Induction Introduction

Induction cooking is the way of the future, and actually, is the state of the art right now. In fact, in Europe and Asia, this has been the predominant form of cooktop for over a decade. What is induction cooking? Induction cooktops rely on electromagnetic currents that directly generate heat in your pan’s metal. For that reason, cooking pots and pans need to be able to conduct the current. Cast iron skillets work great as does any pot that a magnet will stick to.

Induction cooking is nothing like your parents’ electric stove. Unlike those old electric cooktops, induction cooktops are highly responsive to increasing or decreasing temperatures – even faster than gas burners! Power boosters let you boil a pot of water in half the time compared to gas stoves. In addition, induction cooktops offer precision cooking; you can finely control the temperature of your heating element. Another bonus: it is cooler in your kitchen, since there is no gas flame, and all of the heat is directly generated in the pot.

Another very important advantage of induction cooking is your health. Your gas stove creates a large amount of indoor air pollution every time you turn on a burner: nitrous oxides, carbon monoxide, etc. The level of indoor air pollution produced while cooking a meal on a gas stove is HIGHER than the EPA would allow in outdoor air. These indoor pollutants pose significant health risks, including increased risk of respiratory diseases such as asthma, and are particularly of concern for children although they provide hazards for everyone.