Think of it as the culinary equivalent of a smart phone. Once you’ve tapped on a high-powered induction unit and watched it fire up so fast that there’s no time to chop an onion, who’s going back to slow-poke electric or unruly gas? Using magnetic coils to heat the pan, not the surface, induction saves energy and precious minutes.
Since the burner stays cool, there’s less heat in the kitchen and fewer burnt spills—and fingertips. With improved pricing, induction cooktops are moving from cult to mass-market status. Still, they take getting used to. For one, you may need new cookware. You’ll need flat-bottom cookware with enough iron to hold a magnet—some stainless steel qualifies. Certain manufacturers run rebates from time to time where they offer a free set of cookware with the purchase of an induction product, making the switch to induction very affordable. An induction cooker is faster and more energy efficient than a traditional electric cooking surface. It allows instant control of cooking energy similar to gas burners. Other cooking methods use flames or red-hot heating elements; induction heating heats only the pot. Because the surface of the cook top is heated only by contact with the vessel, the possibility of burn injury is significantly less than with other methods. The induction effect does not directly heat the air around the vessel, resulting in further energy efficiencies. Check out this great demonstration video.
Start cooking more efficiently and safely today with Greg from TA Applances & Barbecues in Brantford Ontario.
About Greg Bertram
Greg has over 20 years experience in retail, specializing in customer service. He has great ability to listen to customer needs and assess which appliances will meet those needs, at the same time getting the customer value for their dollar. Contact Greg today for your appliance needs – email@example.com