Precision cooking with induction cooktops

By Kathrina Ysabel Pineda


Gas ranges are becoming a thing of the past as induction cooking appliances are starting to take over. Induction cooktops, ranges and even cookware are emerging from all over. It was first introduced in the US; but it became popular in Europe.  Instead of using an electric or gas-heated element, induction cooktops and ranges heat pots and pans directly. But what exactly is the difference between induction cooking appliance from the traditional ones?

While gas or electric ranges use thermal conduction, induction heats the cooking vessel itself. An electric current is passed through a coiled copper wire underneath the cooking surface.   This creates a magnetic current throughout the cooking pan; thus producing heat. Below are more reasons why we should consider induction cooking.

  1. With induction cooking, the cooking surface is not heated up. It does not use traditional outside heat source. During the process, no heat energy goes to waste.  Induction is able to deliver roughly 80 to 90 percent of its electromagnetic energy to the food in the pan.
  1. Inductions heat up almost 50% quicker than electric or gas ranges. It creates instant heat within pots and pans and wastes no energy in the process. Also with induction, you can control the heat more accurately.
  1. And because induction does not heat up the surface while you're cooking, it will be a lot easier to clean. You won't burn your hands, too, while you're preparing your meal. There are no open flames, so the risk of fire is incredibly low making it a safe cooking appliance in the kitchen.
  1. The best cookware to use for this type of cooktops or ranges has to have a bottom that's flat, smooth, and magnetic. This is best tested with the use of an ordinary refrigerator magnet. If the magnet sticks to the bottom, then it's perfect for induction cooking. Avoid cookware made of copper, glass, or aluminum. The best ones are those made of cast iron, cast iron enamel or stainless steel.