There has been much talk recently about induction cookware and whether it’s better than more traditional kinds of stoves. Unlike gas and electric stoves, induction stoves use heat generated from an electromagnetic field to cook your food. Here are five points to consider if you’re thinking of investing in these products.
Quicker
A key perk of induction stoves is that they attain the desired heat levels much quicker than more traditional stoves, meaning that your cooking can be quicker and more precise.
More Efficient
The energy is also better distributed across the whole cooktop. This means that food is cooked more thoroughly and more efficiently in a shorter space of time.
Uses Less Energy
Unlike gas or electric cooktops, the electromagnetic current of induction stoves only works when a suitable pan is applied to it. This means that excess energy is not lost to the surrounding environment, and only uses what energy it needs.
Safer
This also makes induction cookware much safer than more traditional appliances. It’s harder to burn yourself as the top only heats when a pot or pan has been set in place.
Can only Use Particular Pans
Despite all these perks, a key setback for induction stoves is that they require specific cookware. They only work on pans that are specially made or have a magnetic field. You can tell whether a pan is induction-ready by putting a magnet underneath it. If the magnet sticks, it is induction-ready.
