What is an induction cooktop?
Induction stoves come with a smooth flat cooking surface which is usually made of ceramic glass. However, unlike what you may already know about traditional stoves, an induction cooktop triggers your pots and pans to heat themselves directly rather than providing an external heat source to the cookware. You’re probably wondering how this works.
Here’s the explanation. Induction cooking heats a cooking vessel by electrical induction, instead of by thermal conduction from a flame, or an electrical heating element. Heat is coming from within the pan, making this method of cooking a lot more efficient.
There’s no cause for alarm there. Even if you’re are worried about electric shocks, rest assured – induction cooking is perfectly safe. The generated electrical currents are limited to your cookware’s base and are just strong enough to heat it. Therefore, now you can be worry free about burn wounds while cooking with an induction stove, and induction stoves are actually the safest option available.
Safety is just one of the many advantages of induction stoves. It is safe to touch, since it’s the cookware itself that gets heated, not the cooktop, making it quick to cook down and easy to clean as well.
In summary, induction cookers are much more efficient than ceramic cookers because they only heat the pan and not the surrounding air on the cooker's surface. Addionally, induction cookers also remain cooler during the cooking process, while ceramic cookers only heats from residual pan heat and losses heat quicker once turned off.
Check out some of our table top induction cooktops: