Induction Cooking - Benefits

Benefits

This form of flameless cooking has certain advantages over conventional gas flame and electric cookers, as it provides rapid heating, improved thermal efficiency, and greater heat consistency, yet with precise control similar to gas. In situations in which a hotplate would typically be dangerous or illegal, an induction plate is ideal, as it creates no heat itself.

The high efficiency of power transfer into the cooking vessel makes heating food faster on an induction cooking surface than on other electric cooking surfaces. Because of the high efficiency, an induction element has heating performance comparable to a typical consumer-type gas element, even though the gas burner would have a much higher power input.

Induction cookers are safer to use than conventional cookers because there are no open flames. The surface below the cooking vessel is no hotter than the vessel; only the pan generates heat. The control system shuts down the element if a pot is not present or not large enough. Induction cookers are easy to clean because the cooking surface is flat and smooth, even though it may have several heating zones. Since the cooking surface is not directly heated, spilled food does not burn on the surface.

Since heat is being generated by an induced electric current, the unit can detect whether cookware is present (or whether its contents have boiled dry) by monitoring how much power is being absorbed. That allows functions such as keeping a pot at minimal boil or automatically turning an element off when cookware is removed.

Because the cook top is shallow compared to a gas-fired or electrical coil cooking surface, wheelchair access can be improved; the user's legs can be below the counter height and the user's arms can reach over the top.