Cookware manufacturers indicate whether their product is ideal for electric, gas, or induction cooking. If you have an induction cooking stove, you should use only cookware that is labelled specifically for induction stoves or plates. There are several kinds of induction cookware available, from sauté pans to tajines, grills, poaching pans, stockpots, kettles, and woks. Here are the seven biggest advantages of using induction cookware:
1. Cook meals with less energy: Induction cooking uses much less energy and is more efficient as it heats only the vessel. Heat is evenly distributed and maintained throughout.
2. Safer: Induction cooking does not produce any open flames, so you can prevent fires and burns. And because it heats only the cooking vessel, it does not contribute to additional heat in the kitchen, unlike when you use traditional pots and pans on a typical stove, scattering heat to the surroundings.
3. No wasted heat: Induction cookware absorbs the energy from the stove through a magnetic field, so all the heat is transferred and contained in the cooking vessel. This can result in having a cooler kitchen and a cool stovetop right after cooking, so you can prevent burning your fingers when you accidentally touch the hot plate.
4. Cook faster: The method of cooking and heat transfer helps make the food cook faster, so you can prepare meals fast.
5. Cost effective: Induction cookware contributes to energy savings. Gas stoves only produce 43 percent of energy to the pan, while electric stoves produce approximately 44 to 53 percent. Induction cooktops can produce almost 80 percent of energy that you spend for cooking.
6. Heat remains consistent: Induction cookware is made of high-quality materials that naturally conduct heat to consistently heat the entire vessel. This prevents hot spots and uneven heat production.
7. Portability: Induction cookers are portable. You can easily pack them for camping or use them in recreational vehicles and boats.
1. Cook meals with less energy: Induction cooking uses much less energy and is more efficient as it heats only the vessel. Heat is evenly distributed and maintained throughout.
2. Safer: Induction cooking does not produce any open flames, so you can prevent fires and burns. And because it heats only the cooking vessel, it does not contribute to additional heat in the kitchen, unlike when you use traditional pots and pans on a typical stove, scattering heat to the surroundings.
3. No wasted heat: Induction cookware absorbs the energy from the stove through a magnetic field, so all the heat is transferred and contained in the cooking vessel. This can result in having a cooler kitchen and a cool stovetop right after cooking, so you can prevent burning your fingers when you accidentally touch the hot plate.
4. Cook faster: The method of cooking and heat transfer helps make the food cook faster, so you can prepare meals fast.
5. Cost effective: Induction cookware contributes to energy savings. Gas stoves only produce 43 percent of energy to the pan, while electric stoves produce approximately 44 to 53 percent. Induction cooktops can produce almost 80 percent of energy that you spend for cooking.
6. Heat remains consistent: Induction cookware is made of high-quality materials that naturally conduct heat to consistently heat the entire vessel. This prevents hot spots and uneven heat production.
7. Portability: Induction cookers are portable. You can easily pack them for camping or use them in recreational vehicles and boats.
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