Technique, Tools, uncategorized

Go Induction?

Induction Burners

An induction burner generates energy from an electromagnetic field below a glass cooktop surface to a pot or pan above it.  It has one massive advantage for cooks of all ages; it’s safer since it creates heat within the pan itself—no pan, no heat, no burning yourself on the glass top, which during use gets quite warm, but after use, cools quickly. It’s magic. Other advantages over gas and electric are that it is more energy efficient, cooks fast, powers up and down like gas with temperature controls more precise and stable than gas or electric.

What’s not to like? Pots and pans must be ‘induction-compatible,’ that is, the bottom of the pot or pan must attract a magnet if it is to be used on an induction burner. Aluminum and copper don’t work—cast iron and black steel do. Most non-stick cooking ware offered today is induction-compatible.

In 2022, induction burners accounted for 31% of electric cooktops that didn’t include an oven.  That number is going to go up, as GE, Viking, and others are broadening their selection this year. Administration talk of regulating gas stoves is also a driver.

You can keep your electric stovetop and pans and have induction, too. A portable induction burner to place on your granite countertop, or on one side of your electric stovetop, can be had for $200. From there, they range up to $1200. The top-of-the-line portable unit by Breville/PolyScience, pictured above, designed for commercial kitchens, has amazing control features not found even on high-end induction stoves. I have it and I love it.

Upgrade to portable induction, which won’t burn you or your food. 

Ponder that . . .

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