Induction Cooktops
Finding the perfect cooktop type for your home can be a tricky task. With a multitude of different varieties available in a myriad of different styles, it can be daunting to choose between gas, electric, ceramic glass and, of course, induction.
Induction cooktops, also known as induction hobs, offer a unique way of cooking but can seem a bit complicated to the uninitiated. This buying guide will go over the basics of induction cooking kitchen appliances and help you find an induction cooktop to suit your home, your tastes, and what you like to cook. Discover a range of induction cooktops available on Appliances Online and enjoy free, next-day delivery in most metro areas.
What is Induction Cooking?
Before we get into the nitty-gritty of the cooktops, we should address what induction cooking is. Essentially, induction cooking involves using magnetic induction to directly heat compatible pots and pans. This reaction cuts out the middleman, so to speak, and only heats your pan.
How does Induction Cooking Work?
So, we know induction cooking works through the creation of a magnetic field in a process known as magnetic induction. This magnetic field is generated by the power of electricity; hence, turning on an induction cooktop generates an electromagnetic field beneath the glass surface, which can swiftly heat compatible cookware.
If you take an induction-compatible pan, place it on the surface of an induction cooktop, and turn it on, the cooktop can rapidly begin heating. A non-induction pan will not prompt this reaction, resulting in zero heat.
This is why only certain pots and pans will work on an induction surface. In non-induction cooktops, thermal conduction is used to heat both the surface and the pan, which can not only make the surrounding area a little warmer, but also result in cookware taking longer to reach the requisite temperature. Induction cooktops, on the other hand, are fantastic at speedy heating and at maintaining precise temperatures.
What are the pros and cons of induction cooking?
Time to tackle the big issues: what are the pros and cons of induction cooking and induction cooktops? We’ll start off on a positive note with the pros.
Pros of Induction Cooking
Faster Heating
Induction cooktops cut out the proverbial middleman. The rapid heat cycle of electromagnetic induction reduces the time needed for preheating, reheating, and temperature changes.
Time and Energy Efficient
Induction cooktops are both more time- and energy-efficient than their gas and electric counterparts. This is due to the method of heating. Rather than heating the surface of the cooktop which then heats the pan, an induction cooktop directly heats the pan. This results in less time needed for heating and comparatively lower energy consumption.
Safety
Have you ever burned yourself on a gas or electric cooktop? Or accidentally touched a hot stovetop while creating your favourite meal? Since an induction cooktop never directly heats the cooking zone, it won’t get as hot as a gas cooktop or electric cooktop. And since electromagnetic induction requires compatible cookware in order to provide heat, removing the pot or pan will prevent any more heat from being generated.
This is ideal for families with young children, as there is a lessened risk of burns from the cooktop itself. However, you should still be cautious as heat may be reflected from the cookware back onto the cooktop surface, heating it up.
But you can’t have a pros section without a cons section. They go together like, well, magnetic cookware and an induction cooktop.
Cons of Induction Cooking
Price
While induction technology isn’t as expensive as it used to be, an induction cooktop can still come with a higher upfront cost than other gas and electric cooktops. But this price can come with increased energy efficiency, safety, and cooking convenience in the long term.
You need specialised cookware
This can fold in a little bit to the price point, but if you don’t have induction-compatible cookware in your home, you’ll need to purchase some. As we’ve touched on above, the very nature of induction cookware means non-magnetic bases will not be able to generate heat. If you want to check the bases of your existing cookware, simply perform the magnet test mentioned above.
The good news is that you can start with a single induction pot or pan to see how it works with your cooktop and how it feels to cook with. Then you can expand your collection to different types of cookware with different types of bases or stick to the same brand.
They can take a little getting used to
As with anything, it can take a bit of time to get used to the functionality quirks of an induction cooktop. For example, your pot or pan has to roughly match the size of the cooking zone in order for it to begin heating. If it’s too small or too large, heating may not activate. The same can be said for certain curved pots and pans—for that reason, flat-base cookware works best.
If you love cooking with a wok, there are induction cooktops specially designed to help you get your stir-fry on. Whether it’s a hybrid cooktop with a wok gas burner alongside induction cooking zones, or cooktops with sunken induction zones for curved pans, there are options to accommodate all cooking styles.
