Induction Cooking And Hot Pots: A Match Made In Heaven?

Induction cooking is performed using direct electrical induction heating of cooking vessels, rather than relying on indirect radiation, convection, or thermal conduction. Induction cooktops will only work with specific types of pans, which must be made of a magnetic material such as iron or steel. This is because induction heating works by creating a magnetic field between the pot and the magnetic coils beneath the cooking surface, which then heats the contents of the pot. To check if your pan is compatible with an induction cooktop, you can simply hold a magnet to the bottom of the pan to see if it sticks.

Testing for compatibility

Additionally, many manufacturers have started putting an "induction compatible" symbol on the bottom of their cookware or noting compatibility on the packaging. The symbol often looks like a horizontal zig-zag or a coil.

Cast iron, enameled cast iron, and many types of stainless steel cookware are all induction compatible. However, stainless steel can be confusing because it can be made with a variety of metals, and a high nickel content will block the magnetic field. Some non-stick pans are made of aluminium, which won't work with induction stovetops. But some non-stick pans are clad with another magnetic metal, which makes them compatible. Most copper pans are not ferromagnetic, but some are clad with magnetic metals and work on an induction cooktop.

Induction cooking benefits

Induction cooking offers several benefits over traditional gas or electric cooking methods. Here are some of the advantages of induction cooking:

Energy Efficiency

Induction cooktops are more energy-efficient than traditional gas or electric cooktops. They work by creating a magnetic field between the pot and the magnetic coils beneath the cooking surface, directly heating the contents of the pot. This direct heating method means that no energy is lost to the surrounding air, resulting in faster cooking times and reduced energy costs. Induction stoves use up to 10% less energy than conventional electric stoves and are about three times more efficient than gas stoves.

Faster Cooking

Induction cooking reduces the time needed to heat up pots and pans. Since the heat is generated directly in the cookware, there is no need to wait for a heating element to transfer heat to the pan. This direct heating method also allows for more precise temperature control, reducing the chances of overcooking or undercooking.

Safety

Induction cooktops are considered safer than traditional cooktops as they maintain a cool cooking surface. The cooktop itself does not get hot, only the cookware does, reducing the risk of burns and fire hazards. Additionally, induction cooktops automatically shut down when a pot or pan is removed, reducing the risk of accidentally leaving the burner on. Induction cooking also doesn't emit gas into the air and is less likely to catch objects like dishcloths on fire, as it only heats items with iron particles.

Easy Cleanup

Induction cooktops are easy to clean due to their smooth, glass surface. Since the cooktop itself doesn't get hot, spills and splatters won't burn onto the surface, and any mess can be easily wiped down after cooking.

Precise Temperature Control

Induction cooktops offer more precise temperature control than gas or electric cooktops. This precise control allows for more consistent and repeatable results, reducing the chances of over or undercooking.

Sleek Design

Induction cooktops have a sleek, modern appearance, giving your kitchen a stylish look. The glass-ceramic surface is also durable and scratch-resistant, able to withstand impacts and temperature changes without cracking or warping.

While induction cooking offers these benefits, it's important to note that it requires specific cookware. Pots and pans must be made of ferromagnetic materials, such as cast iron or certain types of stainless steel, to work with induction cooktops.

Induction vs. gas hobs

Induction hobs use electromagnetism to heat up and cook. Induction coils made from copper wiring are located beneath the hob. As electricity passes through these coils, a magnetic field is created, which generates a current inside the pan, heating it up and transferring the heat to the food. On the other hand, gas hobs release gas through burner rings that are ignited by a lighter spark.

Cooking experience

Gas hobs are preferred by many professional chefs and keen cooks because they offer a raw flame that can be easily adjusted for temperature control. Gas hobs are also better for searing and charring. However, induction hobs offer faster heating capabilities and more precise temperature control. Induction hobs are also more energy-efficient, with less heat loss, resulting in reduced energy consumption and lower carbon emissions.

