Induction cooking

Tuesday November 4, 2014

Induction cooking At home

The basic principles of induction heating have been understood and applied in industrial processes since the 1920s. During the Second World War, the technology had to develop rapidly in order to meet the urgent need for a fast and reliable process to soak motor metal parts during war time. Used today in industry for various applications such as surface hardening, forging or merging, for the last few years we have been able to find it in our homes.


Indeed, cooking methods have changed significantly in the course of history. He first had wood stoves, followed by those that functioned with gas, and finally we came up with electric stoves. With time and technological progress, electric stoves have been refined, creating several different designs such as coil, glass ceramic and quartz-halogen. However, in all these cases it is necessary to heat the pan (skillet, pot, etc.) used for cooking, which then transmit the heat to warm up what you are cooking. Although the technology has already advanced a lot, one of the great revolutions of cooking is starting to make a breakthrough, significantly changing the way we cook. A cooking plate whose surface remains cool while heating the cooking utensil, not with heating metal spirals or flames that are heated, but using electromagnetic waves. This is induction cooking.


How does this technology work? It's pretty simple.


The induction plates are made of glass ceramic. It is under these plates that induction coils are located, in which an electric current flows when the stove is on, creating a magnetic field. Then, approaching a pot or pan that contains iron to the source, the magnetic field is transformed into induced current that goes through the bottom of the pan with the effect of heating the iron in the pan.


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To make sure that our utensils are suitable for induction cooking, simply place a magnet under the cooktop. The magnet will remain stuck only if the utensil contains iron and that it can be heated on the induction cooker. Thus, any aluminum, copper or glass pots or pans cannot be used on induction stove.


A major benefit of this technology is its speed. Between 80 and 90% of the energy is transmitted directly to the pot or pan, allowing the food to instantly receive the maximum amount of energy it needs.


An induction stove uses about as much electricity as the traditional stove. However, its remarkable efficiency saves time and also energy. L'épicerie wanted to evaluate the efficiency of this technology by boiling the same amount of water on the electric , gas and induction cooking elements. A cup of water took 3 minutes 4 seconds to boil on the electric stove, 1 minute 54 seconds on the gas one and 55 seconds on the induction stove. Moreover, not only the rise of the temperature for induction cooking is impressive, its fall when the current is reduced is almost as impressive, thereby improving our control of cooking. The surface of the plate remains relatively cold, making its safer than using other cooking surfaces.


This technology is already very popular in Europe, which is mainly due to the cost of electricity. Despite its purchase cost still being high, which is about 2 times more expensive than the traditional stove, and the low cost of electricity in North America, it is very likely that the popularity of induction cooking will continue to rise in Quebec, especially for its efficiency and ease of maintenance.

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