Pros and Cons of Induction Cookers
Advantages and Disadvantages of Induction Cooking
Induction cooker has many advantages over other conventional cooking methods as cooking with LPG stove, firewood and regular electric cooktops.
Cooking with induction is faster, safer, less expensive, and more energy-efficient than traditional cooking methods. Induction cooking is safe because there’s no open flame or exposed heating coil present, this make induction cooker safer than gas or other electric cook tops. In induction cooker, Instant temperature adjustment is possible. In an induction cooker you can adjust the cooking heat instantly and with great precision. In conventional electric cook tops, when you adjust the heat setting, the coil or element slowly starts to increase or decrease its temperature. In induction cooker the heat level controls are instantaneous, and we can set the exact pre-set temperature levels. Induction cooking is even faster than gas cooking. Induction cooking is highly efficient, around 90%. In induction cooking heat is generated directly in the cooking vessel, while for electric and gas cook-tops the efficiency is around 65% and 55% respectively due to heat transfer loss.
Hence, not all type of cookware can be used on an induction cooker. Induction cooking uses electromagnetism to heat the food, induction cooker requires the use of ferrous or iron content cookware. Generally aluminum, copper, and definitely glass cookware will not work on induction cook tops. This is one of the major disadvantages on Induction cooking.
During induction cooking there is no Wasted Heat!
In an induction cooker the energy is supplied directly to the cooking vessel by its magnetic field. And almost all of the source energy gets transferred to that vessel. While with LPG or any conventional electric cook tops and halogen cook tops the energy is first converted to heat and only then directed to the cooking vessel. So, this process will lose lot of heat energy to the surroundings as well it heat up your kitchen while heating up food.
When using the traditional LPG cook tops, 40% or less than a half of the energy produced gets used to cook, but with induction cooking 84% percent of the energy in electricity gets used for cooking.
Induction cooking keeps the kitchen to stay cooler!
Compared to the cooking done by using gas or with other forms of conventional electric cook tops, induction cooking makes a much cooler kitchen.
Induction cooker is a cool cook top!
During the induction cooking process, the cook top surface slightly gets warm from the heat is being transferred from the bottom of the cooking vessel. There is no heat generation over the induction cook top’s surface during the induction cooking process. It causes a safe cooking experience in your kitchen with no more burned fingers as well no more danger with children around.
Food spills on the cook-top surface will not become burnt on, making the induction stove extremely easy to keep clean. In addition induction is a very fast and responsive method of cooking as the electromagnetic coil transfer the heat very quickly to the vessel and then when the pan is removed from the cook top surface, the circuit is broken, thus stopping the induction heating process instantly.
Safety of Induction cooking.
An induction cooker stays relatively cool during the cooking process. Induction cookers are much safer for the families where small children are around. It is safe to touch the induction cook top surface with bare hand. Because its energy is transferred only to the vessels made with magnetic materials. You can set the induction cook top to its maximum temperature settings and place your hand flat over it with no consequences. All these advantages have combined to make induction cookers increasingly popular.
The Cooking Vessels
One of the major drawbacks to induction cooking is it only works with cooking vessels made of magnetic materials such as cooking vessels are made with stainless steel and cast iron. The cookware used on an induction cooker must be made of magnetic materials like iron or steel. The cookware reacts with the magnetic field which is produced by the induction cooker element and becomes part of the electrical circuit, gathers energy and becomes hot.
Cookware made from aluminum or copper will not work with an induction cooker, because which are non-magnetic materials. Induction based cookware are also available to use with induction cookers.