Safety

Induction hobs are generally considered safer because they don't have an open flame, reducing the risk of accidental fires. The hob itself remains cool to the touch, minimising the risk of burns. Induction hobs also have child-lock safety features and automatically switch off when a pan is removed. Gas hobs, on the other hand, have naked flames and hot surfaces that can pose a burn hazard.

Ease of cleaning

Induction hobs are easier to clean due to their flat, minimalist design. You can simply wipe down the hob after use, similar to cleaning a worktop. There are no baked-on food spills to scrape off since the surface remains cool. Gas hobs, with their burners and grates, tend to accumulate grease and food debris, making cleaning more challenging.

Cookware compatibility

Induction hobs require compatible cookware with magnetic properties, such as cast iron, stainless steel, or enameled cast iron. The cookware should also have a flat bottom for proper contact with the hob. Gas hobs, on the other hand, can handle almost any pan, including woks, which may not work as well with induction hobs due to their curved bottoms.

Cost

Gas hobs are generally cheaper to buy, with a wider range of affordable options available. Induction hobs tend to be more expensive, and you may need to invest in new cookware if your existing pans are not induction-compatible. Additionally, if you don't already have a gas supply or the necessary wiring for an induction hob, installation costs can be significant.

In conclusion, the choice between induction and gas hobs depends on your personal preferences, cooking style, budget, and other factors. Both options have their advantages and disadvantages, so consider your priorities and make an informed decision based on the information provided above.

Induction hob safety

Induction hobs are widely considered a safe cooking option, especially when compared to halogen, ceramic, or gas alternatives. Induction cooktops don't generate direct heat, and the cooking surface remains cool, reducing the risk of burns. This cool surface also means that spills don't burn on, making cleaning easier and reducing smoke or unpleasant smells.

Induction hobs are also safer for those with dementia, as the circuit is broken when a pan is removed, so there's no risk of accidentally leaving the hob on. The lack of direct heat also means there's no visible flame, reducing the risk of fires. Additionally, induction hobs often feature safety features like child safety locks and integrated lock functions, further enhancing their safety.

However, one safety concern relates to individuals with pacemakers. The British Heart Foundation (BHF) recommends staying at least 60 cm away from an induction hob to prevent interference with the pacemaker. In such cases, an alternative cooktop may be safer.

To ensure safety when using an induction hob, it's important to use suitable cookware. Only specific types of pots and pans work on induction hobs, and using the wrong cookware can impact the performance of the hob. To be compatible, cookware must contain ferromagnetic materials, such as iron or magnetic stainless steel. Cast iron, enameled cast iron, and some stainless steel cookware are induction-compatible. To test if a pan will work, hold a magnet to its underside; if it sticks, the pan is compatible.

Induction-compatible materials

Induction cooktops work by creating a magnetic field between the pot and the magnetic coils beneath the cooking surface. The energy created in the electromagnetic field heats the contents of the pot. Therefore, for cookware to be compatible with an induction cooktop, it must contain ferromagnetic materials. This means that the cookware must contain iron or have a layer with magnetic properties.

• Cast iron, enameled cast iron, and carbon steel are all magnetic and compatible with induction cooktops. Cast iron is slow to heat and cool, retains heat well, and is famous for its non-stick cooking capabilities when "seasoned" properly. Carbon steel is a lighter alternative to cast iron that heats up faster and is more responsive to temperature changes.
• Many types of stainless steel cookware are induction compatible. However, stainless steel can be made with a variety of metals, and a high nickel content will block the magnetic field. Therefore, it is important to perform the magnet test to ensure compatibility.
• Some non-stick pans are compatible with induction cooktops if they have a magnetized base. Look for pans that are cadmium and lead-free and do not contain APEO, PFOA, NMP, or NEP.
• Porcelain enamel on metal cookware will work on an induction cooktop as long as the base material of the cookware is a magnetic metal.

It is important to note that while some materials may be magnetic, they may not work well on an induction cooktop. For example, some stainless steel pans with too much nickel content may react magnetically but may not work on an induction hob. Additionally, cookware with uneven bottoms can vibrate and make noise on the glass surface, and it won't heat uniformly. Therefore, it is important to use pans with a flat base that connects to the induction hob's cooking zone.

Frequently asked questions