- Induction cooktops are safer than gas
or traditional electric cooktops
because the cooktop surface does not get very hot.
- They offer top energy-efficiency.
- You get precise and even heating.
- Cooking is quicker than with other cooktops.
- Appearance is streamlined and attractive.
- Since food will not burn on and the surface is smooth, cleaning is easy.
- Top of the line choices, such as the Thermador cooktop, Viking cooktop, Wolf Cooktop, Sunpentown Cooktop, and more are available
with many model and style choices.
- Make sure your cookware, either old or new, is compatible with induction cooking. Cookware must be made of a magnetic metal and product
specifications should indicate suitability for induction cooking. See the Induction Cookware section for details.
- Consider cooktop size, number and power of burners, overall appearance, appearance and usability of controls, and extra features while shopping. For
more information, see the Key Features section.
- Look for top brands, such as GE electric cooktops, with proven reputations and warranties.
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INDUCTION COOKTOP SHOPPING TIPS
Induction cooktops, which have been available for some time, are increasingly popular alternatives to traditional electric or gas cooktops.
They are valued by professional chefs for their quicker heating, accuracy and immediate response in controlling heat, and ability to provide even and
consistent temperature while cooking. Beyond their favorable qualities that allow them to cook food well, they also provide top energy efficiency, a
cooler and therefore safer cooking surface, a sleek and streamline appearance, and other key features. If you are replacing or adding a cooktop, it’s
worth considering induction cooktops. There are choices available from many top appliance manufacturers, including Wolf cooktops, Thermador cooktops,
and many other brands, such as Viking and Diva.
An induction cooktop is powered by electricity and uses electromagnetic energy, provided by induction coils under the surface, to provide heat to cook food.
The surface itself does not get particularly hot. Instead, the electromagnetic energy heats only the pots and pans and their contents, with the pots and
pans in effect becoming the heating element itself. Your cookware must be made of magnetic (ferrous) metals, such as steel or iron, in order for this process
to work (more on induction specific cookware later.) If you remove your cookware from the cooktop, the heating process will immediately stop, leaving a
fairly cool surface.
There are some favorable points inherent in the process of electric induction cooking, including the following:
Safer and cooler surface: The heating surface doesn't get particularly hot during induction cooking and immediately stops heating when a pot or pan is removed.
For this reason, there is little worry of you or anyone else getting burned by touching the surface, either while cooking or afterwards when a traditional electric
cooktop would be cooling down. In addition, paper and other items will not burn on an induction cooktop. Spills also won't burn on and cause cleaning hassles, though you
will need a special ceramic cooktops surface cleaner.
And don't worry about touching the surface with a non-cooking metal item, such as a metal ring or other jewelry. Induction cooktops have sensors that make them only
react to a large enough ferrous metal, such as an item the size of a small pot.
The best of a gas and an electric cooktop: Induction cooking combines the positives of gas cooking, such as precise control, instant adjustments to heat, and even
cooking, with the selling points of electric cooktops, including easy cleaning of a smooth surface and sleek appearance. Also, if your kitchen doesn't already
have gas connections available, it will save you effort and expense to stick with electric only operation instead of a gas cooktop.
Energy Efficiency: Estimates put induction cooktops as anywhere from 50% to 90% more energy conserving than gas and traditional electric options.
It’s mostly because less heat escapes into the room with induction cooktops. In addition, these kitchen cooktops are able to detect the size of the pot or pan on a
burner and adjust energy output accordingly. The quicker heating time of induction cooktops also helps save energy.
There are some important features to look for:
Pan presence sensor: This is an energy saving feature, since the heating element will turn off when a pan is not detected.
Pan size sensor: The heating element adjusts itself to the size of the pan, for energy efficiency and good performance.
Control lockout: This ensures that controls can't be turned on accidentally.
There are also features to consider based on your stove cooktop needs, including the following:
Number of power settings: Induction cooktops, such as a GE cooktop model, can offer as many as 19 settings.
Number and size of induction elements: Cooktops come with different numbers of heating elements (or burners,) ranging from one in a portable unit to six for a
professional quality option. Four to six are common choices. Most units with multiple elements include different sizes, such as seven inch, nine inch, and 11 inch diameters.
Size of cooktop: Both a 30 inch electric cooktop
and 36 inch cooktop are popular choices. These sizes allow for four to six heating elements. However, there
are both smaller and larger options outside of this range.
Appearance: These cooktops are generally made of ceramic glass in a stainless steel frame. Consider the color of the glass, often black, as well as
appearance, ease of use, and location of power controls. Also keep in mind how your cooktop will fit in with your general kitchen decor.
Using the right cookware with your induction stove is a necessity. Pots and pans must be made of a magnetic (ferrous) metal, such as
cast iron
or some stainless steel
products. All-Clad stainless steel
and Le Creuset
enameled cast iron are top choices. Copper,
aluminum
and Pyrex glass cookware will not work with an induction cooker.
It is vital to check product specifications to make sure items are listed as suitable for induction cooking.
In addition to using magnetic metals, cookware should have a flat bottom to ensure even cooking. Textured or dented undersides will result in cold spots.
For information on other cooking appliances, please see the
Kitchen Ranges Buying Guide,
Kitchen Range Hoods Buying Guide,
and Ovens Buying Guide
at Builderssquare.com.
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