooking vessel itself hot while leaving the stovetop completely cool—but it has had a slow start in the United States.
"The new generation of equipment is noticeably better than
the last wave, that of the 1980s and 1990s," said Eric Walker, webmaster of The Induction Site (theinductionsite.com). "The technique is getting a lot more and better press coverage this time, so people are coming to realize that this technology is a drastically different way of cooking, with a great number of advantages."
Benefits of Induction Cooking
BETTER HEAT
Induction cooktops are on par with gas and higher than electric stovetops in terms of heat output. The best induction models can achieve up to 3,500W output. In addition, almost no heat is wasted. A typical induction stovetop applies approximately 85 percent of its heat output to cooking, while a gas cooker can only achieve about 40 percent.
PRECISION
Heat levels can be adjusted to very fine increments and instantaneously.
EASY CLEAN-UP
As is the case with most smoothtops, cleaning is a cinch, especially since there is no need to wait for the unit to cool down.
SAFETY
Heat is generated only in the pot or pan itself, so burns are less likely. Also, induction uses electricity, so there is also no danger of a gas leak.
Disadvantages of Induction Cooking
COOKWARE
Because it uses electromagnetism, induction cooking requires the use of ferrous (containing iron) cookware, which is often marked as induction friendly on its label. Copper and ceramic won’t work on most current models, though induction stovetops that can handle any type of metal are being developed.
PRICE
Cost is the biggest hurdle to most potential buyers. The least expensive induction cookers start at well over $1,000.
Manufacturers who offer induction equipment in the United States
Diva de Provence
Electrolux
Gaggenau (the company’s Vario VI 411 induction cooktop is shown left with optional wok support)
Kenmore
Thermador
Viking
Wolf Appliances
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