If you haven’t heard about induction ovens then here it is. Electric ovens transfer heat from the burners to heat up the pan that then cooks the food. Thus, the burners cook the food. With induction ranges, the induction coils use magnetic fields that create a warming reaction in the steel-based pots or pans thus its the pan that cooks the food not the burner.
Well, so what? As long as the food gets cooked, who cares? Here’s why. Induction ovens can heat the pan much faster thus saving energy and money. Since the pan is cooking the food, when you lift the pan off the range, you can touch the range and it will be cool thus being way safer.
It is also very precise in its temperature control. Now you can really cook by numbers and have reliable control. Restaurants are on a fast track to induction because you can put them in a small space and still be safe and in code.
And, their prices recently dropped. Before, you could get a basic one for $3000. Now they’re getting into the $1700 range (pun intended). Which means they’re getting more affordable and, soon, every Joe Schmoe can afford one.
But, here’s a few things you need to know before thinking about changing to induction ranges. You can only cook with steel and iron cookware so you probably will have to buy a whole new cooking set. Secondly, you have to change cooking strategy. These things heat up so quickly that burning your meal can happen if not careful. But, that can be good as it can reduce cooking time significantly. Just better be on watch.
Nothing is immune to the technological revolution so be prepared for the introduction of the induction.
Just another ShopRTO kitchen appliance tip.