Capucina Chevalier Cooktops March 03, 2019 11:18:15
Induction cooktops basically create electromagnetic reactions between the cooking zone and the pot. This means that the cooktops utilize magnetic reactions to create heat that enables you to do your cooking. Unlike electric cooktops that heat cooking zones before transferring the heat to your pot, the induction ones create heat with the pot making the cooking fast, energy efficient and safe too. These cooktops are available in a wide range of designs, sizes and features and to get the best you would need to make proper determinations. But even before you make your purchase, there are important things you should know about the cooktops so you are able to decide whether they are worth the purchase or not.
Cooks would rather use gas cooktops instead of electric. The main reason for that is, the heat can be controlled much easier. Gas stoves are also much more inexpensive and environmentally friendly than electric stoves. The colour selection is huge, and comes in different finishes such as glass, stainless steel, enamel and aluminum. One disadvantage of gas cooktops is that they are less energy efficient than electric stoves. It takes a lot of energy to use gas cooktops and they can be energy wasters.
In addition, the variable-size elements in electric cooktop are a huge advantage over the gas version. Variable-size elements means the elements can match exactly the size of any pans and pots. This is something that the gas cooktop is lacking. Other than the variable size elements, other features that are available in electric cook top but are lacking in gas cooktop are the warming zones and bridge elements that will match irregular pans and pots sizes. The variable-size and bridge elements are definitely a must-have for any environment conscious persons as they maximize the usage of electricity.
Induction cooktops require more power. If you have a 30" cooktop presently, you more than likely have a 30 amp breaker. Most 30" induction cooktops will require a 40 amp service. You will more than likely need an electrician to make this work. If you need to boil more than one vessel at a time, make sure to find out about power sharing on induction cooktops. Some cooktops will only be able to produce a boil on one burner while others are being used. This can be problem for large families or for those who hire caterers to cook for dinner parties, etc. Having said this, there are models available that you are able to boil more than one pot at a time. Make sure you know those models that can.
Induction cooktops come from the electric stove group. However, it is different enough from the traditional electric cooktop that it is considered as a new type of stove. Induction cooktops do not use any kind of electrical resistance to create heat. This kind of cooktop produces heat by using magnetic fields. The element which is the induction coils create heat in the steel cookware whenever a magnetic field is made. Induction cooktops cook your meals quicker than gas and electric cooktops. You can control the heat on induction cooktops just as easily as gas. As an added benefit, induction cooktops are safe compared to gas or electric stoves. If the pot on the cooktop is dry or incompatible material wise, the cooktop simply will not heat up. A dry pot on a gas or electric stove can easily catch on fire. With induction cooktops, the odds of that happening are much lower.
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.