Induction Cooktops - an unbiased insight into the new trend.
In light of the Smartpack November special I thought our readers would be interested in some unbiased information about an induction cooktop.
Induction cooktops work via an electromagnetic field that essentially turns your cookware into an element by inducingĀ a thermal electric current in the pot or pan causing it to heat up. Food is cooked by the heat of the cookware and not from the cooktop itself.
Benefits of induction cooking
Safer: There are no open flames and the air around the cookware is not heated other than by the cookware. The cooktop remains cooler to the touch than the traditional ceramic non induction cooktops. The only heat is from that from tranferance from the bottom of the cookware.In fact a piece of paper can be in between the cooktop and the cookware while cooking and it will not burn.
More efficient: Induction cooking can be precisely controlled compared to traditional electric elements and gas. Energy transfer in induction is about 84% , electric element 71% and gas 40%, which means there is a cost saving in power bill for the user. Induction cooking recognises the base of the cookware, directly heating only the diameter of the pot so very little energy is wasted.