However, once you get used to the characteristics of an induction cooker, it can deliver incredible versatility and superb cooking results each and every day.
Is an Induction Cooktop worth it?
The answer to this question depends on how you cook, your price range, and your household. Induction technology has numerous advantages, such as rapid heating, reduced energy use to heat up your pots and pans, improved safety, and superior cooking performance.
But this can be tempered by the comparatively higher initial purchase cost and the need to utilise specific cookware. You need to assess your needs and how you’ll use your cooktop to determine if an induction cooktop will be an ideal investment for your home.
Is Induction Cooking Safe?
Since induction cookware functions through the use of an electromagnetic field generated underneath the glass surface and not through thermal conduction, they are generally safer than their gas and electric counterparts. As no heat is generated on the cooking surface itself, it can minimise the potential risk of accidental burns.
The cooking surface itself doesn’t actually get hot through normal cooking, but it can still heat up due to the temperature of your cookware. Many induction cooktops also feature residual heat indicators on recently-used zones as an extra layer of safety.
One of the biggest advantages of the electromagnetic field is that it only works if there is compatible cookware of roughly the same size as the cooking zone. This means no heat is generated if the cooktop is accidentally turned on when no cookware is present.
However, since it is a cooktop, it is important to exercise caution when it’s in use, just to be absolutely safe.
What kind of Pots and Pans can I use on an Induction Cooktop?
Now we’re getting to the fun stuff.
Due to the unique way of heating, not every piece of cookware will work on an induction cooktop. The base of the cookware needs to be magnetic in order to allow electromagnetic induction to occur. Iron is a magnetic element which makes it a common inclusion in the bases of induction cookware.
When looking for induction cookware, you may hear or see the word ‘ferrous’, which basically refers to the iron which may comprise part of the cookware base.
There are many different types of induction-compatible cookware you can add to your culinary arsenal, made out of an assortment of materials. Not all cookware made out of a certain material is going to be induction-compatible but you can conduct a simple check.
The easiest way to test if your existing cookware can work with induction cooktops is to take a magnet—even a fridge magnet—and try and stick it to the bottom of the pan/pot. If the magnet is attracted to the base, then your cookware is suitable for an induction cooktop.
If the base of your pan is composed of copper or glass, it will not work with your induction cooktop, unless the base also features an iron component.
Let’s run through some common induction cookware materials:
Stainless Steel Induction Cookware
Durable and resistant to corrosion, it’s no surprise stainless steel cookware has been a popular choice for all sorts of cooktops and hobs. As an alloy of iron, stainless steel has magnetic properties, making it ideal for induction cooktops. Stainless steel can often be paired with other metals, such as aluminium, to create fantastic cookware which will still have a ferrous core or base.
Aluminium Induction Cookware
Lightweight and an excellent conductor of heat, aluminium is a popular inclusion in cookware but isn’t compatible with induction on its own. Aluminium cookware can feature a stainless steel base, while the rest of the pan is constructed from aluminium. This way, you can benefit from a magnetic base and higher heat retention.
Cast Iron Induction Cookware
You may already be well-versed on the benefits of cast iron cookware and the excellent heat retention it is praised for. A common material for BBQ plates and kitchen cookware, cast iron has a high heat retention, making it ideal for consistent heating. Cast iron induction cookware is very durable when properly looked after and can be non-stick if seasoned properly, but it can take a long time to heat up and cool down.
When it comes to induction cookware, it’s important to note that only the base needs to be ferrous/magnetic. As long as the surface is induction-ready, the rest of the cookware can be constructed from other heat-resistant materials.
What is the best pot or pan for induction cooking?
When it comes to induction cooking, or really anything in the kitchen, it all comes down to how you cook.
For dishes that can simmer for long periods of time and don’t require precise or rapid temperature changes, induction cookware with a heavier base can be ideal. It may take longer to heat up on your induction cooktop, but it can provide consistent and even heating across the entire cooking surface. For faster cooking or quick temperature changes, stainless steel cookware works wonders due to the thinner layers which comprise the base.
