Induction, Induction, What’s Your Function

This spring, in our rental units on the Outer Banks of North Carolina, we replaced our traditional electric ranges with an upgrade new to most people: Induction cooking. Our electric ranges were great workhorses, but this early twentieth century technology has seen its day as safer and more efficient induction cooktops come onto the market.

What is induction cooking? Traditional electric cooktops work by the principle of thermal conduction, where heat is transferred through contact with a heated metal coil. Induction, on the other hand, works from the creation of an oscillating electromagnetic field, and has far lower electric resistance than our conduction counterparts. The first patent for this technology was 1909, and it has matured into a beautiful, albeit higher-end product for homes.

Induction cooking has three very appealing improvements over convection cooking or gas. First, induction ranges are much safer as there are no hot coils or flames, and the control system shuts off if the pot or pan is not present. Second, they are substantially more energy efficient than either gas or electric ranges. Finally, cooking is much speedier, without the time wasted in waiting for surfaces to heat up.

Induction ranges are a change and the way we cook must also slightly change. However, induction cooking is starting to become the preferred method of cooking for chefs around the world. With induction cooking, our kitchen environments are cleaner and safer, with no compromise to the delicious cuisine leaving these kitchens. Using less energy for the same delicious food is a win-win for us all.