The Science of Induction Cooktops
If you think it’s hot in the kitchen, then you probably don’t have an induction cooktop. That’s because an induction cooktop only heats up the cooking vessel and the food inside while leaving the surface of the cooktop at virtually room temperature. How could that be, you ask? Well, it’s magic! Actually, it’s basic science that you already use in your everyday life.
Chef Science
When an induction cooktop burner is switched on, electricity passes through a coil of copper connected to magnets on its reverse side. This combination of an electric field and a magnetic field creates an electromagnetic field (EMF) of energy.
When a pot/pan is placed onto the cooktop burner, the molecules inside the cookware react. The molecules begin to vibrate very quickly—20,000 to 50,000 times per second—and create friction. As science tells us friction creates heat; but the heat produced stays within the surface area of the bottom of the pot/pan.
Hot vs. Cold
Notice the ice cubes sharing induction cooktop burner space with a pot of boiling water. Also notice the burner isn’t glowing red like you’d find on an electric coil cooktop. That’s because the electromagnetic energy passes through the induction cooktop surface and into the base of the pot/pan.
Green Cooking
Saving on your electricity bill is an added benefit to induction cooktops because they are energy efficient when compared to traditional options. Whether cooking using gas or electric coil, a lot of the heat dissipates into the atmosphere of your kitchen.
In the kitchen, efficient use of energy is very important and induction cooking is at the top with list—using 90 percent of the energy produced. Compare that to 65 percent for traditional electric ranges and a measly 55 percent for gas. Let’s look at those numbers another way:
Part of the reason for the quick heating is the use of the ferrous cookware. Because electromagnetic fields are magnetic, they need pots/pans made of magnetic metals (e.g., cast iron or steel). To test if your pot/pan is magnetic, simply use a fridge magnet—if it sticks, you’re good to go.
Safe Cooking
Professional chefs rave about the gas-like performance without the safety hazard of an open flame. An induction cooktop’s burner does get a little bit warm—like the warmth of a mug when you pour hot water to make hot chocolate.
The cooktop burner will start to cool down immediately after the pot/pan is removed from the EMF or when the burner is turned off. If you have younger children around your home, this built-in safety feature will provide peace of mind.
Choices & Options
The surface of an induction cooktop is usually made of ceramic or glass and is easily wiped clean due to its smooth top. A typical unit measures 30–36” wide and comes with or without a stainless-steel frame.
Because of the gas-like performance, induction cooktops are an outstanding choice for foodies and chefs alike that don’t have access to natural gas connections. Depending on the brand, most models have 4-6 burners laid out in various configurations and burner sizes.
Still have questions? Feel free to speak to an expert hhgregg sales associate. We offer the best-educated associates in the business who are smart enough to make it simple. Price and Advice Guaranteed!
hhgregg proudly carries Wolf, Thermador, GE, and Bosch in their Fine Lines stores.
