Berangaria Camillei Cooktops March 03, 2019 11:18:20
Induction is very fast to bring water to a boil, too. Depending on the electrical specs of the cooktop, you may be able to boil 1 quart of water in 30 seconds! The fastest gas rangetop will do the same in around 2 mins. 30 seconds. It will also go to a simmer instantly - great for when you`ve noticed the fudge starting to boil over! So why wouldn`t everyone choose induction over gas? Here are a couple things: If you need a range (with oven), there aren`t many to choose from right now with an induction top. Your choices currently are Viking and GE Profile.
Other advantages of electric cooktops over its gas counterpart are safety and energy usage issues. In terms of safety, a cooktop that uses electricity is definitely safer than the one uses gas. Imagine having a tank or a cylinder loaded with gas sitting at the back of your kitchen. The incident of explosion of a gas cylinder is certainly higher than the incident of faulty electricity.
There are a lot of advantages to using magnetic induction cooktops. First, they are breaking records for the speed that they bring 6 quarts of water close to boiling. The heat that is emitted is even and liquids simmer perfectly. The cooktop stays much cooler than a conventional cooktop which means no burned flesh, no burnt on spills and less heat loss which leads to a very hot kitchen. A huge safety feature is that induction elements turn off automatically when the magnetic pot is removed from the burner, even if you don`t want them to. So this greatly reduces the chance of having a cooking related fire in your kitchen.
This is where Induction cooktops spark the interest of my customers who want the performance of a professional rangetop, but want something easy to clean. Induction - or magnetic induction - works on the molecular level. The magnet creates friction in the cooking vessel (ferrous metal pots and pans are necessary - if a magnet sticks to it, you are good to go) creating the most efficient source of heat at more than 90 % efficiency. Gas cooktops are about 60 percent efficient, depending on the model. Back to the cleaning issue... Because there is no heat passing through the ceramic glass on the induction models, they are a breeze to clean. You don`t have the usual burning in on the surface as you do with radiant smoothtop or gas cooktops. Soap and water usually does the trick to clean the induction top.
Imagine this scenario. You drag in from work and have to cook dinner for your family. As you get the food ready to go, you place to pots on the cook top to start heating up. Meanwhile, your two small children are running around the kitchen after being cooped up all day in day care or preschool. Before you know it, one of the trips and grabs the cooktop to stop from falling. Your child`s hand touches the edge of the burner that is hot and burns his hand pretty badly which means a trip to the hospital. This scenario can and does happen each and every day in households across the United States and around the world. Now, imagine the same scenario with a magnetic induction cooktop. Your child`s hand touches the edge of the burner but DOES NOT get burned! You get to fuss at your children, tell them to quit running around so wildly and then you kick them out of the kitchen. There is no burned flesh and no need to make a trip the ER to have your child`s hand treated for burns!
I don`t know about you, but the second scenario is much more appealing to me. This exact scenario could play out in your house if you owned a magnetic induction cooktop. You would never again have to worry about you or your kids accidentally touching the cooktop and getting burned. This is a reality for many people that are confined to wheel chairs as well. Magnetic induction cooktops are the fastest-heating cooktops that you will find. When you turn on your magnetic induction cooktop, electricity passes through the magnetic elements under the cooktop`s surface. When this happens, a magnetic field of energy forms that then heats up the pan that is sitting on the cooktop. Induction isn`t new but it isn`t widely used right now. Restaurants and cooking schools are starting to make the switch to this type of heat and it is a top seller for industry leaders like Gaggenau, Kenmore, and Viking.