Induction cooking

Induction Cooking: The Pros & Cons

Induction cooking has been steadily on the rise around Europe for a few years now and is becoming increasingly more common in professional kitchens. In a time when there is a lot of pressure to reduce environmental impact, new building codes are preventing the use of natural gas and instead opting for electric. There are certainly many perks to induction cooking, but there are also a few drawbacks to be aware of as well. Read on for all that you need to know.

What is Induction Cooking?

First, it is worth defining what induction cooking is. Essentially, this is cooking by a magnetic field heating up the metal cookware with the use of a coil with an electric current underneath the glass cooktop. This differs from an electric hob as the surface does not heat up and it will remain cold until a metal pan is placed on the stove and a connection is made.

The Pros

One of the biggest benefits is that it is quicker to cook on an induction hob than gas or regular electric. You do not have to wait for the elements to heat the burner, which must then heat the cookware, as the cookware will be heated directly as soon as it is placed on the stove. This also means that they can be safer as the surface is cool to touch and there is no residual heat.

Induction cooking is also more environmentally friendly as it uses less energy, which also means that you can make significant long term savings by opting for an induction cooker. You can also benefit from precise cooking and temperature control, which could improve your abilities in the kitchen.

The Cons

In terms of drawbacks, one of the clearest is that you need induction-friendly cookware. No pot or pan will work if it is not magnetic, which means that you may have to splash out on new induction pan sets before you can start using the hob.

Although they can help you to save money in the long run, you will find that they are expensive to buy upfront. As with any glass cooktop, you also need to be careful to prevent scratches and you need to know how to look after the surface. As with anything new, induction cooking can get some getting used to but many take to it quickly.

It is easy to see why induction cooking is becoming more popular, especially at a time when many are looking to reduce their environmental impact and save money on energy. There are both benefits and drawbacks to consider with induction cooking, but it is quickly becoming the norm and favoured by many professional chefs and restaurants around Europe.

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