Induction cooktop Helpful Knowledge base

induction cooktops Induction cooktop Helpful Knowledge base

If you are like me, you need a little bit on information before making a buying decision. Here’s a description of induction cooktop for you.

Induction cooktops are interesting appliances, so you're shopping for one, you must be excited. These cooktops come with impressive benefits and features and offer incredible time and power savings. These cooktops are used commercially all around the world and are making appearances in private homes as well. If you're new to all this, be prepared to learn because this is a completely new area from what you're used to. That's okay, though, because it's a fun type of learning. Here are some things you should know before you start shopping for induction cooktops.

One of the induction cooktops many features are the sensors that come with the units. You should look for a model with a sensor that can automatically detect whether or not there is a pan on the unit. This sensor is a good safety measure that helps protect the user as well as the unit. This sensor only allows the cooktop to turn on if there induction cooktop is a pan present. As you can see, this is an important safety measure for your home or business. Removing the pan from the unit will turn it off which is a great energy saver.

The cooktop you purchase will ultimately be decided by your circumstances. Your selection will be limited if you have an existing home with only so much space for a new cooktop. It's completely different, however, if you're building a new home or completely renovating your kitchen. The latter situation will give you the greatest flexibility, choices, and options as far as which induction cooktop you can buy. When working with an existing space, it's important to consider the electrical rating of the wiring that will provide your cooktop with power. This will decide the unit you can get. When replacing an existing cooktop, space is not the sole consideration.

Induction cooktops are capable of sensing what type of cookware you are using and compensating for the changes. Magnetic masses of the pots are detected by the sensors on the unit. Induction cooktops must be used with ferrous materials in the pots or a magnetic quality type material. 5 inch diameter is the standard pot used with induction cooktops. You can even find overheat sensors in these cooktops. This function allows the unit to turn itself off in the event of an overheating situation. Additional features include a child safety feature that requires a code to be entered before the unit can be used.

In the future we are likely to see many features and option availabilities in induction cooktops. This is a very young industry that is just beginning to expand more into the residential and typical household market. As more and more companies begin to notice the potential for home use you will see the prices come down even more.

 

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induction cooktops Induction cooktop Helpful Knowledge base

11 Responses to “Induction cooktop Helpful Knowledge base”

  • futé:

    i try to find something about it

  • Mike:

    I understand that a metal pot or pan must be on the Induction STOVE. the source is a magnet Hob is a shelf at the back of a cooking fireplace – - but many people fail to join the 21st century

  • Fade To Black:

    steamercook and hold ovencontact grillhot air rotary fryerpressure fryer I want oneHalogen hobdeep fat fryerconvection ovenfry plates / hot plates like a waffle iron at home with flip over platesInduction rangeHow’d I do? I always wanted to be a chef.Best Wishes.

  • A A:

    have a griddle & grill on one side of your island – it’ll look fine…save the opposite side as a counter or use it as a breakfast bar of sorts – typical underneath are cabinets – use these for larger items that won’t fit into typical kitchen cabinetry… large serving platters, small appliances, etc…Good counter space is a premium – use it! Add built in display cubbies above it on the large wall to display some of you more interesting serving wares along with some small framed posters, etc…?good luck ~ enjoy your new home!

  • Umlud:

    Since an induction hob uses electricity, by “electric one” I will assume that you mean a “traditional electric hob”.The easy answer is that the traditional electric hob uses more electricity than an induction hob to heat the same volume of water to the same temperature using the same pot/pan (we need to try and keep things constant). However, there are some things that you need to keep in mind.First is the nature of induction surfaces. They require a ferrous pan or pot (i.e., metallic), so steel or iron work fine, but expensive brass or copper pots won’t work. Therefore, if you try and cook with a brass or copper pot (or even aluminium) on an induction surface, it won’t work, and you will just be wasting any electricity you use.Second is the conductivity of the pot or pan (or kettle). The higher the conductivity, the faster and more evenly it will transfer heat from the metal of the pan to what is being heated. Iron is less conductive than copper, so heat transfer is slower. Therefore, frying an egg using an iron skillet on an induction hob vs. frying an egg using a copper pan on a traditional electric hob isn’t an equal test, since you have two variables.Third, you ask about a slow cooker. The slow cooker is energy efficient, but works on a different system. It insulates and heats a relatively large mass of food. Therefore, unlike cooking on a hob — where excess heat escapes into the air — cooking with a slow cooker is more like using an oven on low heat (but one that is easily transported or put away). However, compared to cooking with an oven, the thermal mass of the items being cooked (in relation to the size of the cooker) along with the insulation of the cooker itself means that it is a more efficient method of cooking food slowly on a low heat than an electric oven. However, as a frying surface? Not a chance.Finally, you ask what is the most efficient cooking method. Well, that depends on what your goal is. If your goal is to cook fast with as little energy use as possible, then I would say induction with a thin steel pan. If the goal is to cook slowly so that everything falls apart in your mouth as you eat it, then I would say using the slow cooker is better (especially since many of the induction hobs I’ve seen have an automatic-off function that would limit its slow-cooking potential).

  • Steven J:

    Induction heating only works on ferrous metals that allow it to spread the induction heat.Induction heating is much faster than convection heating and more energy efficient.It is new to the market and is in its infancy to the general public, so it will be expensive. But as more and more competitors get in the market the cheaper and better it will get to keep up with the competition.

  • William B:

    could be a type o

  • quit it!:

    Here you can find some info along with pictures:http://en.wikipedia.org/wiki/Induction_cookerhttp://theinductionsite.com/how-induction-works.shtmlhttp://theinductionsite.com/http://www.shopping.com/xGS-Induction_Hob~NS-1~linkin_id-8001693///\

  • Vicky S:

    I have not heard of this one. However my double oven DeLonghi has an induction ring on it. It is a free standing cooker however so maybe it is something to do with the space between them if they are separate items.

  • Robin the energy saver:

    I don’t think you’ll harm your cooktop but I doubt it will work either. On my own cooktop the burners aren’t even activated unless they detect a ferrous metal pot/pan on them. In the case of your grill it probably won’t be touching enough of the surface to activate the burner. But in any event it’s worth a try. I just read through my cooktop owner’s manual and while it mentions that flat cookware works best, and that aluminum foil should never touch an induction cooktop, it has no issues with putting a grill on the cooktop.

  • Chef Dave:

    The answer is in your question.I’ll help you find it since this sounds like homework…Induction is method of cooking completely different from all other cooking technologies because it does not involve generating heat which is then transferred to the cooking vessel but rather it makes the cooking vessel itself the original generator of the cooking heat.Induction cookers require that all your cooking vessels be of a “ferrous” metal which means something that will sustain a magnetic field.

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